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–+ servings
a bowl of thai sweet chilli chicken with chopsticks
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Thai Sweet Chilli Chicken

This Thai Sweet Chili Chicken recipe is on the table in under 15 minutes.  There’s no deep frying but the chicken is still crispy, sweet, sticky and spicy all in one. 
Course Dinner
Cuisine Thai
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 590kcal
Author Kim

Ingredients

Chicken

  • 500 grams Skinless chicken breast (1 pound) diced 2cm chunks
  • 6 tablespoons Rice flour
  • 4 tablespoons Vegetable oil

Vegetables

  • 1 medium Zucchini diced
  • 1 medium Red Capsicum/Bell Pepper diced

Sauce

  • ½ cup Sugar free/Light Sweet Chilli Sauce see notes
  • 4 tablespoons Soy Sauce
  • 3 tablespoons Rice Wine Vinegar
  • 1 tablespoon Crushed Garlic
  • 1 tablespoon Grated ginger

To Serve

  • 3 cups Cooked white or brown rice
  • ½ cup Diced green onions
  • 1 tablespoon Sesame seeds

Instructions

  • Add chicken pieces to a bag with flour and toss to combine
  • Heat pan on high heat and add oil. Add chicken pieces to pan in a single layer, gently moving around until just golden and cooked (around 4 to 5 minutes).
  • Add vegetables and toss through for 1 – 2 minutes.
  • Whisk sauce ingredients in a bowl and add pan stirring through for 1-2 minutes, or until the chicken is coated and sauce begins to reduce
  • Remove from heat and serve immediately with your favorite rice. Garnish with diced green onions and sesame seeds.

Notes

  1. Sweet Chili Sauce: There are several varieties of low sugar and no sugar sweet chili sauce available n the supermarket and online these days.  There is Mingle Sweet Chili Sauce (No Added Sugar), The Good Sauce Sweet Chili Sauce (No Added Sugar), and Ayam Light Sweet Chili Sauce, of you can make your own at home with my simple sugar free sweet chili sauce.
  2. Chicken: I used chicken breast diced into chunks, however you could also use skinless chicken thigh if you prefer.
  3. Rice Flour: this helps to dry the flour of moisture and helps the chicken to crisp up in the oil.
  4. Vegetable Oil: used for cooking the chicken to get it light and crispy.  Alternatively any high smoke point oil could be used like grapeseed oil, sunflower or grapeseed oil.  I don’t recommend using olive oil.
  5. Extra Saucy: If you love saucy dishes and want it extra saucy, make a double batch of the sauce
  6. More Spicy: for extra heat, add in half a teaspoon of red chili flakes to the sauce, or alternatively add fresh diced red chili on top to serve.
  7. Add In’s: lightly toasted cashews thrown in at the end are a great addition for extra texture and crunch.
  8. Storing: Store in an air tight container on its own (without the rice) for upto 3 days.  (If storing in portions with rice, the sauce will soak into the rice and it won’t be as nice, so keep rice separate or cook as needed)
  9. Freezing: This recipe freezes well in individual portions without the rice. It can be frozen upto 8 weeks.  Use your microwaves defrost settings to reheat.
  10. Rice: I usually eat this with a side of brown rice, however jasmine rice, cauliflower rice, or a combination of cauliflower rice and brown rice is also a great option.
  11. Nutrition information includes rice

Nutrition

Calories: 590kcal | Carbohydrates: 53g | Protein: 47g | Fat: 21g | Saturated Fat: 3g | Fiber: 4g | Sugar: 5g