Description

Sweet Chili Chicken Stir-Fry is a flavorful and quick-to-make dish combining tender sliced chicken breast, crisp colorful vegetables, and a vibrant homemade sweet chili sauce. Ready in under 30 minutes, it offers a perfect balance of sweet and spicy flavors with fresh veggies and a nutty sesame aroma, making it a fuss-free meal ideal for busy weeknights or any day you crave a delicious and healthy stir-fry.

Ingredients

Scale

Protein

1 lb chicken breast, thinly sliced

Vegetables

1 cup bell peppers (red or yellow), chopped into bite-sized pieces
1 cup snow peas or snap peas, washed and trimmed
2 cloves garlic, freshly minced
1 tablespoon fresh ginger, freshly minced
2 green onions, thinly sliced (for garnish)

Sauce

1/4 cup sweet chili sauce
2 tablespoons soy sauce (or tamari/coconut aminos for gluten-free)
1 tablespoon rice vinegar
1–2 tablespoons honey or brown sugar (adjust to taste)

Other

1 teaspoon sesame oil (for cooking)

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Instructions

Prepare the Ingredients: Slice the chicken breast into thin strips, chop the bell peppers into bite-sized pieces, mince the garlic and ginger, and wash and trim the snow peas or snap peas. Have all ingredients ready before cooking.
Make the Sweet Chili Sauce: In a small bowl, combine sweet chili sauce, soy sauce, rice vinegar, and honey or brown sugar. Stir well to blend all flavors evenly, creating a balanced sweet and tangy sauce.
Cook the Chicken: Heat a drizzle of sesame oil in a wok or large skillet over medium-high heat. Add the chicken strips and stir-fry until golden and cooked through, about 5 minutes. Remove the chicken and set aside to keep warm.
Stir-Fry the Vegetables: Using the same pan, add the garlic and ginger, stirring quickly to release their aroma. Then add bell peppers and peas, cooking until just tender-crisp to preserve their freshness and color.
Combine and Simmer: Return the cooked chicken to the pan and pour the sweet chili sauce over all ingredients. Stir thoroughly to coat, then let simmer for 2-3 minutes to meld flavors and slightly thicken the sauce.
Serve and Garnish: Turn off the heat and sprinkle sliced green onions on top for freshness. Serve immediately with your choice of sides like jasmine rice, brown rice, or noodles.

Notes

Prep ingredients ahead of time to keep cooking fast and smooth.
Avoid overcrowding the pan; cook chicken in batches if necessary to ensure browning.
Use fresh, crisp vegetables for the best texture contrast.
Adjust sauce thickness by simmering longer to thicken or adding water/broth to thin as needed.
Taste and adjust sugar or vinegar in the sauce to balance sweet and heat levels.
Swap chicken breast with thighs, tofu, shrimp, or pork based on preference.
For gluten-free, use tamari or coconut aminos instead of soy sauce.
Make the sauce ahead and store in the fridge for up to a week to save time.
Store leftovers in airtight containers in the fridge up to 3 days or freeze for up to 2 months.
Reheat gently adding a splash of water if sauce thickens too much to maintain texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 10 g
Sodium: 600 mg
Fat: 8 g
Saturated Fat: 1.5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 75 mg