Sweet Chili Chicken

• servings: 4 servings
• active time: Prep: 15 miutes
• total time: 30-35 minutes

Ingredients

Sauce

¼ cup (68 g) Thai sweet chili sauce

2 tablespoons soy sauce

Optional: 2 teaspoons sriracha sauce

1 teaspoon garlic, (minced)

½ teaspoon ground ginger

1 tablespoon maple syrup

Chicken

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)

2 cups cooked white rice, (for serving)

green onions, (chopped, for garnish)

sesame seeds, (for garnish)

Directions

Sauce

Mix together the sweet chili sauce, soy sauce, garlic, ginger, and honey and set it aside.

Chicken

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

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

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.

Add the sauce to the pan, and mix it all in. Keep cooking a little longer till the sauce thickens up to your liking, mixing periodically.

Serve over cooked rice.

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