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Welcome to the world of Sweet Chili Chicken Delight, a dish that brings together vibrant flavors and wholesome ingredients, making it an essential addition to any home cook's repertoire. This delightful recipe is not just about satisfying your hunger; it offers an explosion of tastes that can elevate your dining experience. Whether you're looking for a quick weeknight meal or a dish to impress your guests at a dinner party, Sweet Chili Chicken Delight checks all the boxes.

Sweet Chili Chicken

Elevate your dinner table with the irresistible Sweet Chili Chicken Delight, a dish bursting with vibrant flavors and wholesome ingredients! This easy-to-make recipe combines tender chicken thighs, fresh veggies, and a sweet chili sauce that balances heat and sweetness perfectly. Whether it's a weeknight meal or a dinner party hit, your guests will be impressed. Click through to discover how to create this culinary masterpiece and enjoy every flavorful bite!
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Ingredients
  

500g boneless chicken thighs, cut into bite-sized pieces

1/2 cup sweet chili sauce

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

2 cloves garlic, minced

1 inch ginger, grated

1 red bell pepper, sliced

1 cup broccoli florets

1 tablespoon cornstarch mixed with 2 tablespoons water

2 tablespoons fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Cooked jasmine rice (for serving)

Instructions
 

In a large bowl, combine the chicken pieces with sweet chili sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Mix well to coat the chicken thoroughly. Let it marinate for 30 minutes for maximum flavor.

    While the chicken is marinating, prepare the vegetables. Slice the red bell pepper and chop the broccoli into florets.

      Heat a non-stick skillet or wok over medium-high heat. Once hot, add the marinated chicken and cook for about 5-7 minutes or until the chicken is golden brown and cooked through, stirring occasionally.

        Add the sliced red bell pepper and broccoli florets to the skillet. Stir-fry alongside the chicken for an additional 3-4 minutes until the veggies are vibrant and slightly tender.

          Pour in the cornstarch mixture and stir well to combine. Cook for another 1-2 minutes until the sauce thickens and coats the chicken and vegetables.

            Season with salt and pepper to taste, adjusting as necessary.

              Remove from heat, garnish with chopped cilantro, and serve hot over cooked jasmine rice.

                Prep Time: 30 minutes | Total Time: 45 minutes | Servings: 4