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Sweet Chipotle Chicken Bites with Pan Fried Polenta

Sweet Chipotle Chicken Bites

"Bite-size pieces of chicken are quickly cooked in a hot skillet and then coated in a tangy, sweet and spicy glaze. This is one of the tastiest (and fastest) main dishes I make. My kids eat crazy amounts of this chicken and ask for it frequently. This recipe is lightening fast to cook: however, cutting the chicken into 1/2-inch (1.3 cm) pieces does require a few minutes. After making this recipe countless times, I can slice the chicken and have it cooked in 15-20 minutes without rushing. Allow yourself a few extra minutes initially; after you are accustomed to slicing the chicken very small, you'll find that it goes more quickly." - Mary Younkin, author 'The Weeknight Dinner Cookbook'. I concur with Mary's timeframe for preparing the chicken. This recipe is really quick to make. I served it with Pan Browned Polenta and loved the combination!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 277kcal
Author Toni Dash


  • 5 small boneless , skinless Chicken Thighs (approximately 1 1/2 lbs or 680 g)
  • 1 tablespoon (15 ml) light-flavored Olive Oil, divided
  • 2 teaspoons (5 g) Cornstarch or Arrowroot
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Smoked Paprika
  • 1/4 teaspoon New Mexico Chile Powder (or plain Chile Powder)
  • 1/4 teaspoon ground Cumin
  • 1/4 teaspoon granulated Garlic or Garlic Powder
  • 1/8 teaspoon Cayenne Pepper
  • 1/4 cup (60 ml) Honey
  • 1 Chipotle Pepper in adobo sauce , minced
  • 1 teaspoon (5 ml) Adobo Sauce
  • 1 tablespoon (15 ml) White Vinegar (unflavored)
  • 3 Green Onions , very thinly sliced, for topping


  • Cut the chicken into 1/2 inch (1.3 cm) pieces and place in a medium-size bowl. Drizzle with 1 1/2 teaspoons (7.5 ml) of the oil and sprinkle with the cornstarch, salt, paprika, chile powder, cumin, garlic and cayenne. Stir or toss with your hands to coat.
  • In a small glass measuring cup or bowl, stir together the honey, chipotle pepper, adobo sauce and vinegar.
  • Heat a large nonstick skillet or pan over medium-high heat. Set a plate next to the stove. Add the remaining 1 1/2 (7.5 ml) teaspoons oil to the pan. When the oil is shimmering, add the chicken and toss with tongs or stir with a spatula to coat. Continue stirring and tossing the chicken until it is no longer pink, 3 to 4 minutes. Slide the chicken onto the waiting plate and add the the honey chipotle sauce to the hot skillet.
  • Let the sauce simmer and reduce for 1 to 2 minutes, stirring constantly. When a spatula dragged through the sauce leaves a trail, add the chicken back into the skillet.
  • Toss the sauce and simmer for 1 minute longer. Serve immediately, sprinkled with the green onions, or transfer back to the plate to avoid overcooking in the hot pan.


"Chicken breasts can be substituted for the chicken thighs. Be extra careful not to overcook the chicken breast pieces, as white meat will be less forgiving than dark meat. When the chicken has finished cooking and has been tossed with the sauce, serve immediately or remove from the hot pan. The small bites of chicken will continue to cook if left in the hot pan." -Mary Younkin, The Weeknight Dinner Cookbook
Recipe republished with permission from Mary Younkin.


Calories: 277kcal | Carbohydrates: 19g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 134mg | Sodium: 698mg | Potassium: 381mg | Fiber: 0g | Sugar: 17g | Vitamin A: 310IU | Vitamin C: 2.1mg | Calcium: 19mg | Iron: 1.5mg