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Sticky Sweet Chilli Chicken

A delicious blend of chicken and a sweet, tangy sauce, perfect for quick weeknight dinners or special occasions.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 500 g chicken breasts diced for quicker cooking
  • 4 tbsp tomato ketchup adds sweetness and tang to the sauce
  • 2 cloves garlic introduces aromatic depth and warmth
  • 1 tbsp ginger provides a zesty kick and enhances the overall flavor
  • 3 tbsp light soy sauce offers a savory umami taste
  • 3 tbsp sweet chilli sauce brings a delicious balance of sweetness and mild heat
  • 2 tbsp sunflower oil necessary for cooking the chicken without sticking

Method
 

Preparation
  1. Dice the chicken and add to a bowl along with all of the ingredients apart from the oil.
  2. Cover and leave in the fridge for 15-30 minutes to let the flavors meld.
Cooking
  1. Heat a large frying pan over low to medium heat and add the sunflower oil.
  2. Add the chicken to the pan and leave to slowly cook on one side before turning.
  3. If the pan starts to spit, turn it down for a more controlled cooking temperature.
  4. After about 10 minutes, check if the chicken is cooked through.
  5. Turn the heat up to high for 1 minute to let the sauce thicken slightly.
  6. Serve over sticky rice with an extra drizzle of sweet chilli sauce if desired.

Notes

For best results, marinate chicken for at least 30 minutes. Avoid overcrowding the pan and adjust the spiciness by adding more sweet chilli sauce or fresh chilies.