Sweet Chilli Chicken

Last updated on: April 2, 2026

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If you love a good fakeaway but don’t love the calorie aftermath, this high-protein sweet chilli chicken is about to become a regular in your weekly rotation.

Tender chicken breast is lightly coated for that classic takeaway texture, then tossed in a glossy sweet chilli sauce packed with garlic, ginger, and crunchy peppers.

It’s quick, simple, and perfect for busy families who want something that feels indulgent but still fits their goals. The sauce clings beautifully to every bite, delivering that sweet-sticky hit you’d expect from a takeaway — just with far better macros.

Expect approximately 52g protein and 393 calories per serving, making it ideal for weight loss or hitting daily protein targets without eating dry chicken and sadness.

Why You’ll Love This High-Protein Recipe

• Packed with around 52g protein per serving to help keep you full for hours.
• Proper fakeaway vibes without the usual calorie overload.
• Ready in under 30 minutes, making it perfect for midweek dinners.
• Uses simple UK supermarket ingredients you can find anywhere.
• Great for meal prep, reheats brilliantly.
• Easy to adjust spice levels for kids or heat lovers

Key Ingredients

Chicken Breast. Lean, high in protein, and perfect for soaking up all that sweet chilli flavour while keeping calories sensible.

Sweet Chilli Sauce. The sticky hero of the dish. Sweet, slightly spicy, and responsible for that classic takeaway gloss.

Garlic & Ginger. The flavour power couple. Aromatic, punchy, and essential for depth.

Reduced Salt Soy Sauce. Brings savoury umami balance without pushing sodium through the roof.

Rice Vinegar. Adds brightness and prevents the sauce becoming overly sweet.

Cornflour. Gives the chicken its light coating and thickens the sauce into that glossy finish.

Peppers. Add crunch, colour, and a bit of nutritional credibility.

Spring Onions. Freshness and a bit of bite to finish the dish properly.

How to Make High-Protein Sweet Chilli Chicken

Combine the soy sauce, rice vinegar, sweet chilli sauce, and chicken stock in a bowl or jug. Give it a quick stir and set aside — this is where all that sticky fakeaway magic comes from.

Add the chopped chicken breast to a bowl with cornflour, garlic powder, and onion powder. Toss until evenly coated. This light coating helps create that classic takeaway-style texture and thickens the sauce later.

Heat 1 tsp coconut oil in a wok or large frying pan over medium-high heat. Add the chicken and cook for a few minutes until lightly golden on the outside. It doesn’t need to be fully cooked yet.

Remove the chicken and add the remaining coconut oil to the pan. Add the chopped peppers and spring onions, stir frying for a few minutes until slightly softened but still colourful and fresh.

Stir in the garlic and ginger purée and cook for around 30 seconds. This step makes the kitchen smell ridiculously good and builds the flavour base.

Return the chicken to the pan and pour in the sauce mixture. Cook on high heat for 7–10 minutes, stirring occasionally, until the sauce thickens and coats the chicken in a glossy finish.

Serving & storage

To Store

Store in an airtight container in the fridge for up to 3 days. The flavours actually improve overnight, which makes this ideal for meal prep.

To Reheat

Microwave for 2–3 minutes, stirring halfway through. Add a splash of water if the sauce thickens too much.

To Freeze

Freeze in airtight containers for up to 3 months. Defrost overnight in the fridge before reheating.

Serving suggestions

Serve with steamed rice, egg fried rice, noodles, or cauliflower rice for a lower carb option. Also works brilliantly with stir fry vegetables or tenderstem broccoli.

Variations & tips

• Add extra protein by stirring in edamame beans or serving with high-protein noodles.
• Swap chicken breast for turkey breast if you fancy a change.
• Add chopped red chilli or sriracha if you like things fiery.
• Don’t overcrowd the pan when browning the chicken — colour = flavour.
• Stir through extra spring onions at the end for freshness and crunch.
• A teaspoon of sesame oil at the end adds a takeaway-style finish.

FAQ

Can I use chicken thighs instead of chicken breast?

Yes, thighs work well and stay very juicy. The calories will be slightly higher, but still very reasonable.

Is sweet chilli chicken spicy?

Not particularly. It’s more sweet than spicy, making it very family-friendly. Add chilli flakes if you want more heat.

Can I make this even higher in protein?

Yes — serve with edamame, add extra chicken, or pair with high-protein noodles.

Can I make this gluten free?

Simply swap soy sauce for tamari and check your sweet chilli sauce is gluten free.

Sweet Chilli Chicken

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High-protein fakeaway sweet chilli chicken with simple ingredients and big flavour. Ideal for busy weeknights.

• Total Time: 30 mins
• Yield: 3 1x

Ingredients

Units MUS Scale 1x2x3x

• 2 tbsp reduced salt soy sauce
• 2 tbsp rice vinegar
• 50g sweet chilli sauce
• 350ml chicken stock
• 25g cornflour
• 1 tsp onion powder
• 1 tsp garlic powder
• 500g chicken breast, chopped
• 2 tsp coconut oil
• 1 red pepper, cut into chunks
• 1 green pepper, cut into chunks
• 4 spring onions, sliced
• 10g garlic, puree
• 10g ginger, puree
• Spring onions for garnish.

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Instructions

Mix up the magic sauce – Combine soy sauce, rice vinegar, sweet chilli sauce, and chicken stock in a jug. Give it a swirl and set aside.

Coat the chicken – Toss your chopped chicken in a mix of cornflour, garlic powder, and onion powder. Think of it as a crispy little jacket for your chicken.

Fry it up – Heat 1 tsp coconut oil in a wok and fry the chicken until it starts turning golden brown. It doesn’t need to be cooked through yet—just looking good. Remove and set aside.

Stir-fry the veggies – Add the second tsp of coconut oil and throw in the peppers and spring onions. Fry until the onions go slightly translucent.

Garlic & ginger time – Add the garlic and ginger purée and stir-fry for 30 seconds. Your kitchen now smells incredible.

Sauce + Chicken = Magic – Pour in the sweet chilli sauce mixture, throw the chicken back in, and keep the heat on high. Let it simmer for 7-10 minutes until the sauce thickens and the chicken is cooked through.

Scatter over some extra spring onions and serve with rice or noodles. Or just grab a fork and go straight in.

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dinner
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 1
• Calories: 393
• Fat: 9g
• Carbohydrates: 26g
• Protein: 52g

Recipe Video

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Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.