Sweet chilli lime chicken

A closer look

Why this combination works

Sweet chilli sauce makes a quick base, with lime juice bringing the balance back towards fresh and tangy. Soy sauce adds savoury depth and spring onions supply a gentle bite. Taste the bottled sauce first so you know how much heat to expect.

What you need for sweet chilli lime chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Sweet chilli sauce. Sweet chilli sauce provides sweetness, gentle heat and ready-made body. Brands differ in chilli strength, so taste the sauce before adding any extra heat or sugar.
• Water. Water gives the sauce enough liquid to simmer and combine without adding extra salt. Use the measured amount first, then add a small splash if the sauce reduces too far.
• Reduced-salt soy sauce. Soy sauce adds savoury depth and seasoning. Reduced-salt soy gives more room for the sauce to reduce without becoming overly salty; it is not the same as dark soy sauce.
• Lime juice. Lime juice cuts through richness and sweet or salty flavours with fresh acidity. Adding it as directed keeps the finished sauce bright; taste before adding extra.
• Garlic. Fresh garlic supplies a savoury aroma that spreads through the sauce. Chop or grate it as directed and cook it briefly; dark brown garlic can taste bitter.
• Spring onions. Spring onions add a fresh, gentle onion flavour and green colour. Slice them thinly so they soften quickly while still giving a little bite.

How to make sweet chilli lime chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Simmer sweet chilli sauce, water, soy sauce and garlic for 3 minutes. Stir in lime juice. Reserve spring onions to scatter over the finished chicken.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Finish with the spring onions. Rest for 3 minutes off the heat, then serve with rice noodles and shredded cabbage.