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f there’s one thing I love, it’s a dish that delivers on both ends of the flavor spectrum—sweet and spicy, perfectly balanced. My sweet and spicy chicken does exactly that, creating an irresistible harmony of heat, sweetness, and umami goodness that will have you licking your plate clean.
This dish is all about contrast. The tender chicken breast is bathed in a glossy, caramelized sauce that’s rich with the warmth of garlic and ginger, the deep sweetness of honey, and the tangy punch of apple cider vinegar. The heat creeps in subtly thanks to the fresh chili, leaving just the right amount of warmth on your tongue. It’s bold, it’s addictive, and it’s the kind of meal that keeps you coming back for more.
The Sauce That Steals the Show
I have to be honest—this sweet and spicey chicken sauce is the real star here. It clings to every bite of chicken, delivering a burst of flavor in each mouthful. The balance between sweet and spicy is absolute perfection, creating an experience that feels indulgent yet light enough to enjoy on a weeknight. The apple cider vinegar adds a sharp contrast to the honey’s natural sweetness, while fresh garlic and ginger bring an earthy warmth that rounds everything out beautifully.
The heat level is entirely up to you. I like a slow burn, something that builds without overpowering, but if you’re a spice lover, you can turn it up by adding extra chili flakes or even a splash of hot sauce.
The Perfect Pairing for the Sweet and Spicey Chicken Dish
When I made this sweet and spicy chicken, I knew it needed the right sides to complement its bold flavors. Enter buttery, coriander-infused basmati rice and a crisp, refreshing cucumber salad drizzled with sesame oil.
Let’s talk about that rice. Basmati is already a winner in my book, with its delicate, fluffy texture and nutty aroma, but when you infuse it with butter and fresh coriander, it transforms into something next-level delicious. Each bite is silky, fragrant, and the perfect base for soaking up every last drop of that luscious sauce.
Then comes the cucumber salad—simple but essential. After all that rich, sticky sauce, you need something light and cooling to refresh your palate. Thinly sliced cucumbers, a drizzle of nutty sesame oil, and a sprinkle of sesame seeds create a salad that’s crunchy, slightly tangy, and the ultimate contrast to the boldness of the chicken.
Make It Your Own
One of the things I love most about this sweet and spicey chicken dish is how versatile it is. You can serve it with anything that complements its flavors. Want to swap out the rice? Try coconut rice or even quinoa for something different. Not a fan of cucumbers? A light Asian slaw or a quick-pickled carrot salad would work beautifully, adding that same refreshing crunch.
This sweet and spicy chicken is the kind of meal that feels special without requiring hours in the kitchen. It’s easy, it’s packed with flavor, and it’s guaranteed to become one of your new favorites. Trust me when I say, once you taste this sauce, you’ll want to put it on everything!
K’ love you bye!
Sweet & Spicy Chicken
Ingredients
Sweet & Spicy Chicken
- 4 tbsp olive oil or ghee
- 2 large chicken breasts halved lengthwise
- Salt and pepper to taste
- ½ cup flour or cornstarch
- 3 large garlic cloves finely diced
- 1 tbsp fresh ginger finely diced
- 1-2 tsp fresh birds eye chili or per personal preference, finely sliced
- ½ cup honey
- 2 tbsp soy sauce
- 2 ½ tbsp apple cider vinegar or rice vinegar
- ⅓ cup water
Basmati Rice
- 1 ½ cups basmati rice rinsed and drained
- 3 cups warm water
- 3 tbsp butter
- 1 ½ tsp salt
- ⅓ cup Handful of fresh coriander washed and chopped
Cucumber Salad
- 2 ½ cups cucumber bite size pieces
- ⅓ cup red onion diced
- 1 large avocado cubed
- 1 wheel feta cheese
- 1 tsp black sesame seeds
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- ¼ tsp salt
Instructions
Sweet & Spicy Chicken
- Recommendation: First start preparing the rice, then the chicken and lastly, the cucumber salad. This'll ensure all the elements are ready around the same time.
- Cut the chicken breast in half, lengthwise. Season with salt and pepper, then lightly coat in flour or cornstarch (for a GF option).
- Bring a large frying pan to a medium-high heat, add 3 tbsp olive oil and add the chicken breasts. Pan fry on each side until golden brown. Remove from the pan and set aside. Note: Only flip the chicken once the first side has browned. This'll help develop colour without overcooking the chicken.
- In the same pan, add the remaining olive oil, garlic, ginger, and chili. Sauté for 30 seconds. Followed by the honey, soy sauce, vinegar and water. Reduce the heat to medium and allow to simmer until slightly thickened, about 3-5 minutes. Note: the sauce thicken very quickly so keep an eye on it.
Basmati Rice
- In a medium saucepan, add the rice and rinse until the water runs clear. Add the warm water and bring to a boil.
- Cook, uncovered, on a medium-high heat until all the water has evaporated. Remove from the heat and cover. Allow to steam for 10 minutes or until the other elements are ready.
- 5 minutes prior to serving, add the butter, 1/4 cup freshly chopped coriander and salt. Gently combine and serve.
Cucumber Salad
- Cut the cucumber into bite size pieces, followed by the diced avocado, and red onion.
- Add to a medium sized bowl. Followed by large chunks of feta, sesame seeds, sesame oil, vinegar, and salt. Mix until combined. Serve immediately.
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