If you’re anything like me, you love having a reliable chicken recipe that feels a bit special without needing much fuss. This sweet-and-spicy chili chicken is one of my weeknight go-tos. It’s tender, coated in a glossy, savory sauce with just the right kick of heat.

I’ve made it so many times I can do it on autopilot, and it’s always a crowd-pleaser at our table. Whether it’s just me and my partner or the whole family, it’s one of those dishes that makes everyone happy.

I usually serve it over steamed jasmine rice for that classic takeout feel, but I’ve also done cauliflower rice when I want to lighten things up. And don’t even get me started on how good the leftovers are for lunch the next day.

Why This Recipe is Always in My Rotation

One reason I lean on this recipe so much is how quick and adaptable it is.

You can use chicken breasts or thighs depending on what you have on hand. The marinade is just a handful of pantry staples whisked together, but it hits all the right notes: sweet, salty, garlicky, gingery, and that subtle sesame richness that makes it taste like you picked it up from your favorite restaurant.

Plus, the whole thing cooks in about 15 minutes once you’re ready to go. I often marinate the chicken in the morning before work, so by dinnertime, it’s ready to hit the pan.

What You’ll Need for This Dish

Here’s what I keep stocked to make sure I can whip this up any time:

Chicken Breasts
I like using boneless, skinless breasts since they’re easy to slice and cook fast. But chicken thighs are great if you want juicier, richer flavor. Just cook them a little longer.

Soy Sauce
My baseline for salty umami. If someone at the table is gluten-free, I swap in Tamari or coconut aminos without missing a beat.

Honey
Balances the soy and heat with a mellow sweetness. I’ve used maple syrup when I ran out of honey and it worked fine.

Sesame Oil
One of those ingredients that’s small but mighty. A splash adds that signature nutty depth.

Garlic and Ginger
Fresh is best for both. I grate them so they melt right into the sauce, giving you bold, aromatic flavor without any raw chunks.

Crushed Chili
I usually use red pepper flakes, but sometimes I’ll finely chop fresh chili if I want it extra spicy.

Cornstarch
This is what thickens the sauce into that glossy, clingy finish you want on your chicken. Arrowroot or tapioca starch both work if you’re out.

Vegetable Oil
Any neutral oil for searing will do. I often just use canola or sunflower oil.

How I Make It in My Own Kitchen

I’ve made this so many times that I know exactly how to make it work for my schedule and my taste. Here’s how I do it:

Marinate the Chicken
I whisk up the soy sauce, honey, sesame oil, garlic, ginger, and chili in a bowl. Then I scoop out about a third of it into a zip-top bag with the chicken. I’ll give it a little massage to coat, then stick it in the fridge. Sometimes that’s for an hour, other times I’ll let it sit all day.

If you’re really in a rush? Even 20 minutes is better than nothing.

Make the Slurry
When I’m ready to cook, I whisk the cornstarch with a bit of water and then stir it into the rest of the marinade. This will turn into that thick, velvety sauce on the stove.

Cook the Chicken
I heat a little oil in a big skillet and sear the marinated chicken until golden on both sides. I aim for five or six minutes per side for breasts, a bit longer for thighs.

I always check that the inside isn’t pink and that it hits 165 degrees so it’s safe but still juicy. Once cooked, I take the chicken out and let it rest for a moment.

Simmer the Sauce
Next, I pour the leftover marinade (with the cornstarch slurry) into the pan. I love this step because it picks up all the browned bits from the chicken, giving the sauce even more flavor. I keep the heat low and stir until it thickens nicely.

Bring It All Together
Finally, I put the chicken back in the pan and spoon the sauce over the top. Sometimes I’ll let it simmer together for a minute or two so it’s really coated.

My Best Tips and Tricks

Don’t Rush the Marinade
I know life is busy, but letting the chicken sit in that marinade even for a bit makes all the difference. It helps the flavors soak in and keeps it juicy.

Watch the Heat
Medium heat is your friend here. Too high and the honey burns; too low and you won’t get that good sear.

Fresh Ingredients Matter
Garlic and ginger from a jar can work in a pinch, but fresh really shines. I keep knobs of ginger in the freezer and grate it straight from there.

Easy Swaps
If I’m out of honey, maple syrup or even brown sugar works. No cornstarch? Arrowroot or tapioca starch will thicken just fine.

Make It Your Own
Dial the chili up or down depending on who’s eating. I’ve made mild versions for kids and spicier ones for adults.

Serving Ideas from My Table

This is one of those dishes that goes with almost anything.

• Steamed jasmine rice or basmati for that classic pairing.
• Cauliflower rice for a low-carb version—I often toss it with lime and cilantro for brightness.
• Rice noodles or soba for an easy stir-fry vibe.
• Air-fried or roasted veggies. Broccoli, green beans, or snap peas work especially well.

I even slice up leftovers cold for wraps or salads the next day. It’s versatile enough to work however you want it.

Storing Leftovers

If there’s any left, I keep it in an airtight container in the fridge for up to three days. The sauce thickens a bit more as it cools, and I find the flavor deepens too.

When reheating, I add a splash of water or broth so the sauce loosens up again. It microwaves well but is even better gently warmed in a skillet.

Common Questions I Get

Can I marinate overnight?
Yes! The longer the better. Overnight is perfect if you want to plan ahead.

What if I don’t have cornstarch?
Arrowroot or tapioca starch both do the job.

Can I skip marinating?
You can, but it won’t be as flavorful. Even a short marinade helps.

What can I use instead of chicken?
Tofu works great here. I press it to get rid of extra water, cube it, and marinate it the same way. Then I pan-fry until crisp before tossing in the sauce.

A Few Final Thoughts

This is the kind of recipe I rely on when I want something comforting and flavorful but don’t want to spend forever cooking. It’s as good for meal prep as it is for an impromptu dinner with friends.

If you’re like me, you’ll keep these ingredients stocked so you can make it any time the craving strikes. It’s one of those meals that reminds me you don’t need anything fancy to eat really well at home.

Try other Chicken Breast recipes:

• Ruth’s Chris Stuffed Chicken Breast
• Buffalo Chicken Breasts
• Baked Chicken Breasts and Vegetables