Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into strips
- 2 tablespoons vegetable oil
- 1/4 cup honey or maple syrup
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce or tamari for gluten-free
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon rice vinegar
- Optional: sliced green onions and sesame seeds for garnish
- Cooked jasmine or basmati rice for serving
Instructions
- Start by cutting your chicken into even strips to ensure uniform cooking. Marinate the chicken briefly in soy sauce and rice vinegar for added flavor.
- In a small bowl, whisk together honey, sweet chili sauce, soy sauce, garlic, ginger, and rice vinegar. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- In the same skillet, pour in the prepared sauce and cook for 2-3 minutes until slightly thickened. Return the cooked chicken to the skillet, tossing to coat evenly with the sauce. Cook for another minute.
- Transfer the chicken to a serving plate, garnish with sliced green onions and sesame seeds, and serve hot over steamed rice or grains.
Notes
- Ensure chicken strips are uniformly sized for even cooking.
- You can substitute chicken with tofu, shrimp, or beef for variety.
- Adjust the amount of sweet chili sauce for more or less heat and sweetness.
- Garnish with additional green onions or sesame seeds for extra flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 plate
- Calories: 330 Kcal
- Sugar: 18g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg