Best Sweet Chili Chicken Recipes

CHICKEN WITH SWEET CHILI SAUCE

Steps:

• In a small bowl mix together sweet chili sauce, soy sauce and garlic. Pour 1/2 cup (half the mixture) into a small plastic food storage zip bag. Add chicken and turn to coat; refrigerate and marinade 30 minutes.
• To a skillet, add a tablespoon or two of oil and heat over medium-high heat. Remove chicken from marinade and brown on one side for about 2-3 minutes (it may smoke a little from the sweet marinade). Turn the chicken over and brown for 2 minutes longer. Cover with a lid, turn the heat to low and let it finish cooking for about 8 minutes.
• Place remaining chili sauce and soy sauce mixture in a small saucepan and simmer over low heat until heated through, about 5 minutes. Serve over chicken.

SWEET CHILI-GLAZED CHICKEN WINGS

Steps:

• Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.
• Preheat oven to 400°F. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.
• Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
• Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Place chicken wings atop steamed white rice. Sprinkle with green onions.

SWEET CHILI AND ORANGE MARMALADE GLAZED CHICKEN WINGS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top.
• Bake in the preheated oven until wings are no longer pink at the bone and the skin is crispy, 45 to 50 minutes.
• Mix orange marmalade and chili sauce in a large bowl until thoroughly combined. Add cooked wings to marmalade-chili sauce and toss until well coated. Plate wings and pour extra sauce on top.

SLOW-COOKER CHICKEN & SWEET POTATO CHILI

Steps:

• In a greased 6-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until chicken and sweet potatoes are tender, 5-6 hours. Serve with cheese, sour cream and chips.

CHICKEN WINGS WITH THAI SWEET & HOT CHILI GLAZE

Steps:

• Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
• Trim excess skin from the edges of the wings.
• Lightly brush or spray with the oil, and season with salt and pepper to taste.
• Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
• Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
• Serve warm.

SWEET CHILI CHIP-CRUSTED CHICKEN FINGERS WITH SRIRACHA RANCH DIPPING SAUCE

Steps:

• For the sriracha ranch dipping sauce: In a medium bowl, whisk together the mayonnaise, buttermilk, sour creamcilantro, parsley, scallions, sriracha, sugar and lime zest and juice until smooth. Season with salt and pepper.
• For the chicken: Crumble the chips into a food processor and process until finely ground. (You should have about 3 cups crumbs.) Spread the crumbs in a large shallow bowl.
• Beat the eggs and sriracha in a second shallow bowl, and combine the flour, 1/2 teaspoon salt and some pepper in a third shallow bowl.
• Sprinkle the chicken strips with some salt and pepper.
• Heat about 1 inch vegetable oil in a large cast-iron skillet until a few crumbs sizzle on contact (350 to 360 degrees F).
• Dredge the chicken in the flour, then the egg, then the crumbs. Fry, in batches, until crisp and golden, about 4 minutes per batch. Drain on paper towels.
• Sprinkle with salt and serve warm with the sriracha ranch dipping sauce and crudites.

CHICKEN AND SWEET POTATO CHILI

Steps:

• In a Dutch oven, saute onion and garlic in oil until tender. Add the chicken, 2 cans broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Set aside., Remove chicken; cool slightly. Strain broth, reserving vegetables; skim fat from broth. Return vegetables and broth to the Dutch oven; add the sweet potatoes, beans, tomatoes and cooked quinoa. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until sweet potatoes are tender. , Meanwhile, remove chicken from bones; cut into bite-size pieces. Discard bones. Stir chicken into chili; heat through.

SWEET CHILI CHICKEN

Steps:

• Heat oil in a large non-stick skillet over medium-high heat.
• Add ginger, green onions and garlic and stir 30 seconds.
• Add chicken cubes and stir-fry 2 or 3 minutes, until browned.
• Mix the hoisin, chili sauce and soy sauce and add to the chicken.
• Cook until chicken is fully cooked.
• Add spinach and cook a minute until just wilted.
• Serve over rice and garnish with cilantro.
• If you prefer a thick sauce combine a teaspoon of cornstarch with a bit of water and stir in until sauce thickens.
• Leftovers make a good wrap filling with additional vegetables.

SWEET CHILI CHICKEN WITH RICE

Steps:

• Prep Time does not include marinade time.
• Combine ginger, garlic, lemon grass, sauce, juice and the 3 tablespoons coriander in a bowl, add chicken toss to coat, cover and refrigerate 3 hours or overnight.
• Drain chicken and reserve marinade.
• Cook chicken in a heated oiled fry pan until browned on both sides and cooked through, slice thickly and serve over rice.
• Boil, steam or microwave rice until tender, drain, stir in extra coriander.
• Meanwhile, blend 2 tablespoons of the water with the cornflour, place remaining water, stock and reserved marinade in a saucepan, bring to the boil, reduce heat, simmer, stir in cornflour, stir until mixture thickens.
• To Serve: Place thickly sliced chicken on rice, drizzle with the sauce and garnish with coriander leaves if desired.

THAI CHICKEN PIZZA WITH SWEET CHILI SAUCE

Steps:

• Preheat oven and pizza stone to 550* (or as high as your oven will go, may only be 500*).
• Prepare your dough to top. You can prebake your crust for a minute or two after brushing with olive oil, or you can do as I do and just top the dough since I bake at such a high heat.
• Brush crust with olive oil. Spread on Thai Sweet Chili Sauce as thick or thinly as you like. (It is very sweet with just a hint of heat, I happen to love sweet and savory together, so I use a lot and add a pinch or two or crushed chili flakes).
• Layer on italian cheese and half of the cheddar. Add veggies, chicken, remaining cheddar. Sprinkle on sesame seeds allowing some to get on the untopped crust as well.
• Working quickly so as not to let the oven temperature drop, transfer pizza to pizza stone using a pizza peel, cookie sheet, or parchment paper.
• Bake for 8-10 minutes depending on the amount of toppings you added and how done you like your crust. If you have never baked a pizza at this high of heat before, you should DEFINITELY watch it like a hawk the first few times so you don't burn it. I have been told (and agree) that the high heat gives you more of a pizzaria-style pie!
• Remove from oven and allow to cool for a minute. Drizzle with siracha and sprinkle with cilantro if desired.

SWEET CHILI & ORANGE CHICKEN

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm., Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.

CHICKEN, CHILI AND SWEET POTATO SOUP

Steps:

• Fry / cook chicken breast (any way is fine) and once cooked, dice into small pieces.
• Peel and dice up sweet potatoes. Throw into a pan of boiling water for about 10-15 minutes Check they are well cooked by poking them with a blunt knife (if the knife slides through effortlessly, then they are done).
• Chop up 1/2 chili and remove seeds. Dice into small pieces.
• Put the dice chili into the chicken broth; stir and mix. Add pepper and salt.
• Put the potatoes into a food processor. Mix for 2 minutes on low. Then add the stock/chili mix and the chicken. Leave to mix for another 2-3 minutes Add a little hot water until you can see the contents being mixed.
• Add contents into a saucepan, and heat up for about 2-3 minutes, stirring; adding a little water to make sure it keeps a "soupy" consistency (it's supposed to be quite thick).
• Take it off the heat, keep stirring and add a splash of cream until texture is creamy. Stir well.
• Serve :).

RICE NOODLE BOWLS WITH SWEET CHILI CHICKEN

Steps:

• Bring a medium saucepan of water to a boil, then add a small handful of salt. Cook the noodles according to the package directions. Drain in a colander and rinse under cold water. Add 1 tablespoon of the canola oil and toss to coat.
• While the noodles cook, in a medium bowl, mix the cucumber, onion and jalapeno with the 1/4 cup rice vinegar and a generous pinch of salt. Let stand for 10 minutes, stirring occasionally.
• Meanwhile, in a small bowl, whisk the sweet chili sauce with the soy sauce, cornstarch and the remaining 1 tablespoon of the rice vinegar. In a large cast-iron skillet or wok, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned and just cooked through, about 5 minutes. Stir in the chili sauce mixture and cook until the chicken is glazed, about 2 minutes.
• Transfer the noodles to bowls and top with the chicken. Serve with the pickled vegetables and basil leaves.

SWEET CHILI CHICKEN STIR FRY

Steps:

• Place the chicken onto a plate, add the cornflour, salt and pepper, toss together to coat the chicken.
• Add the oil to a wok and heat on high. When the oil is very hot, add in the chicken and fry for 5-6 minutes until lightly browned.
• Add in the vegetable stir fry mix and fry for a further two minutes
• Add in the garlic, soy sauce, white wine vinegar, brown sugar and sweet chilli sauce. Continue to heat on high, tossing everything, until heated through. Check the chicken is cooked by taking a large piece and slicing in half.
• Stir through the chopped spring onions and coriander.
• Serve with rice or noodles.

SLOW-COOKER SWEET CHILI CHICKEN

Steps:

• Spray 5-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook chicken over medium-high heat 5 minutes, stirring occasionally, until lightly browned. Spoon chicken into slow cooker.
• Add chili sauce, hoisin sauce, orange juice, garlic, bell peppers and onion to slow cooker; stir.
• Cover; cook on Low heat setting 3 hours. In small bowl, stir together cornstarch and water until smooth; stir into chicken mixture. Cover; cook 1 hour longer.
• Serve chicken mixture over rice. Sprinkle with green onions and sesame seed.

SLOW COOKER SWEET CHICKEN CHILI

Steps:

• Place the chicken breasts into a slow cooker, and pour in the kidney beans, pinto beans, black beans, onions, green bell pepper, tomato paste, brown sugar, rice vinegar, chili black bean sauce, and sea salt. Stir to combine all ingredients, and set the cooker to High. Cook for 1 hour; stir again, and set the cooker to Low. Cook for 4 more hours.
• Remove the chicken breasts, shred with 2 forks, and stir the shredded chicken back into the chili. Sprinkle the top of the chili with Cheddar cheese, and serve.

BLACK BEAN, SWEET POTATO, QUINOA CHICKEN CHILI RECIPE - (4.4/5)

Steps:

• Select sauté and add oil to the pressure cooker pot. When oil is hot, add the sweet potato and onion and cook until the onion is softened, about 5 minutes. Add the garlic and cook 1 minute more. Stir in chili powder, chipotle, cumin and salt. Add chicken broth, black beans, tomatoes, quinoa, and chicken and stir to combine. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release. Stir in the lime juice and add additional salt as needed. If necessary, let chili rest unplugged for several minutes uncovered and the quinoa will absorb additional liquid. Garnish individual bowls with avocado, cilantro, sour cream or shredded cheese.

CHICKEN BAKED WITH KETCHUP, SWEET CHILI SAUCE, AND MANGO CHUTNEY

Steps:

• Place the chicken pieces in a greased baking dish.
• Cover chicken with shredded coconut.
• Mix together ketchup, sweet chili sauce, and mango chutney, then spoon over chicken.
• Bake in a preheated 400 degree F oven for one hour.

SWEET CHILI-GLAZED CHICKEN WINGS

Steps:

• Cut each chicken wing in half at joint.
• Mix oil, cilantro, soy sauce, 2 tblsps garlic, ginger and ¼ tsp crushed red pepper in large bowl; add chicken wings and turn to coat; cover and refrigerate 2 hours.
• Preheat oven to 400F; cover bottom of large baking sheet with aluminum foil; transfer chicken to baking sheet; bake until cooked through and golden-brown, about 20 minutes.
• Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining ½ tblsp garlic and remaining ½ tsp crushed red pepper in medium saucepan; bring to boil; reduce heat and simmer until glaze thickens to syrup consistency, about 20 minutes.
• Transfer baked chicken wings to large bowl; pour glaze over; toss to coat.

SWEET CHILI COCONUT-LIME GRILLED CHICKEN WITH COCONUT-LIME CAULIFLOWER RICE RECIPE - (4.5/5)

Steps:

• Combine 1/2 cup coconut milk, sweet chili sauce and the juice of 1/2 lime in a large Ziplock bag. Add salt and pepper then squish to combine. Add chicken breasts then marinate for 30 minutes - 1 hour in the refrigerator. Preheat grill to medium-high, making sure grates are well greased. Grill chicken breasts for 4-5 minutes on the first side, then 3-4 minutes on the second side, depending on how big they are and how well done you like them. Remove to a plate to rest for 5 minutes. Meanwhile, heat coconut oil in a very large skillet over medium/medium-high heat (6 out of 10.) Add cauliflower, season liberally with salt and pepper, and then saute until tender, 5-7 minutes. Squeeze in juice from remaining lime half then add 3-4 Tablespoons coconut milk, depending on how coconutty you want it. Add cilantro then stir to combine. Taste then add salt and pepper if necessary. Scoop onto plates then top with chicken and serve with extra sweet chili sauce for dipping.