Soy-Free Sweet Chili Chicken
Discover the bold and flavorful twist of this Soy-Free Sweet Chili Chicken, a perfect blend of savory and sweet with just a hint of spicy heat! Made with tender, pan-seared boneless chicken thighs, coated in a sticky homemade sweet chili sauce crafted from maple syrup, garlic, ginger, and red chili flakes, this recipe is a delicious alternative for those avoiding soy-based sauces. With just 15 minutes of prep time and a quick cook in one skillet, this weeknight-friendly dish delivers restaurant-quality flavor without the fuss. Serve over rice or alongside steamed vegetables for a complete meal that's sure to impress your taste buds and guests alike. Perfect for gluten-free and soy-free diets, this recipe offers mouthwatering satisfaction for everyone!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Cornstarch
- 2 tablespoons Olive oil
- 0.25 cups Maple syrup
- 2 tablespoons Rice vinegar
- 2 tablespoons Water
- 2 cloves Garlic cloves, minced
- 1 teaspoons Fresh ginger, finely grated
- 1 teaspoons Red chili flakes
- 1 teaspoons Cornstarch (for sauce)
- 1 teaspoons Water (for slurry)
- 2 tablespoons Green onions, chopped (optional for garnish)
Instructions
Pat the chicken thighs dry with a paper towel, then season both sides with salt and black pepper.
Dredge the chicken thighs in the cornstarch, ensuring an even coating.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken thighs and cook for about 5-6 minutes on each side or until golden brown and fully cooked (internal temperature should read 165°F). Remove the chicken from the skillet and set it aside.
In a small bowl, whisk together the maple syrup, rice vinegar, water, minced garlic, grated ginger, and red chili flakes.
Pour the sauce mixture into the same skillet used to cook the chicken. Bring it to a gentle simmer over medium heat.
In a separate small bowl, make a slurry by mixing the cornstarch (for the sauce) and water (for the slurry) until smooth. Add the slurry to the sauce and stir constantly until the sauce thickens, about 1-2 minutes.
Return the cooked chicken thighs to the skillet, spooning the sweet chili sauce over the top to coat the chicken evenly. Simmer for another 2-3 minutes to allow the flavors to meld.
Remove from heat and garnish with chopped green onions, if desired. Serve immediately with rice or steamed vegetables.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1544 mg | 67% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 53.4 g | ||
| Protein | 104.9 g | 210% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 80 mg | 6% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1044 mg | 22% | |
*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.
