Description

Hey friends, Beau here! This Tori Chili is a fast, flavor-packed weeknight hero. Tender chicken, a glossy sweet-and-spicy sauce, and optional soft scrambled eggs make it a complete, crave-worthy meal. Ready in about 20 minutes, it’s the perfect antidote to takeout cravings.

Ingredients

Scale

Chicken

500 g (1 lb) chicken breast, cut into bite-sized pieces (thighs also work)
Salt & pepper, to taste
3 tbsp cornstarch (or potato starch)
1 tbsp neutral oil (vegetable, canola, avocado)

Sweet & Spicy Sauce

4 tbsp ketchup
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
2 tbsp sugar (or honey/maple syrup)
2 tsp chili garlic sauce (adjust for heat)
1 tbsp water
1 tsp grated ginger
1 clove garlic, minced

Optional Garnish & Sides

Steamed rice (white, brown, or cauliflower rice)
Soft scrambled eggs
Sliced green onions
Toasted sesame seeds

Instructions

1. Prep the Chicken

Pat chicken pieces dry. Season with salt and pepper, then toss in cornstarch until evenly coated. Set aside.

2. Make the Sauce

In a bowl, whisk together ketchup, soy sauce, rice vinegar, sugar, chili garlic sauce, water, ginger, and garlic. Adjust sweetness or spice to taste.

3. Cook the Chicken

Heat oil in a skillet or wok over medium-high heat. Add chicken in a single layer (cook in batches if needed). Sear 5–7 minutes until golden brown and cooked through.

4. Finish with Sauce

Reduce heat to medium-low. Pour sauce over the chicken and stir constantly for 2–3 minutes until thickened and glossy.

5. Plate & Serve

Serve over a bed of rice.
Top with soft scrambled eggs if desired.
Garnish with green onions and sesame seeds.

Notes

Veggie Boost: Add bell peppers, onions, broccoli, or edamame after cooking chicken.
Sweet & Sour Twist: Substitute ketchup with pineapple juice and a splash of vinegar; add pineapple chunks.
Low-Carb Option: Serve over cauliflower rice.
Extra Umami: Stir 1 tsp miso paste into the sauce.
Kid-Friendly: Reduce chili garlic sauce to ½ tsp or omit.