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20-Minute Sweet Chili Chicken Skillet - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 pounds boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
  • 1 tablespoon cornstarch (for light coating and better sear)
  • 1 tablespoon neutral oil (canola, avocado, or vegetable)
  • 1 red bell pepper, sliced
  • 1 cup sugar snap peas or snow peas, trimmed
  • 3 green onions, sliced (whites and greens separated)
  • 2–3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional but recommended)
  • 1/2 cup sweet chili sauce
  • 1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar (or lime juice)
  • 1 teaspoon sesame oil (optional, for finish)
  • Red pepper flakes to taste (optional for extra heat)
  • Salt and black pepper to taste
  • Sesame seeds for garnish (optional)
  • Cooked rice or noodles for serving

Method
 

  1. Prep the chicken: Pat the chicken dry and season lightly with salt and pepper. Toss with the cornstarch until evenly coated. This helps the chicken brown and thickens the sauce later.
  2. Mix the sauce: In a small bowl, stir together the sweet chili sauce, soy sauce, and rice vinegar. Set it near the stove. If you like heat, add a pinch of red pepper flakes.
  3. Heat the pan: Place a large skillet over medium-high heat and add the oil. When it’s shimmering, it’s ready.
  4. Sear the chicken: Add the chicken in a single layer. Don’t crowd the pan. Cook 3–4 minutes without moving, then flip and cook 2–3 minutes more until mostly cooked through and golden.
  5. Add aromatics: Add the white parts of the green onions, garlic, and ginger. Cook 30–45 seconds, stirring, until fragrant. Keep it moving so the garlic doesn’t burn.
  6. Veg time: Add bell pepper and snap peas. Stir-fry 2–3 minutes until the veggies are crisp-tender and bright.
  7. Sauce it up: Pour in the sauce mixture. Toss everything to coat. Let it bubble for 1–2 minutes until glossy and slightly thickened. Stir in sesame oil if using.
  8. Finish and serve: Turn off the heat. Top with green onion tops and sesame seeds. Taste and adjust with a pinch of salt, extra vinegar, or more chili sauce as needed. Serve over rice or noodles.