sweet chili chicken Archives

teriyaki sweet chili chicken with cucumber salad

July 30, 2024

Teriyaki Sweet Chili Chicken and Spicy Cucumber Salad – this recipe was so popular on my old website – first Fresh Hunger before changing its name to Lovoni Walker. Because of the recipe’s popularity, I had to add it here. The photography is a little old & perhaps I’ll update it later. Let’s look past […]

Teriyaki Sweet Chili Chicken & Spicy Cucumber Salad

Thin slices of pan-fried chicken tossed in a sweet-salty sauce with a little kick of heat served with a crunchy cucumber salad.

Prep Time15

Cook Time20

Total Time35

Servings:

3/4 cup all-purpose flour plain flour
1 tsp each sea salt & freshly ground pepper
24 oz (680g) skinless, boneless chicken breasts, thinly sliced at an angle to make small, filet looking pieces
neutral oil such as avocado or canola
3 Tbsp teriyaki sauce
2 Tbsp Thai sweet chili sauce
2 Tbsp rice vinegar
hot, steamed jasmine rice, to serve
black or yellow toasted sesame seeds, for garnish

spicy cucumber salad

2 Tbsp teriyaki sauce
2 Tbsp brown sugar
2 Tbsp rice vinegar
1 tsp toasted sesame seed oil
2 to 3 small red chilies, thinly sliced
6 mini cucumbers, thinly sliced
1/4 small red onion, thinly sliced
1 Tbsp sliced pickled ginger, optional

Preheat the oven to 'keep warm'. Place a wire rack on a baking sheet. Make the cucumber salad - see below and store in the fridge until ready to serve. It can be made an hour or two ahead of serving.
Combine flour, salt & pepper in a medium shallow dish. Toss the chicken pieces in flour until well coated, shaking to remove excess flour.
Lightly cover the bottom of a large frying pan with some oil. Cook the chicken in 2 to 3 batches on medium to medium-high heat until golden & crisp, about 4 to 5 minutes per side. Transfer to the wire rack & place in the oven to keep warm while you keep cooking the remaining chicken, adding a little more oil to the pan if needed. When the chicken is cooked, wipe the pan clean.
Combine the teriyaki sauce, chili sauce and vinegar in a small bowl. Stir the sauce and add the same frying pan. Bring to a simmer on medium. Simmer, uncovered, for a minute until the sauce is starting to thicken slightly. Add the chicken and stir or gently toss until coated in the sauce and glazed.

To make the cucumber salad:

Make the cucumber salad first: whisk the teriyaki, sugar vinegar, oil & chili together in a medium bowl. Add the cucumber & onion & ginger. Toss to combine.
To serve: spoon the chicken over steamed rice, top with the cucumber salad and sprinkle with sesame seeds enjoy.