This Sweet Chili Chicken is such a quick and easy recipe to make on those busy weeknights! The chicken is baked in the oven while the homemade sweet chili sauce is made on the stove. Then you just toss it all together and serve with your favorite sides!
The dish itself is low carb, and if you follow a low carb lifestyle, you could serve this with some cauliflower rice. Or, if you aren’t, you could serve it with your favorite rice and veggies. If you like a lot of sauce you could also double up on the sauce recipe! This chicken has been in my monthly rotation lately and I can not get enough of it! I developed this sweet chili sauce because I love me a thick flavorful sauce! But unfortunately, the sauce you buy at the stores is typically filled with preservatives and all sorts of chemicals. Making your sauces from scratch is the way to go to know exactly what is going into your body! I hope you love this recipe as much as I do! Be sure to try my Teriyaki Chicken Boats as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Reasons to Love This Dish
- Quick & Easy: I love baking the chicken in the oven first because it avoids all that time standing over the stove, constantly flipping your chicken! The sauce can be made in minutes too.
- Macros: The macros are very well balanced and homemade sauces make your dishes so much healthier!
- Picky Eater Friendly: This is such a universal flavor that practically everyone loves! It is not too spicy or sweet.
Ingredients
- Chicken – 2 pounds of boneless, skinless chicken breasts, diced.
- Italian Dressing Seasoning – 1.4 ounces of Italian dressing seasoning, either store bought or homemade. Do not use Italian seasoning or Italian dressing!
- Soy Sauce – 3/4 cup of low sodium soy sauce or coconut aminos.
- Sesame Oil – 1 tablespoon of sesame seed oil.
- Garlic – 3 teaspoons of minced garlic.
- Ground Ginger – 1/2 teaspoon. You can use fresh too, I just had this on hand at the time!
- Rice Vinegar – 1 tablespoon.
- Brown Swerve – 1/4 cup of Brown Swerve, or a brown sugar substitute of choice.
- Chili Sauce – 1/2 tablespoon.
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- Add your diced chicken to your sheet pan and season with Italian seasoning. Bake for 25-30 minutes, or until fully cooked.
- 10 minutes before the chicken is done, make your sauce: Heat up the sesame oil in a deep large skillet or wok over medium heat. Add the garlic and sauté for 1 minute.
- Add in the soy sauce, ground ginger, rice vinegar, brown swerve, and chili sauce. Allow to bubble up and thicken, stirring occasionally.
- Turn down the heat and add in your cooked chicken. Coat Chicken completely in the sauce and then remove from heat. Serve with rice, veggies, etc.
How To Store Leftovers
You can store your leftovers in an airtight container in the fridge for . When you are ready to enjoy these again, just pop them in the microwave for a minute or so.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Sweet Chili Chicken
This Sweet Chili Chicken is such a quick and easy recipe to make on those busy weeknights! The chicken is baked in the oven while the homemade sweet chili sauce is made on the stove. Then you just toss it all together and serve with your favorite sides!
Ingredients
Instructions
-
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
-
Add your diced chicken to your sheet pan and season with Italian seasoning. Bake for 25-30 minutes, or until fully cooked.
-
Add in the soy sauce, ground ginger, rice vinegar, brown swerve, and chili sauce. Allow to bubble up and thicken, stirring occasionally.
-
Turn down the heat and add in your cooked chicken. Coat Chicken completely in the sauce and then remove from heat. Serve with rice, veggies, etc.
Servings 8
- Amount Per Serving
- Calories 229kcal
- % Daily Value *
- Total Fat 5.8g9%
- Saturated Fat 1.4g7%
- Cholesterol 96.4mg33%
- Sodium 1655mg69%
- Total Carbohydrate 4.9g2%
- Dietary Fiber 0.2g1%
- Sugars 2.5g
- Protein 36.6g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
