Turn up the heat during the week with some Sweet Chili Chicken! The sweet and spicy sauce smothered all over the tender, juicy chicken will really make the alarms (tastebuds) go off. But the simplicity and ease of the dish will feel as refreshing as a tall glass of water. Served with a hearty stir fry, on top of a crunchy salad, or next to your favorite form of potato, the deliciousness of Sweet Chili Chicken will make your meal even more exciting!

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  • 1/2 cup warm water
  • 1/2 cup honey
  • 1/4 cup rice vinegar
  • 1 1/2 tablespoons cornstarch
  • 2 teaspoons garlic, minced
  • 2 teaspoons red pepper, crushed
  • 1 teaspoon sriracha
  • 1 teaspoon salt
  • 4 chicken breasts, boneless, skinless, and cut into 2-inch pieces
  • sesame seeds, optional, to taste, for garnish
  • green onion, optional, to taste, for garnish


Step 1 –Preheat the oven to 400 degrees F.

Step 2 –Lightly spray a 10-inch casserole dish with nonstick cooking spray.

Step 3 –In a small saucepan, over low heat, combine the water, honey, rice vinegar, cornstarch, garlic, red pepper, sriracha, and salt.

Step 4 –Bring the sauce mixture to a simmer, whisking occasionally.

Step 5 –Allow the sauce to simmer for 3 minutes.

Step 6 –The sauce will thicken rapidly. Once it does, turn off the heat and set it aside.

Step 7 –Arrange the chicken in the prepared casserole dish.

Step 8 –Spread the sauce on top of the chicken, then turn the chicken breasts, covering them with more sauce and ensuring every inch is coated.

Step 9 –Reserve the leftover sauce for serving.

Also Read:  Saturday Pot Roast

Step 10 –Bake until the chicken is completely cooked through and an instant thermometer inserted in the center reads 165 degrees F, about 30 minutes.

Step 11 –If you’d like some extra color on the chicken, switch the oven to broil for the last few minutes of baking.

Step 12 –Sprinkle the chicken with sesame seeds and green onions.

Step 13 –Serve the chicken with the remaining sauce.