Soy-Free Sweet Chili Chicken
Indulge in the bold, tangy flavors of Soy-Free Sweet Chili Chicken, a quick and easy dinner recipe perfect for anyone avoiding soy-based ingredients. Tender, golden-brown chicken thighs are coated in a luscious homemade sweet chili sauce made with maple syrup, rice vinegar, garlic, ginger, and a touch of red chili flakes for just the right amount of heat. The dish comes together in under 35 minutes, making it an ideal choice for busy weeknights. Serve this savory-sweet masterpiece with steamed rice or fresh vegetables for a satisfying, allergen-friendly meal. Garnished with fresh green onions, this recipe is as vibrant as it is flavorful!
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Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Cornstarch
- 2 tablespoons Olive oil
- 0.25 cups Maple syrup
- 2 tablespoons Rice vinegar
- 2 tablespoons Water
- 2 cloves Garlic cloves, minced
- 1 teaspoons Fresh ginger, finely grated
- 1 teaspoons Red chili flakes
- 1 teaspoons Cornstarch (for sauce)
- 1 teaspoons Water (for slurry)
- 2 tablespoons Green onions, chopped (optional for garnish)
Directions
Step 1
Pat the chicken thighs dry with a paper towel, then season both sides with salt and black pepper.
Step 2
Dredge the chicken thighs in the cornstarch, ensuring an even coating.
Step 3
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken thighs and cook for about 5-6 minutes on each side or until golden brown and fully cooked (internal temperature should read 165°F). Remove the chicken from the skillet and set it aside.
Step 4
In a small bowl, whisk together the maple syrup, rice vinegar, water, minced garlic, grated ginger, and red chili flakes.
Step 5
Pour the sauce mixture into the same skillet used to cook the chicken. Bring it to a gentle simmer over medium heat.
Step 6
In a separate small bowl, make a slurry by mixing the cornstarch (for the sauce) and water (for the slurry) until smooth. Add the slurry to the sauce and stir constantly until the sauce thickens, about 1-2 minutes.
Step 7
Return the cooked chicken thighs to the skillet, spooning the sweet chili sauce over the top to coat the chicken evenly. Simmer for another 2-3 minutes to allow the flavors to meld.
Step 8
Remove from heat and garnish with chopped green onions, if desired. Serve immediately with rice or steamed vegetables.
Nutrition Facts
| Serving size | (604.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1410.2 |
| Total Fat 72.2g | 0% |
| Saturated Fat 16.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 500mg | 0% |
| Sodium 1544.5mg | 0% |
| Total Carbohydrate 81.8g | 0% |
| Dietary Fiber 1.5g | 0% |
| Total Sugars 53.4g | |
| Protein 104.9g | 0% |
| Vitamin D 28IU | 0% |
| Calcium 79.7mg | 0% |
| Iron 4.6mg | 0% |
| Potassium 1044.1mg | 0% |
Source of Calories