Go Back
To create this tasty dish, gather these key items: - 1 lb (450g) boneless chicken breast, sliced into thin strips - 2 tablespoons vegetable oil, divided - 1 red bell pepper, thinly sliced - 1 yellow bell pepper, thinly sliced - 1 cup broccoli florets - 1 medium carrot, julienned - 3 cloves garlic, minced - 1 tablespoon fresh ginger, finely grated - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - Salt and freshly ground pepper, to taste - 2 green onions, finely chopped (for garnish) - Cooked jasmine rice, for serving You can mix in some fun extras to change up the flavor: - Snap peas or snow peas for extra crunch - Mushrooms for an earthy taste - Water chestnuts for added texture - Cashews or peanuts for a nutty crunch If you have allergies, try these swaps: - Use chicken thighs for a juicier option - Replace soy sauce with tamari for gluten-free needs - Swap rice vinegar with apple cider vinegar for a different zing - Use coconut aminos instead of soy sauce for a soy-free alternative For the full recipe, check out the details above. Start by slicing the chicken breast into thin strips. This helps the chicken cook fast and evenly. Next, wash and slice the red and yellow bell peppers. Cut them into thin pieces so they blend well in the stir-fry. Wash the broccoli and cut it into small florets. For the carrot, peel it and slice it into thin sticks. Mince the garlic and grate the ginger. These will add great flavor to your dish. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken strips. Stir-fry the chicken for about 5 to 7 minutes. Look for a golden brown color and ensure it is cooked through. When done, take the chicken out and place it on a plate. This keeps it warm while you cook the veggies. In the same skillet, add the other tablespoon of vegetable oil. Toss in the minced garlic and grated ginger. Sauté them for 30 seconds until they smell great. Now, add the bell peppers, broccoli, and carrot. Stir-fry them for 4 to 5 minutes. You want them tender but still crisp. When the veggies are ready, put the chicken back in the skillet. Next, mix sweet chili sauce, soy sauce, rice vinegar, and sesame oil in a small bowl. Pour this sauce over the chicken and veggies. Toss everything together well to coat. Let it cook for another 2 to 3 minutes. This warms the sauce and blends the flavors. Season with salt and freshly ground pepper to taste. Serve the stir-fry over jasmine rice and sprinkle chopped green onions on top. Enjoy your tasty Sweet Chili Chicken Stir Fry! For more details, check the Full Recipe. To get the best flavor from your dish, use fresh ingredients. Fresh garlic and ginger make a big difference. Choose ripe bell peppers for sweetness and crunch. Sweet chili sauce gives a nice balance of heat and sweetness. Mix soy sauce and rice vinegar for depth. Adjust these to match your taste. Stir-frying is quick and fun. Keep your ingredients ready before you start. Heat the oil in a hot skillet or wok. Add chicken first and cook it until golden. Don't crowd the pan; give everything space to cook. Stir often to avoid burning. Add veggies next, cooking them until they are bright and crisp. This way, you keep their color and nutrients. For a great look, serve your stir-fry over jasmine rice. Use a large spoon to mound the rice. Place the stir-fry on top, letting it spill over. Garnish with green onions for color and crunch. You can add a few sesame seeds too. This adds texture and makes it look fancy. For an extra touch, serve it with lime wedges. The fresh juice brightens the flavors. If you want to try this recipe, check the Full Recipe for details! {{image_4}} You can easily make this dish vegetarian or vegan. Swap out the chicken for tofu. Use firm tofu, and press it to remove excess water. Cut it into cubes and stir-fry until golden. Replace sweet chili sauce with a vegan option. A mix of maple syrup and chili sauce works well too. To make this dish gluten-free, change the soy sauce to tamari. Tamari is a great gluten-free alternative. Check the sweet chili sauce for gluten as well. Many brands offer gluten-free sweet chili sauce, so read labels carefully. If you want to try other proteins, shrimp is a great choice. Use peeled and deveined shrimp for a quick cook. You can also try chicken thighs for a richer flavor. For a plant-based option, use tempeh. Slice it and stir-fry until it’s crispy. Each protein option offers a unique taste and texture to the dish. For the Full Recipe, see above. To keep your Sweet Chili Chicken Stir Fry fresh, let it cool first. Place the stir fry in an airtight container. Store it in the fridge. It will stay good for up to three days. Make sure to label the container with the date. This way, you won't forget when you made it! Reheat your stir fry in a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir it often, so it heats evenly. You can also use the microwave. Put it in a microwave-safe bowl and cover it. Heat it in short bursts, stirring in between. This helps avoid hot spots. If you want to save it for later, freezing works too. First, cool the stir fry completely. Then, transfer it to a freezer-safe container. It can last for up to three months in the freezer. When you're ready to eat, let it thaw in the fridge overnight. Reheat as mentioned before. Enjoy your meal anytime! I love to serve Sweet Chili Chicken Stir Fry with jasmine rice. The rice soaks up the sauce well. You can also add a side of steamed veggies for extra nutrients. If you want crunch, try crispy spring rolls or a fresh salad. The mix of flavors and textures makes the meal exciting. Yes, you can make this dish ahead of time. Cook the chicken and veggies, then store them in the fridge. When ready to eat, reheat the stir-fry in a pan. This way, the flavors blend well. Just add the sauce before serving to keep it fresh. To control the spice, you can add more or less sweet chili sauce. For milder heat, use half the sauce or pick a milder brand. If you like heat, try adding red pepper flakes or sriracha. Adjust these to your taste for the perfect balance. Sweet Chili Chicken Stir Fry has roots in Thai cuisine. The sauce gained popularity for its sweet and spicy flavors. Many people enjoy it worldwide, leading to various takes on this dish. It combines fresh ingredients with bold flavors, making it a favorite for home cooks everywhere. To sum up, we explored how to make a tasty Sweet Chili Chicken Stir Fry. You learned about key ingredients and options for variations. I shared tips for great flavor and techniques for perfect cooking. We also covered storage and reheating methods. This dish is simple and fun to make. Enjoy trying different options. You can impress friends and family with your stir-fry skills. Get cooking and make it your own!

Sweet Chili Chicken Stir Fry

Craving a delicious, quick meal? Discover this Sweet Chili Chicken Stir Fry recipe that's packed with flavor and vibrant veggies! In just 30 minutes, you can whip up a savory dish featuring tender chicken, bell peppers, broccoli, and a mouthwatering sweet chili sauce. Perfect for a weeknight dinner or meal prep, this stir fry will satisfy your hunger in no time. Click through to explore the full recipe and elevate your cooking today!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless chicken breast, sliced into thin strips

2 tablespoons vegetable oil, divided

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 cup broccoli florets

1 medium carrot, julienned

3 cloves garlic, minced

1 tablespoon fresh ginger, finely grated

1/4 cup sweet chili sauce

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

Salt and freshly ground pepper, to taste

2 green onions, finely chopped (for garnish)

Cooked jasmine rice, for serving

Instructions
 

Begin by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

    Add the sliced chicken breast to the hot oil and stir-fry for approximately 5-7 minutes, or until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.

      In the same skillet, add the remaining tablespoon of vegetable oil. Introduce the minced garlic and grated ginger, sautéing for about 30 seconds until they release their fragrant aroma.

        Next, add the sliced red and yellow bell peppers, broccoli florets, and julienned carrot to the skillet. Stir-fry for around 4-5 minutes, allowing the vegetables to cook until they are tender-crisp.

          Once the vegetables are ready, return the cooked chicken to the skillet, combining it with the veggies seamlessly.

            In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, and sesame oil to create the stir-fry sauce. Pour this sauce over the chicken and vegetables, tossing everything to ensure even coating. Let it cook for an additional 2-3 minutes, allowing the sauce to warm through.

              Season the stir-fry with salt and freshly ground pepper according to your taste preferences, adjusting as needed to enhance the flavors.

                To serve, spoon the stir-fry over a bed of fragrant jasmine rice and finish by garnishing with the finely chopped green onions for a pop of color and freshness.

                  - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4