Sticky Sweet Chilli Chicken is one of those meals that I always turn to when I want something quick, flavourful, and satisfying. The chicken is coated in a glossy, sticky glaze that’s both sweet and mildly spiced, making it perfect for a weeknight dinner without spending hours in the kitchen.

Why You’ll Love This Recipe

I love this recipe because it’s simple, fuss-free, and adaptable. It reminds me of my uni days when I would cook with friends, and it still feels like comfort food to me. The balance of sweetness from the chilli sauce and the savoury kick from soy, garlic, and ginger makes every bite irresistible. I also like that I can adjust the spice level depending on who I’m cooking for—milder for kids, spicier if I want extra heat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• chicken breasts, diced

• tomato ketchup

• garlic, finely chopped

• ginger, grated

• light soy sauce

• sweet chilli sauce

• sunflower oil

Directions

1. I start by dicing the chicken and placing it in a bowl with ketchup, garlic, ginger, soy sauce, and sweet chilli sauce. I like to let it sit in the fridge for 15–30 minutes to soak up the flavours.

2. Once marinated, I heat a frying pan over low–medium heat with sunflower oil.

3. I add the chicken and let it cook on one side for around 4–5 minutes before turning it.

4. After about 10 minutes, the chicken should be cooked through. I then turn up the heat for a final minute to help the glaze thicken.

5. I serve the chicken over sticky rice with some steamed broccoli or vegetables, and I often garnish with spring onions and sesame seeds for extra flavour and crunch.

Servings and timing

This recipe makes 2 servings. It takes about 5 minutes to prep, 15 minutes to cook, and an optional 30 minutes for marinating. In under an hour, I can have a delicious home-cooked meal on the table.

Variations

I sometimes use chicken thighs instead of breasts because they stay juicy, but both work well. If I want to make it vegetarian, I swap the chicken for Quorn pieces or firm tofu. For more spice, I add extra sweet chilli sauce or even some chopped fresh chilli. When cooking for kids, I like to replace some of the sweet chilli with ketchup to keep it milder.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 2 days. When reheating, I prefer using the microwave or gently warming it in a pan. The glaze can thicken up more after cooling, so I sometimes add a splash of water or extra sauce when reheating. I’ve also enjoyed this cold tossed into a salad for a lighter lunch.

FAQs

Can I use a different type of protein instead of chicken?

Yes, I sometimes swap chicken for tofu, prawns, or Quorn pieces. They all work well with the sticky glaze.

What rice goes best with this recipe?

I usually go for sticky rice, but jasmine or long grain rice also pair nicely with the flavours.

Can I make this ahead of time?

I like to marinate the chicken earlier in the day and then cook it just before eating. The actual cooking takes less than 15 minutes.

How spicy is this dish?

It’s quite mild as sweet chilli sauce is more sweet than hot. If I want it spicier, I just add extra chilli sauce or fresh chilli.

Can I freeze Sticky Sweet Chilli Chicken?

Yes, I can freeze it after cooking. I let it cool completely, store it in a freezer-safe container, and reheat thoroughly when ready to eat.

Conclusion

Sticky Sweet Chilli Chicken is one of my favourite quick midweek meals. It’s easy to prepare, full of flavour, and so versatile. I love that I can adjust the spice, swap the protein, or serve it with different sides depending on what I have at home. Every time I make it, I’m reminded why it’s such a reliable recipe for both busy nights and relaxed dinners alike.