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A tempting close-up showcases a flavorful Spicy Chicken Fillet In Sauce, perfect as a featured image for a food blog or recipe.

Spicy Chicken Fillet in Amazing Sauce

This recipe delivers a perfectly seared and juicy chicken fillet coated in a savory, spicy, and slightly sweet sauce. The key is balancing the flavors with acids, sugars, and umami, and carefully calibrating the chili heat for a truly exceptional dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: Asian-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts, about 6 oz each
  • 1 tbsp olive oil for chicken
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • Salt to taste
  • 1 tbsp olive oil for sauce
  • 2 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1/4 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sriracha adjust to taste
  • 1 tsp cornstarch
  • 1 tbsp cold water
  • 1 green onion, sliced for garnish
  • Sesame seeds for garnish

Equipment

  • large skillet
  • small bowl
  • whisk
  • Measuring spoons
  • Measuring cups
  • paper towels
  • knife
  • cutting board
  • spatula

Method
 

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with paprika, garlic powder, salt, and pepper.
  2. Sear the Chicken: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts. Sear for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside.
  3. Make the Sauce: In the same skillet, heat 1 tbsp of olive oil over medium heat. Add the minced garlic and red bell pepper and cook for 2-3 minutes, or until softened.
  4. Combine the Sauce Ingredients: Pour in the chicken broth, soy sauce, honey, rice vinegar, and sriracha. Bring to a simmer.
  5. Thicken the Sauce: In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering sauce and stir constantly until the sauce thickens, about 1-2 minutes.
  6. Add the Chicken: Return the chicken breasts to the skillet and coat them in the sauce. Let them simmer in the sauce for a few minutes to absorb the flavors.
  7. Serve: Slice the chicken breasts and arrange them on a plate. Spoon the sauce over the chicken and garnish with sliced green onions and sesame seeds. Serve immediately.

Notes

For a spicier dish, add more sriracha or a pinch of red pepper flakes. You can also use chicken thighs instead of breasts for a more succulent result. Serve with rice, noodles, or a salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.