Baked Sweet Chili Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish, Chicken
Serves: 4 servings
Ingredients
  • 2 lbs boneless, skinless chicken thighs
  • 1 Tbsp cold water
  • 1 Tbsp cornstarch
  • 3 green onions, sliced
  • Hot, cooked rice (optional)
  • Marinade:
  • 1 tsp powdered ginger
  • 2 tsp minced garlic (2 cloves)
  • 2 tsp Chinese five-spice powder
  • ⅓ cup low sodium soy sauce
  • ⅓ cup sweet chili sauce
  • 3 Tbsp tomato paste
  • Zest and juice of one orange
  • 1 tsp sesame oil
Instructions
  1. In a medium bowl, stir together all marinade ingredients until well combined. Pour into a large ziploc bag. Cut 2-3 slits into each chicken thigh. Add chicken thighs to marinade and marinate for 8 hours or overnight.
  2. Preheat oven to 375 degrees. Spray a baking sheet with cooking spray and place chicken thighs on sheet, reserving marinade.
  3. Bake for 20-25 minutes or until internal temperature of thighs reaches 160 degrees F (71 degrees C). Slice thighs into strips and set aside.
  4. In a small bowl, whisk together the cornstarch and cold water until fully incorporated. In a medium saucepan over medium-high heat, bring the marinade to a rolling boil. Add the cornstarch mixture and stir constantly until sauce is thickened, about 1 minute. Add the chicken and toss to coat with sauce. Serve on a bed of rice and sprinkle with green onions.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/baked-sweet-chili-chicken/