Low Sodium Sweet Chili Chicken
Satisfy your cravings for spicy-sweet flavors with this irresistible Low Sodium Sweet Chili Chicken, a healthier twist on a takeout favorite. Tender, bite-sized chicken thighs are cooked to golden perfection and coated in a glossy, homemade sweet chili glaze crafted from honey, rice vinegar, low sodium soy sauce, and a touch of sriracha for a flavorful kick. This quick and easy recipe comes together in just 35 minutes, making it a perfect weeknight dinner option. Plus, with reduced sodium ingredients, it’s a better choice for those watching their salt intake without sacrificing taste. Serve this sticky, savory dish over fluffy steamed rice or alongside fresh vegetables for a balanced and satisfying meal that everyone will love! Don’t forget a sprinkle of sesame seeds and green onions for a finishing touch.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 2 Garlic cloves, minced
- 0.5 cup Low sodium chicken broth
- 3 tbsp Honey
- 2 tbsp Rice vinegar
- 2 tbsp Low sodium soy sauce
- 1 tbsp Sriracha (or low sodium chili sauce)
- 2 tsp Cornstarch
- 2 tbsp Water
- 1 tbsp Olive oil
- 2 Green onions, sliced (optional for garnish)
- 1 tsp Sesame seeds (optional, for garnish)
Instructions
Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Pat them dry with a paper towel.
In a small bowl, whisk together the honey, rice vinegar, low sodium soy sauce, sriracha, and low sodium chicken broth to create the sauce base.
In another small bowl, mix the cornstarch and water until smooth, creating a cornstarch slurry. Set aside.
Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook for 3–4 minutes on each side until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant.
Pour the sauce base into the skillet, stirring occasionally, and bring it to a gentle simmer for 2–3 minutes.
Add the cornstarch slurry to the sauce and stir continuously until the sauce thickens to a glaze-like consistency, about 1–2 minutes.
Return the cooked chicken to the skillet and toss to coat in the sauce. Allow the chicken to simmer in the sauce for an additional 2 minutes.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired. Serve immediately with steamed rice or a side of vegetables.
Nutrition Facts
Calories |
1364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2138 mg | 93% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 55.9 g | ||
| Protein | 124.3 g | 249% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 136 mg | 10% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1462 mg | 31% | |
*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.
