This sweet chili chicken is the kind of dinner you keep coming back to. You know how some meals just sneak up on you and become regulars in your dinner lineup? Yeah, this one’s like that. It’s got that balance—just enough sweetness, a subtle kick, and a glaze that sticks like a good memory. I tried it for the first time on a busy Thursday night with barely enough time to think, and now, here we are. The whole thing comes together without drama—basic ingredients, nothing wild. A little stir here, a quick sear there, and before you know it, you’re scooping up spoonfuls of chicken that’s sticky, golden, and a bit addictive. It’s the type of meal you serve once and people ask for the recipe before dessert hits the table. It also wins on leftovers. Seriously. The next-day flavor somehow gets even better. Whether you toss it over rice, stuff it into lettuce cups, or just eat it straight from the container (guilty), this recipe doesn’t judge. It’s flexible, forgiving, and pretty close to foolproof. And hey, if you’re like me and keep sweet chili sauce in the pantry like a loyal friend—this recipe’s going to feel like home.

1) Key Takeaways
2) Easy Sweet Chili Chicken Recipe
3) Ingredients for Sweet Chili Chicken
4) How to Make Sweet Chili Chicken
5) Tips for Making Sweet Chili Chicken
6) Making Sweet Chili Chicken Ahead of Time
7) Storing Leftover Sweet Chili Chicken
8) Try these Chicken recipes next!
9) Sweet Chili Chicken Recipe
10) Nutrition

1) Key Takeaways

This sweet chili chicken recipe comes together in just 25 minutes
You only need simple pantry staples and a single skillet
The sweet chili glaze makes it a family favorite—even for picky eaters
It’s perfect for meal prep and even better the next day

2) Easy Sweet Chili Chicken Recipe

Whenever I’m in a crunch for dinner, this easy sweet chili chicken recipe is my go-to lifesaver. It doesn’t beg for fancy ingredients or complicated steps, just a little heat, a little sweetness, and a lot of flavor. Honestly, it feels like cheating—throw a few things in a skillet, let it bubble, and boom—dinner’s done.

We all have those nights. The ones where your brain says “cereal” but your tastebuds scream “real food.” That’s when this dish saves the day. It’s sticky, a bit spicy, and seriously satisfying. Better yet, it tastes like something you’d get from your favorite takeout place, but way easier on your wallet and your body.

I love how it keeps well, too. You make it once, and it feeds you for days—especially with rice or veggies on the side. We’ve had it on lettuce wraps, over noodles, even in tacos. Each time, it hits different. Simple, flavorful, and flexible—that’s my kind of meal.

3) Ingredients for Sweet Chili Chicken

Chicken Thighs: I use boneless, skinless chicken thighs for their tenderness and flavor. They cook fast and stay juicy, even if you walk away from the stove for a minute or two.

Olive Oil: Just a tablespoon to get things going in the pan. It helps brown the chicken without adding extra heaviness.

Salt and Pepper: A basic seasoning step that makes a big difference. Don’t skip it. It builds a good base for all that sweet chili magic.

Sweet Chili Sauce: The heart of the dish. It’s sweet, a little spicy, and coats the chicken like a glaze you’ll want to lick off the spoon.

Soy Sauce: This gives a savory depth that balances out the sweetness from the chili sauce. It’s small but mighty.

Rice Vinegar: Adds just enough acid to lift the whole dish without overpowering the other flavors.

Garlic Powder: A dash of garlic powder brings warmth without making the recipe complicated. You could use fresh garlic, but this keeps things easy.

Onion Powder: Another layer of flavor that plays nicely with the garlic and the sweet chili sauce.

Cornstarch: Optional, but helps thicken the sauce if you like that restaurant-style sticky texture.

Green Onions and Sesame Seeds: For garnish. They make the dish look good, but they also add crunch and a fresh bite.

4) How to Make Sweet Chili Chicken

Step 1. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces. Season with salt and pepper as they cook.

Step 2. Sear the chicken on all sides. Let them cook undisturbed for a few minutes so you get that nice golden brown crust. It’s not fancy—it just tastes better that way.

Step 3. While the chicken cooks, whisk the sweet chili sauce, soy sauce, rice vinegar, garlic powder, and onion powder in a small bowl. Keep it nearby.

Step 4. Once the chicken is cooked through and browned, pour the sauce into the skillet. Stir to coat the chicken. Let it simmer for 2 to 3 minutes.

Step 5. If you want a thicker glaze, stir in the cornstarch mixed with a tablespoon of water. Let it bubble for another minute or two.

Step 6. Turn off the heat and sprinkle the chicken with sesame seeds and chopped green onions. Serve hot with your favorite sides.

5) Tips for Making Sweet Chili Chicken

Start with room temperature chicken. It cooks more evenly and browns better that way. If it’s too cold, it can get tough in the middle before the outside is golden.

Use a large skillet. Overcrowding the pan steams the chicken instead of searing it. You want that caramelized crust, not soggy pieces. Cook in batches if needed.

Let the sauce bubble. Don’t rush it. A little simmer time helps it cling to the chicken like a dream. If it looks thin, give it another minute or stir in that cornstarch mix.

6) Making Sweet Chili Chicken Ahead of Time

This is one of those recipes that actually gets better overnight. The sauce soaks in, the flavors mellow, and somehow it all just works more smoothly.

If you plan to serve it later, let it cool before you stick it in the fridge. Reheat gently in a skillet or microwave with a splash of water or extra sauce so it doesn’t dry out.

I’ve packed it up for work lunches, served it for last-minute dinners, and even tucked it into a rice bowl for a quick bite after the gym. It never disappoints.

7) Storing Leftover Sweet Chili Chicken

Store any leftovers in an airtight container in the fridge. It’ll keep well for up to four days. The glaze holds up, and the chicken stays tender.

To reheat, pop it into a pan on low or microwave it in short bursts. Add a splash of water to loosen the sauce if it looks a bit sticky or thick.

You can freeze it, too. Just portion it out, seal it up, and tuck it away for a night when you need a fast, comforting meal.

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9) Sweet Chili Chicken Recipe