Dairy-Free Sweet Chili Chicken
Savor the irresistible flavors of Dairy-Free Sweet Chili Chicken, a bold and vibrant dish that’s perfect for weeknight dinners or special occasions. This recipe features tender, golden-browned boneless chicken thighs bathed in a sweet and tangy sauce made with dairy-free sweet chili sauce, tamari, and a hint of freshly grated ginger and garlic. A splash of zesty lime juice adds brightness, while sesame oil infuses the dish with a rich, nutty aroma. Cooked in just one skillet in under 30 minutes, this easy recipe delivers big on flavor with minimal cleanup. Garnished with sliced green onions, sesame seeds, and optional chili flakes for a touch of heat, this gluten-free and dairy-free chicken pairs beautifully with steamed rice, quinoa, or roasted vegetables, making it a versatile and satisfying meal your whole family will love.
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Ingredients
- 1 lb chicken thighs (boneless, skinless)
- 0.5 cup sweet chili sauce (dairy-free)
- 2 tbsp tamari (gluten-free soy sauce alternative)
- 1 tbsp sesame oil
- 3 cloves garlic cloves (minced)
- 1 tsp ginger (grated)
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp olive oil
- 2 stalks green onions (sliced, for garnish)
- 1 tsp sesame seeds (for garnish)
- 0.5 tsp red chili flakes (optional, for heat)
- 0.5 tsp salt
- 0.25 tsp black pepper
Directions
Step 1
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Step 2
In a small bowl, whisk together the sweet chili sauce, tamari, sesame oil, garlic, ginger, and lime juice. Set aside.
Step 3
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Step 4
Add the chicken thighs to the skillet and cook for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
Step 5
Reduce the heat to medium, then pour the prepared sweet chili sauce mixture into the skillet.
Step 6
Let the sauce simmer for 1-2 minutes, stirring occasionally, until it slightly thickens.
Step 7
Return the chicken thighs to the skillet, ensuring they are coated with the sauce. Cover the skillet and let the chicken cook for another 10-12 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Step 8
Turn off the heat and let the chicken rest in the skillet for 2-3 minutes to absorb the flavors.
Step 9
Transfer the chicken to a serving plate. Garnish with sliced green onions, sesame seeds, and a sprinkle of red chili flakes if desired.
Step 10
Serve hot with steamed rice, quinoa, or roasted vegetables.
Nutrition Facts
| Serving size | (722.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1691.4 |
| Total Fat 93.5g | 0% |
| Saturated Fat 20.2g | 0% |
| Polyunsaturated Fat 8.5g | |
| Cholesterol 494.4mg | 0% |
| Sodium 4624.7mg | 0% |
| Total Carbohydrate 82.5g | 0% |
| Dietary Fiber 1.9g | 0% |
| Total Sugars 60.6g | |
| Protein 123.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 116.1mg | 0% |
| Iron 6.2mg | 0% |
| Potassium 1414.0mg | 0% |
Source of Calories