Description
A delicious recipe forSweet Chili Chicken Tenderloins coated in a flavorful sauce.
Ingredients
Scale
- 1 pound chicken tenderloins (cubed)
- 1/4 cup cornstarch
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 Tablespoons oil (avocado, light olive oil, etc.)
- 1/2 cup sweet chili sauce
- 1/4 cup low sodium soy sauce
- 2 Tablespoons seasoned rice vinegar
- 1 teaspoon red pepper flakes (optional)
- 4 garlic cloves, minced
- 2 teaspoons fresh ginger, grated
- 2 teaspoons paprika
- 2 Tablespoons honey
- 2 Tablespoons sliced green onions
- 1 Tablespoon sesame seeds
Instructions
- To a bowl or ziploc bag, add chicken tenderloins, cornstarch, paprika, black pepper, garlic powder and onion powder. Make sure the chicken is fully coated. Set aside.
- Over medium heat, add oil. After a few minutes, when the oil is hot, add the seasoned chicken. Cook for 5-7 minutes or until the juices run clear. Flip the chicken over halfway through to get both sides golden brown.
- You can add additional oil if the chicken starts to stick. If using a nonstick pan, you may not need additional oil, but if using a stainless steel pan, you may need more oil.
- To the skillet, add sweet chili sauce, low sodium soy sauce, seasoned rice vinegar, red pepper flakes, minced garlic, grated ginger, paprika, and honey. Stir for 2-3 minutes or until the sauce is thicker. Chicken will have an internal temperature of 165F degrees when ready.
- Top with sliced green onions and sesame seeds.
Notes
- This dish can be served with rice or noodles.
- Make sure to adjust the red pepper flakes based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg