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- 1 lb boneless, skinless chicken breast, thinly sliced - 2 cups mixed bell peppers (red, yellow, green), sliced - 1 medium onion, sliced - 2 cups broccoli florets - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce - 1 teaspoon sesame oil - Sesame seeds - Chopped green onions Sweet Chili Chicken Stir Fry is quick and fun to make. You start by gathering the main ingredients. I like using fresh chicken breast for its juicy flavor. The bell peppers add color and sweetness. Broccoli gives a nice crunch. Next, I mix the sauces and seasonings. Sweet chili sauce brings a nice kick. Soy sauce adds depth. A dash of sesame oil gives a nutty note. For a beautiful finish, I sprinkle sesame seeds and chopped green onions on top. This gives a fresh look and taste. In a medium bowl, take your thinly sliced chicken breast. Add 1 tablespoon of cornstarch, a pinch of salt, and pepper. Mix it well. The cornstarch helps make the chicken crispy when you cook it. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the coated chicken. Cook it for about 5-7 minutes. Stir it often until the chicken turns golden brown. Once done, remove the chicken and set it aside. In the same skillet, add 1 sliced onion, 2 cups of mixed bell peppers, and 2 cups of broccoli florets. Stir-fry these veggies for 3-4 minutes. You want them to be tender but still crisp. Then, add 3 minced garlic cloves and 1 tablespoon of minced fresh ginger. Stir everything for one more minute until you smell the great aroma. Now it’s time to bring everything together. Return the cooked chicken to the skillet. Pour in 1/4 cup of sweet chili sauce and 2 tablespoons of soy sauce. Stir well to coat all the ingredients. Cook this mixture for another 2-3 minutes over medium-low heat. This lets all the flavors blend nicely. Drizzle 1 teaspoon of sesame oil over your stir fry. Give it one last gentle stir. Taste your dish and adjust the seasoning with salt and pepper, if needed. Serve the stir fry over cooked jasmine rice. For a special touch, garnish with sesame seeds and chopped green onions. To make your chicken crispy, use cornstarch. This coating helps to create a nice crunch when you fry it. Toss the chicken in cornstarch with a pinch of salt and pepper. Make sure each piece is well coated. This simple step gives the chicken a golden brown finish that tastes great. For crisp-tender veggies, time is key. When you stir-fry, cook the onion, bell peppers, and broccoli for about 3-4 minutes. You want them tender but still crisp. This keeps the veggies vibrant and full of flavor. Add garlic and ginger for just one minute to avoid burning them. This keeps your dish fresh and bright. You can customize the sauce to fit your taste. Try adding a splash of lime juice for brightness. If you like heat, add some red pepper flakes. This can make your dish more exciting. You can also swap the sweet chili sauce for a homemade mix of honey and soy sauce. This gives you control over the sweetness and spice. {{image_2}} You can switch out chicken for shrimp or tofu. Shrimp cooks quickly and adds a sweet flavor. Tofu is great for a plant-based option. Just make sure to press and drain it first. This helps it soak up the sweet chili sauce better. Feel free to change the veggies based on what you have. Snap peas, carrots, or zucchini work well. You can also use spinach or bok choy for a different taste. Just remember to adjust the cooking time so they stay crisp. If you need a gluten-free option, use tamari instead of soy sauce. This swap keeps the dish tasty without gluten. You can also look for gluten-free sweet chili sauce. Always check the labels to ensure everything meets your dietary needs. To store leftover Sweet Chili Chicken Stir Fry, let it cool first. Place it in an airtight container. This keeps it fresh and safe. Refrigerate it within two hours of cooking. You can keep it for up to three days. If you want to keep it longer, consider freezing. For the best texture when reheating, use a skillet. Heat it on medium. Add a splash of water or broth to keep it moist. Stir often for even heating. This brings back the crispiness of the chicken and the crunch of the veggies. You can also use a microwave. Cover the dish loosely and heat in short bursts. Stir in between to avoid hot spots. If you wish to freeze your stir fry, portion it out first. Use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. To thaw, place it in the fridge overnight. For quick thawing, use the microwave. Reheat it on the stove for the best texture. You can serve this stir fry with cooked jasmine rice. The rice soaks up the sauce well. You can also add a side salad for extra crunch. Maybe some spring rolls would be nice too. Yes, you can prepare the chicken and veggies ahead of time. Just store them separately in the fridge. When you’re ready to cook, stir-fry them quickly for a fresh meal. To reduce the spice, use less sweet chili sauce. You can also add more sugar or honey. This will balance the heat and add sweetness. Store leftover stir fry in an airtight container. Keep it in the refrigerator for up to three days. Make sure to cool it down before sealing. Yes, you can use frozen vegetables. They are easy and save time. Just thaw them before cooking to ensure even cooking. In this blog post, we explored a tasty sweet chili chicken stir fry. We covered main ingredients like chicken and colorful veggies, along with sauces that bring flavor. Step-by-step, I showed how to cook each part perfectly. I shared tips for crispy chicken and how to customize flavors. We also looked at variations and storage options to help you enjoy leftovers. With these simple steps, you can create a dish that’s full of taste and joy. Enjoy your cooking adventure!

Sweet Chili Chicken Stir Fry

Savor the bold flavors of this Sweet Chili Chicken Stir Fry! This easy recipe combines tender chicken, vibrant bell peppers, and crisp broccoli tossed in a mouthwatering sweet chili sauce. Perfect for a quick weeknight dinner, you’ll have a delicious meal on the table in just 25 minutes. Ready to impress your family?
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Ingredients
  

1 lb (450g) boneless, skinless chicken breast, thinly sliced

2 cups mixed bell peppers (red, yellow, green), sliced

1 medium onion, sliced

2 cups broccoli florets

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/4 cup sweet chili sauce

2 tablespoons soy sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 teaspoon sesame oil

Salt and pepper to taste

Cooked jasmine rice, for serving

Sesame seeds and chopped green onions, for garnish

Instructions
 

In a medium bowl, combine the sliced chicken breast with cornstarch, a pinch of salt, and pepper. Toss until the chicken is evenly coated. This will help create a crispy texture when cooked.

    Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken. Cook for about 5-7 minutes, stirring frequently, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

      In the same skillet, add the sliced onion, bell peppers, and broccoli. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp. Add the minced garlic and ginger, stirring everything together for an additional minute until fragrant.

        Return the cooked chicken to the skillet and pour in the sweet chili sauce and soy sauce. Stir to combine, allowing the sauce to coat all the ingredients evenly. Cook for another 2-3 minutes over medium-low heat to heat everything through.

          Drizzle with sesame oil and give it one last gentle stir. Taste and adjust seasoning with salt and pepper if necessary.

            Serve the stir fry over jasmine rice. Garnish with sesame seeds and chopped green onions for a fresh pop of flavor.

              Prep Time, Total Time, Servings: 15 min | 25 min | 4 servings