Sweet Chili Chicken

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

2 boneless skinless chicken breasts, (about 1 pound)

¼ cup (32 g) cornstarch

½ teaspoon paprika

½ teaspoon kosher salt

¼ teaspoon black pepper

3 tablespoons canola oil, (for frying)

¼ cup (68 g) Thai sweet chili sauce

2 tablespoons soy sauce

2 teaspoons sriracha sauce

1 teaspoon garlic, (minced)

½ teaspoon ground ginger

1 tablespoon honey

2 cups cooked white rice, (for serving)

green onions, (chopped for garnish)

sesame seeds, (for garnish)

Instructions

Chicken

Pat chicken dry. Cut into cubes.

Pat the chicken dry and cut each chicken breast into ½-inch cubes.

Combine cornstarch, paprika, salt, and pepper. Toss chicken in seasonings.

In a large bowl, combine cornstarch, paprika, salt, and pepper. Add the chicken, tossing to coat.

Cook chicken. Tent to keep warm.

In a large, nonstick skillet over medium-high heat, add oil.* Once hot, add the chicken to the pan and cook until golden brown on all sides (about 5-7 minutes). Chicken is fully cooked when it reaches an internal temperature of 165°F. Transfer the chicken to a plate and tent to keep warm as you make the sauce.

Sauce

Cook sweet chili sauce, soy sauce, sriracha, garlic, ginger, and honey.

To the same skillet, add the Thai sweet chili sauce, soy sauce, sriracha, garlic, ginger, and honey. Stir together and cook until heated through.

Add cooked chicken to the sauce.

Add the cooked chicken back into the sauce and toss to coat evenly.

Serve over cooked rice.

Serve over cooked white rice, garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 463 kcal