In a medium bowl, toss the chicken pieces with olive oil, salt, and pepper. Ensure each piece is coated.
1.5 pounds boneless, skinless chicken breasts, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Heat a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 6-8 minutes. Make sure the internal temperature reaches 165°F (74°C).
1.5 pounds boneless, skinless chicken breasts
While the chicken is cooking, whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes (if using) in a small bowl.
1/2 cup sweet chili sauce, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, 1 clove garlic, 1/2 teaspoon ginger, 1/4 teaspoon red pepper flakes
Pour the sweet chili sauce over the cooked chicken. Stir well to coat all the chicken pieces. Bring the sauce to a simmer and let it cook for 2-3 minutes, or until the sauce slightly thickens and becomes glossy.
1/2 cup sweet chili sauce, 1.5 pounds boneless, skinless chicken breasts
Remove the chicken from the heat. Garnish with sesame seeds and chopped green onions, if desired. Serve hot over rice, quinoa, or your favorite grain. Enjoy!
Sesame seeds, Chopped green onions
