Sweet Chili Chicken Stir Fry

Name: Sweet Chili Chicken Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 lb boneless skinless chicken breasts cut into 1-inch bite-sized pieces; 2 tbsp cornstarch; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp vegetable oil divided; 0.5 cup sweet chili sauce; 2 tbsp soy sauce low-sodium preferred; 1 tbsp rice vinegar; 1 tbsp honey; 1 tsp sesame oil; 1 tsp cornstarch; 2 tbsp water; 1 medium red bell pepper seeded and sliced into thin strips; 1 medium yellow bell pepper seeded and sliced into thin strips; 1 medium broccoli head cut into small florets; 1 medium carrot thinly sliced on the diagonal; 4 cloves garlic minced; 1 tbsp fresh ginger grated; 3 stalks green onions sliced, white and green parts separated; 1 tbsp sesame seeds; 2 stalks green onions thinly sliced; 4 cup cooked jasmine rice for serving

Dinner

Southeast Asian30 min4 servingsEasy

At a glance

Total time: 30 min
Prep: 15 min
Cook: 15 min
Servings: 4
Difficulty: Easy

Ingredients (22)

Open in recipe scaler

Main

1.5 lb boneless skinless chicken breasts cut into 1-inch bite-sized pieces

Chicken Coating

2 tbsp cornstarch
0.5 tsp salt
0.25 tsp black pepper freshly ground

Main

2 tbsp vegetable oil divided

Sauce

0.5 cup sweet chili sauce
2 tbsp soy sauce low-sodium preferred
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
1 tsp cornstarch
2 tbsp water

Main

1 medium red bell pepper seeded and sliced into thin strips
1 medium yellow bell pepper seeded and sliced into thin strips
1 medium broccoli head cut into small florets
1 medium carrot thinly sliced on the diagonal
4 cloves garlic minced
1 tbsp fresh ginger grated
3 stalks green onions sliced, white and green parts separated
1 tbsp sesame seeds
2 stalks green onions thinly sliced

Serving

4 cup cooked jasmine rice for serving

Equipment needed

Stovetop
Mixing Bowl
Skillet
Wok
Measuring Cups
Whisk
Plates
Rice Cooker
Tongs
Measuring Spoons
Cutting Board
Garlic Press
Liquid Measuring Cup
Chef's Knife

About this recipe

A vibrant, weeknight-friendly stir fry featuring tender chicken and crisp vegetables tossed in a glossy, sticky sweet chili sauce. This well-tested home recipe strikes the perfect balance between sweet, savory, and mildly spicy — ready in under 30 minutes and guaranteed to become a regular on your dinner rotation.

Instructions

1
In a mixing bowl, toss the chicken breast pieces with the cornstarch, salt, and black pepper until every piece is evenly coated. This light cornstarch coating is the key to getting a slightly crisp exterior and helping the sauce cling beautifully. Set aside for 5 minutes while you prep the rest.
2
In a small mixing bowl or liquid measuring cup, whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, sesame oil, cornstarch, and water until smooth. Set the sauce aside — having it ready before you start cooking is essential for a fast stir fry.
3
Heat a wok or skillet over ^[high heat] until very hot — about 1–2 minutes. Add 1 tablespoon of vegetable oil and swirl to coat. Add the chicken breast in a single layer (work in two batches if needed to avoid crowding). Sear without stirring for 2 minutes, then stir fry for another 2–3 minutes until golden and just cooked through. Transfer to a clean plate.
4
Return the wok to ^[high heat] and add the remaining 1 tablespoon of vegetable oil. Add the carrot and broccoli florets first — these take longer to cook. Stir fry for 2 minutes, keeping the vegetables moving constantly.
5
Add the red bell pepper and yellow bell pepper strips and the white parts of the green onion. Stir fry for another 2 minutes until the peppers are just tender but still have a little crunch.
6
Push the vegetables to the edges of the wok, creating a clear space in the center. Add the minced garlic and grated ginger to the center and stir fry for 30 seconds until fragrant, then toss everything together.
7
Return the cooked chicken breast to the wok. Give the sauce a quick stir (the cornstarch settles), then pour it over everything. Toss to coat thoroughly and stir fry for 1–2 minutes until the sauce thickens to a glossy, sticky consistency and clings to the chicken breast and vegetables.
8
Remove from heat. Taste and adjust — add a splash more soy sauce for saltiness, or a drizzle of honey for extra sweetness. Serve immediately over steamed jasmine rice, garnished with sesame seeds and the reserved green parts of the green onion.

Sweet Chili Chicken Stir Fry

Dinner

Southeast Asian30 min4 servingsEasy

At a glance

Total time: 30 min
Prep: 15 min
Cook: 15 min
Servings: 4
Difficulty: Easy

Ingredients (22)

Open in recipe scaler

Main

1.5 lb boneless skinless chicken breasts cut into 1-inch bite-sized pieces

Chicken Coating

2 tbsp cornstarch
0.5 tsp salt
0.25 tsp black pepper freshly ground

Main

2 tbsp vegetable oil divided

Sauce

0.5 cup sweet chili sauce
2 tbsp soy sauce low-sodium preferred
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
1 tsp cornstarch
2 tbsp water

Main

1 medium red bell pepper seeded and sliced into thin strips
1 medium yellow bell pepper seeded and sliced into thin strips
1 medium broccoli head cut into small florets
1 medium carrot thinly sliced on the diagonal
4 cloves garlic minced
1 tbsp fresh ginger grated
3 stalks green onions sliced, white and green parts separated
1 tbsp sesame seeds
2 stalks green onions thinly sliced

Serving

4 cup cooked jasmine rice for serving

Equipment needed

Stovetop
Mixing Bowl
Skillet
Wok
Measuring Cups
Whisk
Plates
Rice Cooker
Tongs
Measuring Spoons
Cutting Board
Garlic Press
Liquid Measuring Cup
Chef's Knife

About this recipe

Instructions

1
In a mixing bowl, toss the chicken breast pieces with the cornstarch, salt, and black pepper until every piece is evenly coated. This light cornstarch coating is the key to getting a slightly crisp exterior and helping the sauce cling beautifully. Set aside for 5 minutes while you prep the rest.
2
In a small mixing bowl or liquid measuring cup, whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, sesame oil, cornstarch, and water until smooth. Set the sauce aside — having it ready before you start cooking is essential for a fast stir fry.
3
Heat a wok or skillet over ^[high heat] until very hot — about 1–2 minutes. Add 1 tablespoon of vegetable oil and swirl to coat. Add the chicken breast in a single layer (work in two batches if needed to avoid crowding). Sear without stirring for 2 minutes, then stir fry for another 2–3 minutes until golden and just cooked through. Transfer to a clean plate.
4
Return the wok to ^[high heat] and add the remaining 1 tablespoon of vegetable oil. Add the carrot and broccoli florets first — these take longer to cook. Stir fry for 2 minutes, keeping the vegetables moving constantly.
5
Add the red bell pepper and yellow bell pepper strips and the white parts of the green onion. Stir fry for another 2 minutes until the peppers are just tender but still have a little crunch.
6
Push the vegetables to the edges of the wok, creating a clear space in the center. Add the minced garlic and grated ginger to the center and stir fry for 30 seconds until fragrant, then toss everything together.
7
Return the cooked chicken breast to the wok. Give the sauce a quick stir (the cornstarch settles), then pour it over everything. Toss to coat thoroughly and stir fry for 1–2 minutes until the sauce thickens to a glossy, sticky consistency and clings to the chicken breast and vegetables.
8
Remove from heat. Taste and adjust — add a splash more soy sauce for saltiness, or a drizzle of honey for extra sweetness. Serve immediately over steamed jasmine rice, garnished with sesame seeds and the reserved green parts of the green onion.