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Sticky Sweet Chilli Chicken

Sticky Sweet Chilli Chicken: A Flavorful 30-Minute Wonder

This Sticky Sweet Chilli Chicken combines sweet and savory flavors in a quick, 30-minute dish that's perfect for any weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Marination Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Breasts Chicken thighs can be used for a juicier result.
  • 3 tbsp Light Soy Sauce Gluten-free if needed.
For the Sauce
  • 1/4 cup Tomato Ketchup Reduced-sugar ketchup offers a lighter option.
  • 1/4 cup Sweet Chilli Sauce Adjust to your spice preference.
  • 2 cloves Garlic, Finely Chopped Jarred minced garlic is a convenient substitute.
  • 1 tbsp Ginger, Grated Minced ginger from a jar can save prep time.
For Cooking
  • 1 tbsp Sunflower Oil You can also use any neutral oil like canola.

Equipment

  • Frying Pan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: Dice the chicken breasts into bite-sized pieces and place them in a bowl. Combine light soy sauce, tomato ketchup, sweet chilli sauce, garlic, and ginger. Mix well and let it refrigerate for 15-30 minutes.
  2. Heat the Oil: In a large frying pan, heat sunflower oil over low to medium heat for about 2 minutes.
  3. Cook the Chicken: Add the marinated chicken to the pan and cook for about 10 minutes, stirring occasionally until golden brown and cooked through.
  4. Thicken the Sauce: Increase heat to high and cook for an additional minute to thicken the sauce.
  5. Plate and Garnish: Serve over jasmine rice, garnished with sesame seeds and spring onions.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For best results, allow the chicken to marinate for at least 15 minutes. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

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