Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
  • 3 tbsp cornstarch
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 0.75 cup sweet chili sauce
  • 1 tbsp rice vinegar
  • 1 tsp fresh lime juice
  • 1 tbsp low-sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated

Instructions:

  1. In a large bowl, toss the chicken pieces with the cornstarch, garlic powder, salt, and pepper until every piece is evenly coated.
  2. Heat the neutral oil in a 12-inch skillet over medium-high heat until it shimmers.
  3. Place chicken in the pan in a single layer. Cook for 5-6 minutes, turning occasionally, until the edges are golden and shattering.
  4. Push the chicken to the edges of the skillet to create a well. Add the minced garlic and grated ginger to the center, sautéing for 30 seconds until fragrant.
  5. Whisk together the sweet chili sauce, rice vinegar, lime juice, and soy sauce. Pour the mixture into the skillet.
  6. Stir constantly for 1-2 minutes until the sauce thickens into a glossy, sticky glaze that hugs the chicken.