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. 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. 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. 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. 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. 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. 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. 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. 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.