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- 1 lb boneless, skinless chicken breast - 1 red bell pepper - 1 yellow bell pepper - 1 cup broccoli florets - 1 cup sugar snap peas The star of this dish is the chicken. I like to slice it into thin strips. This helps it cook quickly and soak up flavors. Fresh vegetables add color and crunch. Bell peppers bring sweetness, while broccoli and sugar snap peas add a crisp texture. - 1/4 cup sweet chili sauce - 1 tablespoon soy sauce - 1 teaspoon sesame oil The sweet chili sauce gives this stir fry its name. It adds a sweet and spicy taste. Soy sauce brings umami, while sesame oil adds a nutty flavor. Together, they create a sauce that coats the chicken and veggies perfectly. - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 3 cloves garlic - 1 tablespoon fresh ginger Cornstarch helps to make the chicken crispy. It coats the chicken well before cooking. Vegetable oil is great for frying. I always use garlic and ginger for extra flavor. They add depth and warmth to the dish. {{ingredient_image_1}} - Start by taking 1 pound of boneless, skinless chicken breast. Slice it into thin strips. - Place the chicken in a large bowl and sprinkle it with 2 tablespoons of cornstarch. - Toss the chicken well to coat each piece evenly. This step adds a tasty crust when cooked. - Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. - Add the chicken to the hot skillet. Cook it for about 5 to 7 minutes. - Make sure the chicken turns a nice golden brown and is cooked through. - Once done, remove the chicken from the pan and set it aside. - In the same skillet, add another tablespoon of vegetable oil. - Toss in 3 cloves of minced garlic and 1 tablespoon of minced ginger. Sauté for about 30 seconds. - This step makes your kitchen smell amazing! - Next, add 1 sliced red bell pepper, 1 sliced yellow bell pepper, 1 cup of broccoli florets, and 1 cup of sugar snap peas. - Stir-fry the veggies for 4 to 5 minutes. You want them tender but still crisp. - Return the cooked chicken to the skillet. - Pour in 1/4 cup of sweet chili sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. - Toss everything together until all the ingredients are well coated. - Cook for an additional 2 to 3 minutes to heat everything through. - Finally, season with salt and pepper to taste before removing from heat. To cook the chicken just right, aim for a golden brown color. This usually takes about 5 to 7 minutes on medium-high heat. Make sure to stir it often for even cooking. For vegetables, keep them crunchy. Stir-fry them for only 4 to 5 minutes. This helps them stay bright and tasty. Remember, you want that tender-crisp texture. Serve your sweet chili chicken stir fry over fluffy jasmine rice. The rice soaks up the sauce, making each bite delightful. You can garnish the dish with chopped green onions and sesame seeds. This adds a nice touch of color and flavor. A sprinkle of fresh herbs can also elevate the look. Use a large skillet or wok for the best stir-fry results. A non-stick surface helps prevent sticking and makes cleaning easier. For prep, a sharp knife and a cutting board are essential. They help you chop ingredients quickly and safely. A sturdy spatula is also a must for tossing everything together. Pro Tips Coat Chicken Evenly: Make sure to coat the chicken strips evenly with cornstarch to achieve that crispy texture when they are cooked. High Heat for Stir Fry: Use high heat while cooking to quickly sear the ingredients, preserving their color and crunch for a perfect stir-fry. Fresh Ingredients Matter: Opt for fresh vegetables and herbs for the best flavor and nutritional value in your stir fry. Customize Your Sauce: Feel free to adjust the sweetness or spiciness of the sweet chili sauce to suit your taste preferences. {{image_2}} You can switch the chicken for beef or tofu in this dish. If you choose beef, use flank steak or sirloin. Slice it thin to keep it tender. Tofu is a great veggie option. Press it to remove extra water and cut it into cubes. When using beef, cook it for about 3-5 minutes. It cooks faster than chicken. For tofu, stir-fry it for about 4-6 minutes until it’s golden. Adjust cooking times to make sure all proteins are safe to eat. Feel free to swap in any veggies you have on hand. Carrots, zucchini, or snap peas work well. Think about seasonal vegetables, too. Fresh asparagus, baby corn, or bok choy are tasty choices in spring. Make sure to cut your veggies into similar sizes for even cooking. This helps them stay crisp and colorful in your stir fry. Want it spicier? Add sliced jalapeños or a splash of hot sauce. You can also sprinkle in some red pepper flakes. If you prefer a milder dish, cut back on the sweet chili sauce. You could also mix in a little extra soy sauce to balance the heat. Always taste as you go to find your perfect spice level! To keep your Sweet Chili Chicken Stir Fry fresh, place it in an airtight container. This helps lock in flavors and moisture. I recommend refrigerating it within two hours of cooking. Properly stored, it lasts about three to four days in the fridge. Reheat your stir fry gently to maintain taste and texture. The stovetop is best for this. Heat a non-stick skillet over medium heat, then add the stir fry. Stir occasionally until it’s hot. Avoid using the microwave, as it can make the veggies mushy. If you must use the microwave, heat in short bursts and stir in between. Yes, you can freeze Sweet Chili Chicken Stir Fry! Use a freezer-safe container or bag. Make sure to let it cool completely before freezing. This will help prevent ice crystals. It’s best if used within three months. To thaw, place it in the fridge overnight. Reheat on the stovetop for the best results. You can easily make Sweet Chili Chicken Stir Fry gluten-free. - Substitutes for soy sauce: Use tamari instead. Tamari is a gluten-free soy sauce alternative. You can also try coconut aminos. This option is soy-free and has a mild flavor. - Other gluten-friendly sauce options: Look for gluten-free sweet chili sauce. Many brands offer this. Always check labels to be sure. Yes, you can prepare this stir fry ahead of time. - Best practices for meal prepping: Cook the chicken and vegetables. Let them cool. Store them in airtight containers. This keeps them fresh for later. - Storing cooked stir-fry before serving: Place the stir fry in the fridge. It lasts about three to four days. Reheat it on the stove or in the microwave. Pairing this dish with the right sides enhances the meal. - Suggestions for complementary side dishes: Serve it over jasmine rice. You can also add a side salad. Steamed vegetables work well too. - Drink pairings for a complete meal: Enjoy it with iced tea or a light beer. Sparkling water with lime is refreshing too. This blog post covered how to make a delicious Sweet Chili Chicken Stir Fry. We explored key ingredients like chicken and fresh veggies, along with helpful sauces to enhance flavors. You now know the step-by-step instructions for cooking and tips for perfecting your stir fry. Consider trying different proteins and veggies for variety. Remember, proper storage and reheating methods can keep your meal fresh. Enjoy making this dish, and don’t hesitate to experiment with flavors and ingredients!

Sweet Chili Chicken Stir Fry

A delicious stir fry featuring tender chicken and vibrant vegetables, coated in a sweet chili sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breast, sliced into thin strips
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 unit red bell pepper, sliced
  • 1 unit yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup sugar snap peas
  • 3 unit green onions, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 quarter cup sweet chili sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • to taste unit salt and pepper
  • for serving unit cooked jasmine rice

Instructions
 

  • Start by coating the sliced chicken with cornstarch in a large bowl, ensuring each piece is evenly coated. This helps to give the chicken a nice crust when cooking.
  • In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the chicken and cook for about 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
  • In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
  • Introduce the sliced bell peppers, broccoli florets, and sugar snap peas to the skillet. Stir-fry the vegetables for about 4-5 minutes, or until they are tender-crisp.
  • Return the cooked chicken to the skillet, and pour in the sweet chili sauce, soy sauce, and sesame oil. Toss everything together until evenly coated and heated through, about 2-3 minutes. Season with salt and pepper to taste.
  • Once everything is well mixed and hot, remove from heat.

Notes

Serve over jasmine rice and garnish with green onions and sesame seeds.
Keyword chicken, quick meal, stir fry, sweet chili