
Carlsbad Cravings · by Jen★ 5.0 (3)
Asian Sweet Chili Sesame Chicken
NUTRITION · PER SERVING245M COOK
CAL 14%·PRO 53%
CARBS 22G31% OF CAL
1G FIBER0G ADDED0G INTRINSIC7G OTHER15G TOTAL SUGAR
FAT 9G28% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sweet and spicy chicken coated in a glossy sauce made with sriracha, sweet chili sauce, and hoisin. Served over rice, this Asian-inspired dish balances heat and sweetness.
mainstir frybowlchicken⏲️ slow cooker🥄 saucepandairy free
View the full recipe on Carlsbad Cravings →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 pounds chicken breasts ((thawed))
- 1 1/2 tablespoons cornstarch
- 1/4 cup water
- sriracha to taste ((optional))
- 2-4 tablespoons Asian sweet chili sauce ((I use Mae Ploy)*)
- 1/3 cup low sodium soy sauce
- 1/3 cup ketchup
- 1/3 cup packed brown sugar
- 2 tablespoons quality hoisin sauce ((like Lee Kum Kee or Kikkkoman)**)
- 2 tablespoons rice wine
- 1 tablespoon toasted sesame oil
- 1 1/2 teaspoons garlic powder (or 3-4 garlic cloves minced)
- 1/2 teaspoon onion powder
- 1/2 teaspoon ginger powder (or 2 teaspoons freshly grated ginger)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- toasted sesame seeds
- chopped green onions
- sriracha or Asian chili sauce to taste
At a glance
PER SERVING · TIME 245M
CAL 14%·PRO 53%
CARBS 22G31% OF CAL
1G FIBER0G ADDED0G INTRINSIC7G OTHER15G TOTAL SUGAR
FAT 9G28% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 4h
- Sodium
- 1332mg
- Total sugar
- 15g
- Added sugar
- ≥8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 525mg
- Calcium
- 45mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1332MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.
