Sweet Chili Chicken
A poultry dish glazed with a sweet and spicy chili sauce, finished with sesame seeds and served over rice or noodles. Chicken cooks quickly in a savory-sweet glaze until caramelized and tender.
Ingredients
Method
Cut chicken into 1-inch cubes. Mince garlic and ginger. Slice green onions and jalapeño.
Whisk together honey, red curry paste, lime juice, fish sauce, minced garlic, and ginger in a small bowl until smooth.
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken cubes in a single layer and cook without stirring for 3 minutes until the bottom is golden.
Stir the chicken and continue cooking for 3 to 4 minutes more, until nearly cooked through.
Pour the sauce over the chicken and stir to coat evenly. Reduce heat to medium and simmer for 4 to 6 minutes, stirring occasionally, until the sauce thickens slightly and clings to the chicken.
Divide cooked jasmine rice among serving bowls. Top with sweet chili chicken and spoon any remaining sauce over the top.
Garnish with sesame seeds, sliced green onions, and jalapeño slices. Serve immediately while hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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