Description
This Copycat Sweet Fire Chicken is a perfect mix of sweet, spicy, and savory flavors. Crispy chicken nuggets are tossed in a sticky Thai sweet chili sauce with caramelized pineapple, red bell peppers, and onions. Serve it over steamed rice for an easy, restaurant-quality meal at home!
Ingredients
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1/2 lb frozen chicken nuggets
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1 tablespoon cooking oil
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1/3 cup diced red bell peppers
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1/3 cup diced onions
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1 cup pineapple chunks
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1/3 cup Thai sweet chili sauce (such as Mae Ploy)
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2 – 3 tablespoons pineapple juice
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Steamed white rice (for serving)
Instructions
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Bake the Chicken Nuggets
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Preheat the oven according to the package instructions.
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Arrange the frozen chicken nuggets in a single layer on a baking sheet.
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Bake for 15-20 minutes, flipping halfway, until golden and crispy.
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Sauté the Vegetables and Pineapple
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Heat 1 tablespoon of cooking oil in a skillet over medium-high heat.
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Add red bell peppers, onions, and pineapple chunks, and cook for 1-2 minutes until slightly softened.
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Prepare the Sweet and Spicy Sauce
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Pour in 1/3 cup Thai sweet chili sauce and 2-3 tablespoons pineapple juice.
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Stir and bring to a gentle boil, then simmer for 1-2 minutes until slightly thickened.
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Coat the Chicken
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Add the crispy baked chicken nuggets to the skillet.
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Toss everything together until the chicken is well coated.
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Serve and Enjoy
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Spoon the Sweet Fire Chicken over steamed white rice.
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Garnish with extra pineapple chunks or sliced red bell peppers if desired.
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Serve immediately!
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Notes
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For extra crunch, add the chicken to the sauce just before serving instead of simmering.
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Adjust the spice level by adding more or less chili sauce.
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Try different vegetables like green or yellow bell peppers for variety.
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Store leftovers in an airtight container for up to 2 days. Reheat in a skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes