Chili Chicken Breast Recipe

close view of chicken breasts in pan with sauce

5 from 7 votes

This sweet and spicy, Asian-style Chili Chicken Breast recipe makes the juiciest, tender chicken that is so appetizing for a quick meal at home. An easy recipe you can serve on top of rice or noodles, vegetables, or cauliflower rice!

Prep Time10

Cook Time15

Marinate1

Total Time1 25

Course: Main Course

Cuisine: Asian

Diet: Low Fat

Skill Level: Beginner

Servings: servings

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 ½ cup soy sauce, with ¼ cup honey, 2 teaspoons sesame oil, 1 teaspoon garlic powder, ½ teaspoon chili flakes, and ½ teaspoon ginger. In a small bowl, combine the 1 tablespoon cornstarch with 3 tablespoons water until smooth.
Place the 2 pounds chicken breasts in a Ziploc bag and add 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 2 teaspoons olive oil in 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

Don't have time to marinate? That's fine, skip it, and this dish will be ready in under 30 minutes.
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