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sweet chilli chicken in a black skillet on a yellow background
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5 from 1 vote

Easy Sweet Chilli Chicken

In less than 15 minutes, you get a sticky, salty and delicious sweet chilli chicken which makes for the ultimate fakeaway.
Prep Time5 minutes
Cook Time10 minutes
Optional Chill time1 hour
Total Time15 minutes
Course: Main
Cuisine: Asian
Servings: 4
Calories: 317kcal
Author: Mimi Harrison
Cost: £1.40

Ingredients

  • 600 g chicken breast, roughly diced (£4.32)
  • 60 ml (4 tbsp) sweet chilli sauce (£1.20/2= £0.60)
  • 1 tbsp fresh ginger, finely grated (£0.72=£0.36)
  • Fresh chives (£0.60/2= £0.30)

Cupboard Essentials

  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 3 tbsp cornflour
  • ½ - 1 tsp cayenne pepper
  • 1 tbsp smoked paprika
  • 2 tbsp olive oil
  • ½ tbsp rice vinegar
  • 200 ml chicken stock
  • Salt
Metric - US Standard

Instructions

  • Start by coating your roughly diced chicken in the garlic granules, onion granules, 2 tbsp of the cornflour, cayenne pepper, and smoked paprika. Mix to combine. If you have time, pop the chicken in the fridge for an hour.
  • To a large non-stick frying pan, add the oil and allow the pan to preheat. Add the seasoned chicken and evenly distribute across the pan. Fry over a medium/high heat and leave undisturbed for around 3-4 minutes.
  • After this time, the chicken should have taken on some colour. Stir the chicken and continue to fry for a couple of minutes. Add the ginger and season generously with salt.
  • Next, add the sweet chilli sauce, chicken stock and cornflour slurry (remaining 1 tbsp cornflour combined with 2 tbsp cold water). Continue to cook until you achieve a sticky thick sauce. At this stage, stir the rice vinegar into the pan.
  • Top with fresh chives and an optional crack of black pepper. Dive in!

Notes

  • If possible, refrigerate the chicken breast after coating it with the cornflour and seasoning. This helps to further tenderize the meat.
  • During the first stage of frying, avoid moving the chicken to achieve optimal browning, color, and texture.
  • Make sure the chicken breast is coated evenly with the cornflour and seasoning mixture.

Nutrition

Calories: 317kcal | Carbohydrates: 16g | Protein: 34g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 411mg | Potassium: 689mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1027IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg