Dairy-Free Sweet Chili Chicken
Delight your taste buds with Dairy-Free Sweet Chili Chicken, a flavorful dish that's perfect for weeknight dinners or entertaining guests. This recipe features tender, juicy chicken thighs coated in a tangy, homemade dairy-free sweet chili sauce infused with bold tamari, nutty sesame oil, aromatic garlic, and a touch of zingy lime juice. Ready in under 40 minutes, this dish combines quick preparation with dynamic flavor. Garnished with fresh green onions, sesame seeds, and optional red chili flakes for an extra kick, it's perfect served alongside steamed rice, quinoa, or roasted vegetables. Whether you're gluten-free, dairy-free, or simply craving a vibrant chicken recipe, this one guarantees a crowd-pleasing meal that's both healthy and satisfying.
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Recipe Information
Ingredients
- 1 lb chicken thighs (boneless, skinless)
- 0.5 cup sweet chili sauce (dairy-free)
- 2 tbsp tamari (gluten-free soy sauce alternative)
- 1 tbsp sesame oil
- 3 cloves garlic cloves (minced)
- 1 tsp ginger (grated)
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp olive oil
- 2 stalks green onions (sliced, for garnish)
- 1 tsp sesame seeds (for garnish)
- 0.5 tsp red chili flakes (optional, for heat)
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
In a small bowl, whisk together the sweet chili sauce, tamari, sesame oil, garlic, ginger, and lime juice. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken thighs to the skillet and cook for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium, then pour the prepared sweet chili sauce mixture into the skillet.
Let the sauce simmer for 1-2 minutes, stirring occasionally, until it slightly thickens.
Return the chicken thighs to the skillet, ensuring they are coated with the sauce. Cover the skillet and let the chicken cook for another 10-12 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Turn off the heat and let the chicken rest in the skillet for 2-3 minutes to absorb the flavors.
Transfer the chicken to a serving plate. Garnish with sliced green onions, sesame seeds, and a sprinkle of red chili flakes if desired.
Serve hot with steamed rice, quinoa, or roasted vegetables.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 4625 mg | 201% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 60.6 g | ||
| Protein | 123.9 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1414 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
