SS Superior Sauce USA

Recipe

Tamarind Sweet Chili Chinese Chicken Grilled Skewers with red pepper

ChineseChickenDinnerGrillingChinaDairy Free

Tamarind Sweet Chili Chinese Chicken Grilled Skewers with red pepper is an easy Chinese-style recipe with chicken, cabbage, rice or salad, and a simple tamarind sweet chili sauce. The directions are written by minute, heat level, and cookware so the meal is easy to follow.

Yield4 servings
Prep Time18 minutes
Cook Time12 minutes
Total Time30 minutes

Why this easy recipe works

Tamarind Sweet Chili Chinese Chicken Grilled Skewers with red pepper is built for home cooks who want clear timing and familiar cookware. The sauce gives the dish a balanced sweet, savory, tangy flavor, and the vegetables keep the meal fresh.

Cookware and heat guide

  • Cookware: outdoor grill or grill pan
  • Heat: medium-high heat
  • Best side: rice or salad

Helpful answer

Prep the sauce before the pan gets hot, keep the protein in one layer, and add the sauce near the end so it coats the food without burning.

Ingredients

What you need

  • 1 lb boneless skinless chicken thighs or breast, thinly sliced
  • 2 cups cabbage, cut into bite-size pieces
  • 1 cup rice or salad
  • 2 tablespoons neutral oil, divided
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, finely grated
  • 2 tablespoons chopped scallions
  • 1 teaspoon sesame seeds or crushed peanuts, optional

Directions

How to make it

  1. Minute 0-6, cutting board and skewers: pat the chicken dry and slice it into bite-size pieces. Thread the protein and cabbage onto skewers.
  2. Minute 6-9, small bowl: whisk soy, rice vinegar, sesame oil, ginger, garlic, and a little sweet chili sauce. Reserve 2 tablespoons for serving.
  3. Minute 9-12, grill or grill pan: preheat to medium-high heat and oil the grates lightly.
  4. Minute 12-20, grill: cook the skewers, turning every 2 minutes, until browned on all sides.
  5. Minute 20-24, grill: brush with sauce and cook until sticky and cooked through. Cook chicken until the thickest piece reaches 165 F.
  6. Minute 24-30, platter: rest for 3 minutes, add scallions, and serve with rice or salad.

Tips

Make it yours

  • Keep the pan at medium-high heat; lower the heat if the sauce darkens too fast.
  • Cut cabbage evenly so the pieces cook at the same speed.
  • Make the sauce before cooking so the final toss takes less than 2 minutes.
  • For meal prep, store the sauce separately and reheat gently.

Where to buy

Shop key ingredients

Choose the retailer that works best for you. Prices and availability may vary by store and location.