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One-Pan Chili Chicken

Sweet, spicy, glossy chicken that cooks in a single skillet — a 25-minute weeknight dinner from pantry staples.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1.5 lb 700 g boneless skinless chicken thighs cut into bite-size pieces
  • 2 tbsp neutral oil
  • ½ tsp salt + ¼ tsp black pepper
  • 4 cloves garlic minced
  • 3 tbsp honey
  • 2 tbsp soy sauce low-sodium
  • 1 –2 tbsp sriracha to taste
  • 1 tbsp rice vinegar or lime juice
  • 2 tsp cornstarch + 1 tbsp water mixed into a slurry
  • To finish: 2 sliced green onions 1 tsp sesame seeds, lime wedges

Method
 

  1. Pat chicken dry; season with the salt and pepper.
  2. Heat oil in a large skillet over medium-high. Add chicken in a single layer and sear 5–6 min, turning, until golden and cooked through (165°F / 74°C). Remove to a plate.
  3. Lower heat to medium; add garlic and cook 30 seconds until fragrant.
  4. Add honey, soy sauce, sriracha and vinegar; simmer 1 minute.
  5. Stir in the cornstarch slurry; cook 1–2 min until glossy and thickened.
  6. Return chicken to the pan and toss 1–2 min to coat.
  7. Top with green onions and sesame seeds; serve with lime wedges over rice.

Notes

Notes: Start with 1 tbsp sriracha and add more at the end. Double the sauce if you like it saucy over rice.