Sweet and Spicy Asian Chili Chicken Breast

By Rena |

This sweet and spicy, Asian-style Chili Chicken Breast recipe makes the juiciest tender chicken that is so appetizing for a healthy meal at home. A sweet, chili soy sauce is simmered with chicken breasts, garlic, sesame oil, and chili flakes and is a deliciously easy recipe you can serve on top of rice or noodles, vegetables, or cauliflower rice!

close view of Asian chili chicken breasts in pan with sauce

Asian chicken breast recipes that are tender and cooked in minutes are perfect for easy dinners just for two or around a table for family dinners at home. This Asian chili chicken is made with a sweet chili marinade that is easy to prepare and contains sweet bold flavors that make the chicken so moist and flavorful.

Made on the stovetop with only one pan, flavors of sweet honey, and crushed chili flakes are mended into a sticky sweet and savory sauce that coats the boneless chicken breasts. This simple Asian chicken breast recipe is a skillet meal that is healthy and fit for all types of chicken so there are some options for substitutions as far as that goes.

You can easily prepare this easy hot and spicy chicken recipe in the Instant pot or in the oven. Honey garlic chicken is simmered all together to yield the best results for a simple meal at home that you can enjoy for leftovers, too.

pan with Asian chili chicken breasts in sauce

WHY THIS ASIAN CHICKEN BREAST DINNER RECIPE IS THE BEST

  • Easy: The easy spicy and sweet Asian-style marinade is so easy to mix together within minutes! Just place the chicken breasts in the bag and allow them to soak up all of the delicious flavors. Cooking the chicken is just as easy.
  • Healthy: This recipe is easily-gluten-free and a great option for whenever you want to stick to lean protein. The red chili and sweet sauce is made with real ingredients like honey, sesame oil, soy sauce, cornstarch, etc. You can easily swap out the soy sauce for a gluten-free aternative.
  • Easy to Customize: Instead of chicken breasts, you can use any type of chicken such as chicken quarters, thighs, drums, or even try this Asian sauce recipe with a whole chicken.
  • Serve with Favorite Foods: This recipe for Asian chicken is complimentary to all types of dishes including Sweet and Sour Stir-Fry, Easy Moraccan Vegetable Soup, Garlic Roasted Broccolini, fluffy rice or cauliflower rice, and so much more.

INGREDIENTS FOR THIS EASY ASIAN CHICKEN RECIPE

chicken breasts, oil, salt, pepper, soy sauce, sesame oil, red chili flakes, cornstarch, honey, green onions
  • Soy Sauce: Rich soy broth is used as a base for the spicy and sweet marinade and sauce. You can use coconut aminos or tamari in place of the soy sauce.
  • Honey: Sweet sticky honey is a natuarl sweetener for the marinade. Just the right amount of sweetness, the honey rounds everything out. I like to use local honey when possible. Other sweeteners may be used in place of the honey.
  • Sesame Oil: Light sesame oil provides a nutty aroma to the Asian chili chicken breast recipe. The sesame oil is an important ingredient for this chicken recipe!
  • Garlic: Simple garlic powder is used in the marinade to provide extra bold flavors and is an easy pantry item to always have on hand.
  • Crushed Chili Flakes: The crushed chili flakes are optional but highly recommended because they make everything just a little hot and sweet.
  • Ginger: Ground ginger is used to add fresh flavors and the classic aromas Asian-inspired dishes have.
  • Cornstarch and Water: The mixture of cornstarch and water creates a slurry that is great for thickening all types of foods including soups, sauces, desserts, etc.
  • Olive Oil: Extra virgin olive oil is a fragrant oil that is full of flavor. I like to use any kind of olive oil that is organic and a little higher quality.
  • Boneless, Skinless Chicken Breasts: Chicken breasts are easy to cook and get super tender because they marinate in the yummy marinade. Different cutsof chicken can be used in place of the breasts!
  • Salt and Pepper: Kosher sea salt and pepper can be used as needed to make sure this Asian chili chicken breast is well-seasoned.
  • Garnish: You can garnish this Asian chicken with nutty sesame seeds and fresh green onions for extra brightness and flavor.
chicken breasts in pan with sauce

How to Make This Recipe

  • Make the marinade: In a small, whisk the soy sauce with the honey, sesame oil, garlic, crushed chili, and ginger until mixed. In a separate bowl, combine the cornstarch with three tablespoons of water to create a thick slurry to thicken the marinande and sauce.
  • Marinate chicken: Next, place the chicken breasts or other cut of chicken in a Ziplock bag ⅓ of the soy sauce mixture. Close the bag and massage the marinade into the chicken breasts. Refrigerate the chicken for at least an hour or overnight.
  • Cook the chicken: Pour the remainder of the soy sauce mixture into the cornstarch slurry and mix with a spoon. Next, heat the vegetable oil in a large skillet over medium heat. Add the marinated chicken and cook for five to six minutes on each side until lightly brown. The chicken should no longer be pink on the inside but not overcooked. Remove the chicken from the pan and set aside.
  • Simmer the sauce: Add the soy sauce mixture to the pan the chicken was in so it can absorb the cooked chicken flavors. Reduce the heat to low and simmer the sauce while stirring often–about two three minutes. The sauce should thicken after a few minutes, but if not, cook until it has thickened.
  • Add chicken to sauce: Finally, add the cooked chicken breasts back into the pan in with simmering sauce. With a spoon or basting brush, baste the chicken breasts with the sauce. The chicken breasts should be at least 165 degrees Fahenhreit internally.
  • Serve: Turn off the heat and serve the spicy Asian chili chicken with fresh green onions and sesame seeds if desired. Enjoy!
chicken breasts in bag with marinade
cooked chicken in pan

TIPS, NOTES, SUBSTITUTIONS

  • If you are using chicken thighs, then you may need to cook the chicken a longer. Just make sure the internal temperature reaches 165 degrees Fahrenheit.
  • You can use maple syrup or any other type of liquid sweetener in place of the honey.
  • For gluten-free Asian chili chicken, use coconut aminos or Tamari.
  • Arrowroot powder will work in place of cornstarch. Tapioca starch can also work.
  • Fresh ginger and garlic will add extra bold flavors.
  • Instant Pot Directions: Follow the directions as you would for the stovetop, but use the Sauté function on the IP. Add the chicken to the pressure cooker once hot. You will follow the exact cooking time and everything!
  • Bake this spicy and sweet Asian chicken breast in the oven at 450 degrees Fahrenheit for fifteen to eighteen minutes. The skin on the chicken will be crispy! Chicken thighs will take longer to cook. Make sure the internal temperature is 165 degrees Fahrenheit with a meat thermometer.
  • For a vegetarian version, use tofu instead of the chicken. Crispy tofu is delicious!
  • Store the leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven or microwave.
close view of Asian chili chicken breasts in pan with sweet and spicy sauce

Frequently Asked Questions

What is Asian chicken made of?

There are different ways to create Asian chicken, but the most common way is to marinate chicken breasts or thighs in a sweet, savory, and spicy marinade with soy sauce, sugar, or sweetener, sometimes hoisin sauce, sesame oil, ginger, and more.

What can I add to chicken breasts for flavor?

A lot of seasonings are great for adding extra flavor to the chicken. You can season the chicken with garlic or onion powder, paprika, salt, pepper, dried herbs, and more.

Can you marinate the chicken overnight?

Yes, you can! The great thing about this recipe is that you can prepare it in advance and let it marinate until you are ready to cook the chicken. Be sure to not allow the chicken to marinate for longer than 24 hours.

top view of four chicken breasts in sauce with green onions and sesame seeds

What goes good with sweet and spicy chicken?

This Asian chili chicken breast recipe is delicious with sautéed or cooked veggies. Serve this recipe with foods like broccoli and squash, different types of rice, rice noodles, zoodles, and more. Here are some ideas:

Air Fryer Zucchini Chips

Garlic Herbed Potatoes

Baked Candied Sweet Potatoes

Creamy Zucchini Noodle Broccoli Soup

Parmesan Roasted Broccoli and Cauliflower

top view of Asian chili chicken breasts in pan with sauce and sesame seeds

Other Healthy Recipes You Will Enjoy

top view of 3 chicken breasts with asian chili glaze in a yellow skillet

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close view of chicken breasts in pan with sauce

Sweet and Spicy Asian Chili Chicken Breast Recipe (Healthy!)

This sweet and spicy, Asian-style Chili Chicken Breast recipe makes the juiciest tender chicken that is so appetizing for a healthy meal at home. A sweet, chili soy sauce is simmered with chicken breasts, garlic, sesame oil, and chili flakes and is a deliciously easy recipe you can serve on top of rice or noodles, vegetables, or cauliflower rice!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian
Diet: Low Fat
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 258kcal
Author: Rena

Ingredients

  • ½ cup soy sauce low sodium
  • ¼ cup honey
  • 2 teaspoons sesame oil
  • 1 teaspoon garlic powder
  • ½ teaspoon chili flakes
  • ½ teaspoon ginger ground
  • 1 tablespoon cornstarch
  • 2 pounds chicken breasts boneless skinless
  • 3 tablespoons water
  • 2 teaspoons olive oil
  • sesame seeds optional for serving
  • green onions optional for serving

Instructions

  • In a small bowl whisk the soy sauce, with honey, sesame oil, garlic, crushed chili, and ginger. In a small bowl combine the cornstarch with 3 tbsp of water until smooth.
  • Place the chicken breast in a Ziploc bag and add in 1/3 of the soy sauce mixture. Mix through the bag to evenly coat. Allow the chicken to marinate in the fridge for 1 hour.
  • To the remaining ⅔ of the soy, mixture adds the cornstarch slurry and whisk until well to combine.
  • Heat the olive or vegetable oil to a large skillet over medium heat. Add the marinated chicken and cook for 5-6 minutes on each side, or until golden-brown on the outside and no longer pink on the inside. Set aside.
  • To the same pan add soy sauce mixture and reduce the heat to a low. Simmer the sauce, stirring continuously until thickened, about 1-2 minutes.
  • Return the chicken into the sauce and bast with the sauce. The internal temperature in the center of each chicken breast should read 165F.
  • Garnish with sesame seeds and green onions.

Notes

  • If you are using chicken thighs, then you may need to cook the chicken a longer. Just make sure the internal temperature reaches 165 degrees Fahrenheit.
  • You can use maple syrup or any other type of liquid sweetener in place of the honey.
  • For gluten-free Asian chili chicken, use coconut aminos or Tamari.
  • Arrowroot powder will work in place of cornstarch. Tapioca starch can also work.
  • Fresh ginger and garlic will add extra bold flavors.
  • Instant Pot Directions: Follow the directions as you would for the stovetop, but use the Sauté function on the IP. Add the chicken to the pressure cooker once hot. You will follow the exact cooking time and everything!
  • Bake this spicy and sweet Asian chicken breast in the oven at 450 degrees Fahrenheit for fifteen to eighteen minutes. The skin on the chicken will be crispy! Chicken thighs will take longer to cook. Make sure the internal temperature is 165 degrees Fahrenheit with a meat thermometer.
  • For a vegetarian version, use tofu instead of chicken. Crispy tofu is delicious!
  • Store the leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven or microwave.

Nutrition

Calories: 258kcal | Carbohydrates: 14g | Protein: 34g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1259mg | Potassium: 618mg | Fiber: 1g | Sugar: 12g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
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