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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!
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