If you’re searching for a dinner that’s packed with flavor, colorful veggies, and just the right amount of sweet heat, then this Sweet Chili Chicken Stir-Fry will be an instant favorite in your kitchen. Each bite brings together juicy pan-seared chicken, crisp vegetables, and a sticky, glossy sauce that’s perfectly balanced between sweet, tangy, and just a touch spicy. Not only does it come together in under 30 minutes, but it’s also a dish that delivers on taste, texture, and weeknight simplicity. Trust me, once you try this, it’ll quickly become part of your regular meal rotation!
Ingredients You’ll Need
The beauty of this Sweet Chili Chicken Stir-Fry is in its straightforward ingredient list—every item plays an important role, whether it’s adding crunch, savoriness, or an irresistible tangy-sweet kick. Here are the essentials and how they each contribute to the magic:
- Chicken breasts or thighs: Juicy, protein-packed bites that soak up all the delicious sauce flavors.
- Vegetable oil: Ensures even cooking and helps keep everything from sticking to your pan or wok.
- Broccoli florets: Bring bright color and a satisfying crunch to the dish.
- Red bell pepper: Adds sweetness, a flash of red, and irresistible crisp-tender texture.
- Snap peas: Give a fresh, green snap that pops in every mouthful.
- Sweet chili sauce: The heart of this recipe—provides the signature sweet-spicy glaze.
- Soy sauce: Deepens the umami flavor, balancing out the sweetness.
- Rice vinegar: Lifts the sauce with a hint of bright acidity.
- Cornstarch + water: Thickens the sauce into that glossy, clingy perfection.
- Garlic (minced): Gives an aromatic kick that brings out all the other flavors.
- Ground ginger (optional): Adds gentle warmth and depth—try it if you enjoy a little extra zing.
- Sesame seeds and green onions: For finishing with nutty crunch and a pop of green freshness.
- Cooked jasmine rice: The ultimate base to soak up every drop of that sweet chili goodness.
How to Make Sweet Chili Chicken Stir-Fry
Step 1: Sear the Chicken
Start by heating the vegetable oil in a large skillet or wok over medium-high heat. When the pan is hot, add your bite-sized chicken pieces in a single layer. Give them a good sear—about 5 to 6 minutes—until they’re nicely browned and cooked through. Once done, scoop the chicken out onto a plate so it doesn’t overcook.
Step 2: Stir-Fry the Veggies
In the same skillet, toss in your broccoli florets, sliced bell pepper, and snappy peas. Stir-fry these for 4 to 5 minutes; you’re looking for a balance between crisp-tender and vibrantly colorful. The veggies should keep their crunch, which makes every forkful more exciting!
Step 3: Whisk the Sweet Chili Chicken Stir-Fry Sauce
While the vegetables cook, take a small bowl and whisk together the sweet chili sauce, soy sauce, rice vinegar, minced garlic, and ground ginger. Stir in your quick cornstarch slurry (cornstarch mixed with water)—this power couple is what gives the sauce its gorgeous thickness and shine.
Step 4: Bring It All Together
Return the chicken to the skillet, then pour in that luscious sauce. Give everything a hearty stir so each ingredient gets beautifully coated. Let it cook for another 2 to 3 minutes, just until the sauce thickens and clings to every piece. You’ll watch it transform into a glossy, irresistible stir-fry right before your eyes!
Step 5: Finish and Serve
Take it off the heat and sprinkle with sesame seeds and chopped green onions. Serve the Sweet Chili Chicken Stir-Fry piping hot over fluffy jasmine rice, and get ready to dig in to a colorful, flavor-packed meal.
How to Serve Sweet Chili Chicken Stir-Fry
Garnishes
No Sweet Chili Chicken Stir-Fry is complete without a flurry of garnishes. I always finish with a generous pinch of toasted sesame seeds and plenty of sliced green onions on top. Not only do they add color and crunch, but they also give the finished dish an extra boost of freshness and subtle nuttiness.
Side Dishes
This stir-fry absolutely shines over a bed of steaming jasmine rice, but don’t stop there! Try pairing it with a side of fresh cucumber salad for coolness, or some quick stir-fried greens like bok choy if you want to round out the meal with more veggies.
Creative Ways to Present
If you’re in the mood for fun, pile your Sweet Chili Chicken Stir-Fry into lettuce cups for an interactive dinner, or plate it over cauliflower rice for a lighter, low-carb twist. You can even sprinkle on crushed peanuts for added crunch or drizzle on a little sriracha for extra heat—make it your own!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep your Sweet Chili Chicken Stir-Fry in an airtight container in the fridge. It’ll stay delicious and fresh for up to 3 days, making lunch the next day something to look forward to.
Freezing
For longer storage, portion the cooled stir-fry (without the rice) into freezer-safe containers. It can be frozen for up to 2 months—just be sure to let it thaw in the fridge overnight before reheating to maintain the best texture.
Reheating
To reheat, pop the stir-fry into a skillet over medium heat and stir until heated through. You can also microwave it in short bursts, stirring occasionally, but the skillet method helps revive the original stir-fry texture best.
FAQs
Can I use other vegetables in my Sweet Chili Chicken Stir-Fry?
Absolutely! This dish is super flexible. Try adding carrots, mushrooms, or even baby corn—just make sure to slice everything so it cooks evenly and quickly.
Is there a way to make it spicier?
For those who love a little more heat, stir in sriracha or sprinkle on some crushed red pepper flakes to kick up the spice level to your liking.
Can I make this recipe vegetarian?
Definitely! Simply swap out the chicken for extra firm tofu or tempeh, and use a plant-based sweet chili sauce for a 100 percent vegetarian stir-fry that’s still rich in flavor and protein.
What if I don’t have sweet chili sauce?
Sweet chili sauce is the heart of this stir-fry, but if you’re in a pinch, you can mix together honey, a squeeze of lime, a dash of hot sauce, and a bit of soy sauce for a makeshift version that hits many of the same notes.
Can I meal prep Sweet Chili Chicken Stir-Fry?
You sure can! Make a big batch and portion it into containers alongside rice for grab-and-go lunches all week. Just keep the garnishes separate and add them after reheating for best texture.
Final Thoughts
Once you taste the bold, sweet-heat flavor of this Sweet Chili Chicken Stir-Fry, you’ll want to make it again and again. It’s fast, crowd-pleasing, and endlessly customizable—perfect for hectic weeknights or anytime you crave something vibrant and satisfying. Give this recipe a try and let it become a new staple at your dinner table!
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Sweet Chili Chicken Stir-Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Sweet Chili Chicken Stir-Fry is a delicious and easy Asian-inspired dish that combines tender chicken with crisp vegetables in a sweet and spicy sauce. Serve it over jasmine rice for a satisfying meal.
Ingredients
Chicken Stir-Fry:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1 teaspoon garlic, minced
- 1/2 teaspoon ground ginger (optional)
For Garnish and Serving:
- sesame seeds
- chopped green onions
- cooked jasmine rice
Instructions
- Cook the Chicken: Heat oil in a large skillet or wok and cook chicken until browned and cooked through. Set aside.
- Prepare Vegetables: In the same skillet, stir-fry broccoli, bell pepper, and snap peas until tender-crisp.
- Make the Sauce: Whisk together sweet chili sauce, soy sauce, rice vinegar, garlic, and ginger. Add cornstarch slurry.
- Combine and Serve: Return chicken to the skillet, pour in the sauce, and cook until thickened. Garnish with sesame seeds and green onions. Serve over jasmine rice.
Notes
- You can add mushrooms or carrots for more variety.
- For a spicier kick, stir in sriracha or crushed red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 310
- Sugar: 13g
- Sodium: 610mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
