In a medium bowl combine 2 tbs light soy sauce, 1 tbs rice vinegar, 1 tbs cornstarch, 1/2 tsp salt and 1/4 tsp black pepper. Add the chicken pieces and toss to coat evenly. Let marinate for 15–20 minutes at room temperature (or up to 1 hour in the refrigerator).

Heat a large skillet or nonstick pan over medium-high heat. Add 2 tbs vegetable oil and swirl to coat. When oil is hot and shimmering, add the marinated chicken in a single layer (work in batches if needed to avoid crowding).

Cook chicken, undisturbed, 2–3 minutes to get a golden sear, then stir/turn and cook another 2–3 minutes until pieces are cooked through and lightly browned. Internal temperature should reach 74°C (165°F). Remove cooked chicken to a plate and set aside.

Sweet Chili Sauce

In the same pan, lower heat to medium and add any remaining 1 tbs oil if the pan looks dry. Add the minced garlic (3 cloves) and grated ginger (1 tsp) and sauté 30–45 seconds until fragrant but not browned.

Add 1/2 cup sweet chili sauce, 2 tbs honey, 2 tbs ketchup, 1 tbs soy sauce and 1 tbs fresh lime juice to the pan. Stir to combine and bring to a gentle simmer.

If you prefer a slightly thinner sauce, add 2 tbs water. For more heat, stir in 1/4 tsp red pepper flakes. Taste and adjust seasoning — add a pinch of salt or extra lime if needed.

In a small bowl mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Stir the slurry into the simmering sauce and cook 1–2 minutes until sauce thickens and becomes glossy.

Return the cooked chicken and any accumulated juices to the pan. Toss to coat thoroughly in the sauce and simmer together 1–2 minutes so the chicken is heated through and the sauce clings to the pieces.

Garnish & Serve

Transfer sweet chili chicken to a serving platter or individual plates over steamed jasmine rice if using.

Garnish with sliced green onions, toasted sesame seeds and serve with lime wedges on the side. Serve immediately.