My Sweet Chili Sticky Chicken is a reminder of my University days. This dish is quick, easy and deliciously sticky – what more could you want?
This recipe not only reminds me of my uni days, but it also reminds me of my lovely friend Zoe. She’s my foodie friend I mention a lot on my blog in recipes like my Almond & Apricot Flapjacks.
Zoe and I met in our first week at uni as we were staying in the same halls. She lived in the flat across the hall from me which was convenient as we often cooked and ate dinner together most evenings. Zoe usually came across to my kitchen because it was more often then not empty. Occasionally one of my flatmates would come in and wonder why on earth we were cooking meals from scratch rather than eating plain pasta scattered with cheese like they were.
I think we found the original recipe for this in a cookbook one of us had. Unfortunately I can’t remember which book, but the recipe would have been adapted over the years. I can also guarantee that Zoe and I make it differently to this day. That is what is so great about cooking and this recipe specifically because you can adapt it to your taste. If you’re making this recipe for children, you might want to add less sweet chili and replace it with ketchup.
Zoe and I like to serve our Sweet Chili Sticky Chicken with jasmine rice which is sticker than long grain rice. This adds to the delicious stickiness of the whole recipe. For me, this always has to be eaten with sweetcorn. The sweetness of the sweetcorn really compliments the chicken. Usually when I make this, I cook the sweetcorn in the water with the rice for the last few minutes because I like to mix it altogether when eating it anyway. It also saves on washing up which was always a priority as a student!
One of the reasons we made this recipe so often (apart from it being tasty) was because it is naturally gluten free. Zoe is a Coeliac so it was always an added bonus when we could make and eat the same meal. Obviously you just need to check the soy sauce you’re using is gluten free because not all are.
This recipe is really easy and even including the marinading it doesn’t take much time. This makes it the perfect weeknight meal for when you want something tasty but don’t want to spend a long time in the kitchen.
2 chicken breasts, diced
2 tbsp tomato ketchup
1 tsp garlic, finely chopped
½ tsp ginger, grated
2 tbsp light soy sauce
2 tbsp sweet chili sauce
1 tsp sunflower oil
- Dice the chicken and add to a bowl along with all of the ingredients apart from the oil
- Cover and leave in the fridge for 15-30 mins
- Heat a large frying pan over a low – medium heat and add the sunflower oil
- Add the chicken to the pan and leave to slowly cook on one side before turning. If the pan starts to spit, turn it down
- After about 10 minutes, the chicken should be cooked. Turn the heat up to high for 1 minute to let the sauce thicken slightly
- Serve over sticky rice with sweetcorn and an extra drizzle of sweet chili sauce if you fancy it
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