Name: Lazy Sweet Chili Chicken
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless skinless chicken breast, cut into bite-sized pieces; 1 tablespoon cornstarch; 1 tablespoon oil (avocado or olive oil); 1/2 cup sweet chili sauce; 1 tablespoon soy sauce (or tamari for gluten-free); 1 teaspoon rice vinegar; 1 clove garlic, minced; Optional: green onions and sesame seeds for garnish

This Lazy Sweet Chili Chicken is my go-to recipe when I need something fast, tasty, and satisfying without fussing over the stove for long. The chicken is juicy and pan-seared to perfection, then tossed in a bold, sticky-sweet chili sauce that clings to every bite. It’s ready in under 15 minutes and pairs beautifully with rice, noodles, or veggies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb boneless skinless chicken breast, cut into bite-sized pieces

1 tablespoon cornstarch

1/2 cup sweet chili sauce

1 tablespoon oil (avocado or olive oil)

1 tablespoon soy sauce (or tamari for gluten-free)

Optional: green onions and sesame seeds for garnish

1 teaspoon rice vinegar

1 clove garlic, minced

Directions

I start by tossing the chicken pieces in cornstarch until evenly coated.

Next I heat the oil in a large skillet over medium-high heat.

I sauté the chicken for 5–6 minutes, stirring occasionally, until it’s golden and fully cooked.

In a small bowl, I whisk together the sweet chili sauce, soy sauce, rice vinegar, and garlic.

I pour the sauce over the cooked chicken in the pan.

I reduce the heat to medium and stir for 2–3 minutes until the sauce thickens and glazes the chicken.

Once it’s done, I remove it from the heat and sprinkle on green onions and sesame seeds for a little extra flavor and crunch (optional).

I serve it right away over rice, noodles, or veggies—whatever I have on hand.

Servings and timing

Servings: 4

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Calories: 310 kcal per serving

Variations

I swap chicken breast for boneless chicken thighs when I want a richer flavor.

For extra heat, I stir in a bit of sriracha or red pepper flakes into the sauce.

I use tamari instead of soy sauce for a gluten-free version.

Sometimes I add steamed broccoli, bell peppers, or snap peas right into the pan for a one-skillet meal.

I like it over jasmine rice, but it also works great with cauliflower rice for a low-carb option.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave or warm it in a skillet over medium heat with a splash of water to loosen the sauce. It also freezes well—just cool it completely before sealing in a freezer-safe container. I thaw it in the fridge overnight and reheat the same way.

FAQs

How can I make this recipe spicier?

I usually add a drizzle of sriracha or a pinch of red pepper flakes to the sauce if I want an extra kick.

Can I use frozen chicken?

Yes, I just make sure it’s fully thawed and patted dry before tossing it in cornstarch to avoid excess moisture.

What can I substitute for sweet chili sauce?

If I’m out of sweet chili sauce, I mix honey with sriracha and a splash of vinegar as a quick DIY alternative.

Is this recipe good for meal prep?

Definitely—I often make a double batch and portion it out with rice and veggies for easy weekday lunches.

Can I make it vegetarian?

Yes, I substitute firm tofu or even cauliflower florets for the chicken, and it turns out just as flavorful.

Conclusion

This Lazy Sweet Chili Chicken is one of those lifesaver recipes I keep coming back to. It’s quick, packed with flavor, and endlessly versatile. Whether I’m cooking for myself or feeding a crowd, it’s always a hit and requires minimal cleanup. Perfect for those nights when I need dinner on the table fast but still want something that tastes like I put in way more effort.

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