Best Sweet Chilli Chicken Recipes

SWEET CHILLI CHICKEN

Steps:

• To make the glaze, preheat the grill to high. Mix together the chilli sauce, honey and oil in a large bowl. Using a sharp knife make 3-4 slits across the skin side of each chicken breast. Season with salt and pepper then lift the skin on each breast and tuck under the crushed garlic. Now dip the underside of each chicken breast in the glaze until evenly coated. Reserve the rest of the glaze for later.
• To cook the chicken, put the chicken on the grill pan, glazed side up, and grill for 8 minutes until golden and sticky. Turn the chicken breasts over, brush with the remaining glaze, then cook for another 6-8 minutes until the chicken is firm and cooked through. Serve straight away with wedges of lime for squeezing over, if liked.

THAI CHICKEN CAKES WITH SWEET CHILLI SAUCE

Steps:

• Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.
• Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 mins, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.

SWEET CHILLI AND CHICKEN SAUCE FOR PASTA

Steps:

• Heat the oil in a pan over medium heat, add the onion and garlic and cook until softened.
• Add the chicken and cook until the chicken has all turned white, add the capsicums and cook a couple of minutes more, stirring.
• Add all the remaining ingredients except the parsley, then cook about 5 minutes more, until thickened a little.
• Serve over your favourite pasta (or rice) sprinkled with the parsley.

THAI CHICKEN CAKES WITH SWEET CHILLI SAUCE

Steps:

• Place the chicken, garlic, ginger, onion and coriander in a food processor with the chilli and season to taste. Blitz for 15-20 seconds.
• Shape the chicken mixture into small cakes
• Heat the olive oil in a frying pan over a moderate heat and fry the chicken cakes until golden.
• Serve immediately, with sweet chilli sauce and sliced spring onion.

SWEET SESAME CHILLI CHICKEN

Steps:

• Heat the oil in a wok or large saucepan. Add the onion and stir-fry for 5 mins until turning golden. Add the garlic, ginger, chicken, pak choi and sesame seeds, and stir-fry for 5 mins or until the chicken is cooked.
• Mix the cornflour with the soy sauce, chilli sauce and lemon juice. Add to the pan and stir-fry for 1 min. Serve straight away with extra soy sauce and egg noodles or rice, if you like.

CHICKEN, SWEET CHILLI AND AVOCADO PASTA SALAD

Steps:

• Combine pasta with chicken, avocado, and roasted red capsicum in a large bowl.
• Combine sour cream, mayonnaise and sweet chilli sauce and toss gently until all ingredients are well coated. Serve.

CHICKEN NUGGETS IN SWEET CHILLI SAUCE

Steps:

• Place the chicken in a bowl and sprinkle the soy sauce over it. Cover and refrigerate for 1 hour. Sift together the flour and cornstarch into a bowl. Whisk in the egg and water until smooth. Let the batter stand for 10 minutes. Pour oil to a depth of 50mm into a deep fryer or wok and heat to 180 degrees C over medium heat. Working in batches, dip the chicken in the batter and gently shake off the excess. Deep-fry the chicken, a few pieces at a time, until light golden and cooked through, 4-5 minutes. Reduce the heat if the chicken browns too quickly. With a slotted spoon, remove the chicken to drain on paper towels. Cool to warm or to room temperature.

APRICOT AND SWEET CHILLI CHICKEN HOT POT

Steps:

• Heat oil in a large saucepan and cook chicken until browned.
• Add chicken stock, apricots and vegetables and bring to the boil.
• Reduce heat to medium and simmer, uncovered, for 15 minutes.
• Combine sweet chilli sauce and cornflour with 2 tablespoons of water, in a small jug, and then stir into chicken mixture.
• Bring to the boil, stirring constantly, and cook until sauce has slightly thickened.
• Serve with steamed rice or mashed potatoes.

CHICKEN AND PRAWN SALAD WITH SWEET CHILLI DRESSING AND LEMON AIOLI

Steps:

• Combine the crushed garlic, mustard, egg YOLKS, vinegar and the lemon juice together.
• Mix well (I find a handheld blender just great for this!).
• Slowly add the olive oil in a steady stream as you continue to stir or blend.
• Season with salt and thin with a little hot water- if the consistency is too thick.
• NOTE: the consistency should to be like that of cream.
• Fry, barbecue or grill the chicken.
• Slice the chicken breasts (or chicken thigh fillets) thinly.
• Mix through the salad leaves with the prawns, asparagus, shredded snowpeas, chopped spring onions, parsley and halved cherry tomatoes.
• Dress with some Sweet Chilli Dressing.
• Divide evenly between 4 bowls.
• Drizzle over the top with the Lemon Aioli and serve.

GRILLED SWEET CHILLI CHICKEN

Steps:

• You will need flat metal skewers or if using wooden skewers, then soak them in water for atleast 20 minutes to stop them from burning.
• Cut each breast leangthwise into 3 strips.
• Combine chilli, garlic, ginger, honey, soy sauce and lime juice in a bowl and reserve 4 tbsp of this mixture in another bowl.
• Add chicken to remaining mixture and toss to coat evenly.
• Cover and refrigerate for 30 minutes (you can marinate for upto 2 hours in advance).
• Pre-heat the grill to medium-hot for indoor grilling, or for outdoor grilling over medium-hot coals.
• Thread 2-3 chicken strips onto each skewer.
• Grill the chicken pieces turning every 2 minutes and basting until cooked through, for about 10 minutes.
• Drizzle over the reserved sweet chilli mixture and sprinkle with chopped spring onion, chilli, mint and coriander leaves and serve hot.

SWEET CHILLI CHICKEN WITH UDON NOODLES

Steps:

• Place the noodles in a bowl of warm water for 1 to 2 minutes to loosen the noodles. Drain and set aside.
• Heat oil in a large fry pan over medium to high heat. Add Chicken, Stir-fry for 3 to 4 minutes.
• Add capsicum and fresh chillis and stir-fry for another 2 minutes.
• Blend in corn, coconut milk, sweet chilli sauce and lime juice. Reduce heat to low and cook for 3 minutes.
• Stir in noodles and coriander. Simmer gently until heated through.

CHICKEN, CORIANDER, AND SWEET CHILLI PATTIES

Steps:

• Mix patty ingredients together, shape into 8 patties and pan fry with a little cooking spray.
• Mix dressing ingredients together, adding water a little at a time, to taste.
• Serve patties over salad and/or cooked rice with dressing drizzled over everything.

SWEET CHILLI CHICKEN PASTA (GLUTEN FREE)

Steps:

• Prepare and dice the vegetables and put the pasta on to boil.
• Add the Diced onion to a pan on a medium heat and cook to soften.
• Add in the grated garlic and chilli and coat the onions before adding the chopped chicken breasts.
• Next add the diced courgettes, peppers, spring onion and the tomato halves to the pan and cook for a further 5 minutes.
• Drain the pasta.
• Add pasta to pan. Add Philadelphia cheese (optional) Add sweet chilli sauce.
• Serve piping hot and scatter over the basil leaves.