Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 green onions, sliced for garnish
- Sesame seeds for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, garlic powder, onion powder, salt, and pepper.
- In a separate bowl, toss chicken pieces with cornstarch until evenly coated.
- Add the cornstarch-coated chicken to the sauce mixture and stir until well combined.
- Pour the chicken mixture into the prepared baking dish and spread evenly.
- Bake for 20-25 minutes, or until chicken is cooked through and the sauce is bubbly and slightly browned.
- Garnish with sliced green onions and sesame seeds before serving. Serve hot with rice or your favorite side.
Notes
For a spicier kick, add more sriracha or a pinch of cayenne pepper. You can also substitute chicken thighs for chicken breasts. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. Serve with rice, quinoa, or your favorite roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg