Sweet Chili Chicken (Printable Version)
Tender chicken in a sticky sweet chili garlic sauce, perfect for easy weeknight dinners.
# What You Need:
→ Poultry
01 - 4 boneless skinless chicken breasts (approximately 1.2 lbs)
→ Sauce
02 - 1 cup sweet chili sauce
03 - 2 tablespoons soy sauce (gluten-free if required)
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon honey
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 1 teaspoon sesame oil
→ Garnish (Optional)
09 - 2 green onions, sliced
10 - 1 teaspoon sesame seeds
11 - Fresh cilantro leaves
# Directions:
01 - Place chicken breasts in an even layer at the bottom of the slow cooker insert.
02 - Whisk together sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil in a medium bowl until fully combined.
03 - Pour the prepared sauce mixture evenly over the chicken, ensuring all pieces are covered.
04 - Cover and cook on low heat setting for 4 to 5 hours, or until chicken reaches internal temperature of 165°F and shreds easily.
05 - Transfer cooked chicken to a cutting board. Use two forks to shred into bite-sized pieces or slice as preferred. Return shredded chicken to the slow cooker and toss thoroughly with the sauce.
06 - Distribute chicken among serving plates and top with sliced green onions, sesame seeds, and fresh cilantro as desired.
# Expert Advice:
01 -
- The sauce clings to every shred of chicken like it belongs there, turning plain rice into something you actually crave
- Set it and walk away for hours, then come home to dinner thats already waiting and hoping you brought an appetite
02 -
- The sauce thickens up beautifully as it cooks, but if you want it even thicker, shred the chicken and cook it on high for 30 more minutes with the lid slightly ajar
- Fresh ginger really does matter here—dried ginger powder gives a completely different flavor that can taste a bit dusty after long cooking
03 -
- Spray your slow cooker insert with cooking oil before adding the chicken—sugar based sauces love to stick and burn onto the bottom
- Use a gravy ladle to serve over rice so you get plenty of that precious sauce in every bowl