Whole30 Sweet Chili Chicken

Bursting with bold flavors and wholesome ingredients, this Whole30 Sweet Chili Chicken is the perfect balance of sweet, savory, and spicy. Tender, golden-brown boneless chicken thighs are coated in a luscious homemade chili sauce made with coconut aminos, date paste, and a touch of crushed red pepper flakes, creating a perfectly Whole30-compliant alternative to traditional sweet chili dishes. The sauce thickens naturally with tapioca starch, ensuring a glossy finish that clings to every bite. Garnished with fresh green onions and optional sesame seeds, this dish pairs beautifully with cauliflower rice or steamed vegetables for a complete, Paleo-friendly meal. Ready in just 35 minutes, this recipe will become your go-to for an effortless, flavor-packed dinner that doesn’t break Whole30 rules!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1.5 pounds chicken thighs (boneless, skinless)
• 0.25 cups coconut aminos
• 2 tablespoons rice vinegar
• 1 teaspoons tapioca starch
• 1 tablespoons water
• 3 cloves garlic (minced)
• 1 teaspoons ginger (grated or minced)
• 0.5 teaspoons crushed red pepper flakes
• 1.5 tablespoons date paste
• 2 tablespoons coconut oil
• 2 green onions (sliced for garnish)
• 1 teaspoons sesame seeds (optional for garnish)

Directions

Step 1

In a small bowl, whisk together the coconut aminos, rice vinegar, and date paste until the date paste is fully dissolved. Set aside.

Step 2

In a separate small bowl, mix the tapioca starch and water to create a slurry. Set aside.

Step 3

Heat a large skillet over medium heat and add the coconut oil.

Step 4

Once the coconut oil is heated, add the chicken thighs to the skillet. Cook for 5-6 minutes on one side, then flip and cook for another 5-6 minutes on the other side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside on a plate.

Step 5

In the same skillet, reduce the heat to medium-low and add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn them.

Step 6

Pour the coconut amino mixture into the skillet and stir. Add the crushed red pepper flakes and bring the sauce to a gentle simmer.

Step 7

Slowly stir in the tapioca slurry, mixing constantly to thicken the sauce. Let it cook for 1-2 minutes, or until the sauce reaches your desired consistency.

Step 8

Return the cooked chicken thighs to the skillet, coating each piece evenly with the sweet chili sauce. Let the chicken simmer in the sauce for 3-5 minutes to absorb the flavors.

Step 9

Remove the skillet from heat and garnish the sweet chili chicken with sliced green onions and sesame seeds (if using).

Step 10

Serve hot and enjoy! Pair with cauliflower rice or steamed vegetables for a complete Whole30-compliant meal.

Nutrition Facts

Serving size	(880.4g)

Amount per serving	% Daily Value*
Calories	1844.8

Total Fat 104.2g	0%
Saturated Fat 43.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 741.6mg	0%
Sodium 1630.0mg	0%
Total Carbohydrate 36.8g	0%
Dietary Fiber 3.2g	0%
Total Sugars 26.3g
Protein 179.2g	0%

Vitamin D 0IU	0%
Calcium 144.0mg	0%
Iron 7.5mg	0%
Potassium 1869.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.0%

Protein: 39.8%

Carbs: 8.2%