One-Skillet Sweet Chili Chicken made as a cozy, dependable bowl with balanced seasoning and practical prep.
Sticky-Sweet Skillet Chicken for Busy Nights
A speedy, one-pan bowl that builds crisped chicken and bright, saucy peppers in under 30 minutes—perfect for weeknights.
Think glossy, slightly sticky bites of chicken with golden edges, bright strips of red and yellow pepper, and the warm, punchy perfume of garlic and fresh ginger. The Thai sweet chili sauce brings a familiar sweet-heat that clings to the chicken, while a splash of reduced-sodium soy adds depth and just enough savory balance—every spoonful is layered and satisfying without fuss.
The technique is what makes this a go-to from The Snap Skillet: toss the bite-sized, patted-dry chicken in cornstarch, sear in a hot 12-inch skillet until the pieces develop a crisp, caramelized crust, then move them aside and cook the vegetables in those same browned bits. That fond is flavor gold—when you add the sauce it loosens into a glossy coating that ties everything together in minutes.
Prep is deliberately straightforward: trim and cut the thighs, slice the peppers and onion, grate a little ginger, and you’re nearly there. You can whisk the sauce ahead and keep it in the fridge, or cut the veg the night before to slice time down on hectic evenings. Leftovers hold up well—reheat gently and the sauce will recoat the chicken for another easy bowl over rice, noodles, or a bed of greens.
What makes this dish click is contrast: cornstarch gives texture to the chicken, high-heat searing builds caramelized savor, and the interplay of sweet chili with soy and aromatics keeps the flavor lively. It’s dependable, speedy, and exactly the kind of one-skillet dinner Leo Grant hopes lands on your weeknight table when dinner needs to move.
Ingredients
How to Make One-Skillet Sweet Chili Chicken
- Trim excess fat from chicken thighs and cut into 1-inch pieces; pat dry, then season with kosher salt and black pepper and toss with the cornstarch until evenly coated.
- Heat a large 12-inch skillet over medium-high heat until hot, add the canola oil, then add the chicken in a single layer (work in two batches if needed) and sear until golden and mostly cooked through, about 4–5 minutes; transfer chicken to a plate and leave any browned bits in the pan.
- Reduce heat to medium, add the red onion (thinly sliced) and both bell peppers (cut into 1/2-inch strips) to the same skillet and cook, stirring, until softened and starting to brown, about 4–5 minutes.
- Add the minced garlic and grated ginger to the vegetables and cook, stirring, until fragrant, about 30 seconds.
- Whisk together the Thai sweet chili sauce, reduced-sodium soy sauce, rice vinegar and the juice of the lime in a small bowl, then pour the sauce into the skillet and scrape up any browned bits with a wooden spoon.
- Return the seared chicken and any accumulated juices to the skillet, toss to coat in the sauce, and simmer over medium-low until the sauce thickens slightly and the chicken reaches 165°F, about 3–5 minutes (add a splash of water if the sauce reduces too quickly).
- Taste and adjust: add a pinch more salt or a squeeze of lime if needed; remove from heat.
- Garnish with sliced green onions, chopped cilantro and toasted sesame seeds and serve straight from the skillet over steamed rice, cauliflower rice, or a bed of greens for a one-bowl meal.
Recipe Card
One-Skillet Sweet Chili Chicken
One-Skillet Sweet Chili Chicken made as a cozy, dependable bowl with balanced seasoning and practical prep.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Trim excess fat from chicken thighs and cut into 1-inch pieces; pat dry, then season with kosher salt and black pepper and toss with the cornstarch until evenly coated.
- Heat a large 12-inch skillet over medium-high heat until hot, add the canola oil, then add the chicken in a single layer (work in two batches if needed) and sear until golden and mostly cooked through, about 4–5 minutes; transfer chicken to a plate and leave any browned bits in the pan.
- Reduce heat to medium, add the red onion (thinly sliced) and both bell peppers (cut into 1/2-inch strips) to the same skillet and cook, stirring, until softened and starting to brown, about 4–5 minutes.
- Add the minced garlic and grated ginger to the vegetables and cook, stirring, until fragrant, about 30 seconds.
- Whisk together the Thai sweet chili sauce, reduced-sodium soy sauce, rice vinegar and the juice of the lime in a small bowl, then pour the sauce into the skillet and scrape up any browned bits with a wooden spoon.
- Return the seared chicken and any accumulated juices to the skillet, toss to coat in the sauce, and simmer over medium-low until the sauce thickens slightly and the chicken reaches 165°F, about 3–5 minutes (add a splash of water if the sauce reduces too quickly).
- Taste and adjust: add a pinch more salt or a squeeze of lime if needed; remove from heat.
- Garnish with sliced green onions, chopped cilantro and toasted sesame seeds and serve straight from the skillet over steamed rice, cauliflower rice, or a bed of greens for a one-bowl meal.
Nutrition
- Carbohydrates
- 35
- Saturated Fat
- 7.5
- Sodium
- 820
- Fiber
- 3
- Unsaturated Fat
- 23.5
- Protein
- 34
- Fat
- 31
- Cholesterol
- 150
- Trans Fat
- 0
- Calories
- 560
- Sugar
- 18