Sweet Chili Chicken Stir-Fry is a quick and flavorful meal loaded with tender chicken pieces, colorful vegetables, and a glossy sweet chili sauce that perfectly balances spicy and sweet. It’s the kind of dish that turns a simple dinner into something exciting in under 30 minutes.
Cooking Time: 25 minutes
Servings: 4
Ingredients:
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small onion, sliced
2 cups broccoli florets
3 cloves garlic, minced
¾ cup sweet chili sauce
2 tablespoons rice vinegar
1 tablespoon soy sauce
½ teaspoon crushed red pepper flakes (optional)
Green onions and sesame seeds for garnish
Instructions:
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Marinate the Chicken:
In a bowl, toss chicken with cornstarch and 2 tablespoons soy sauce until evenly coated. Let it rest for 5 minutes. -
Cook the Chicken:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add the chicken and cook for 5–6 minutes until golden and cooked through. Remove and set aside. -
Sauté the Vegetables:
In the same pan, add another tablespoon of oil.
Stir-fry bell peppers, onion, and broccoli for about 4–5 minutes until tender-crisp. Add minced garlic and cook for 30 seconds until fragrant. -
Make the Sauce:
In a small bowl, mix sweet chili sauce, rice vinegar, and soy sauce. Pour this over the vegetables. -
Combine:
Return the cooked chicken to the pan. Stir everything together and let it simmer for 2–3 minutes so the sauce thickens and coats the chicken and veggies. -
Serve:
Sprinkle with sesame seeds and sliced green onions. Serve hot over rice or noodles.
Nutrition (Per Serving):
Calories: 340
Protein: 30g
Carbohydrates: 28g
Fat: 12g
Fiber: 3g
Sugar: 16g
Tips:
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For extra heat, add more crushed red pepper or a spoonful of sriracha.
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You can use shrimp or tofu instead of chicken for a variation.
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Leftovers keep well for up to 3 days in the refrigerator and taste even better the next day.
