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- 1 pound boneless, skinless chicken breasts, sliced into thin strips - 2 tablespoons cornstarch - 2 tablespoons vegetable oil, divided - 1 bell pepper (red or yellow), sliced - 1 cup snap peas, trimmed - 1 medium carrot, julienned - 3 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce (low sodium) - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - Salt and pepper to taste - Fresh cilantro for garnish - Additional vegetables like broccoli or zucchini - Crushed red pepper for extra heat - Chopped peanuts for crunch - Lime wedges for zest - Sesame seeds for garnish - Use tofu instead of chicken for a vegetarian dish. - Coconut aminos can replace soy sauce for a gluten-free option. - Honey or agave syrup can stand in for sweet chili sauce if needed. - Use any color of bell pepper based on your taste. This list of ingredients makes your stir fry flavorful and fun. Don't hesitate to mix things up based on what you have. Cooking should be enjoyable, so experiment and find what you love! {{ingredient_image_2}} First, get a bowl. Place 1 pound of sliced chicken in it. Sprinkle 2 tablespoons of cornstarch over the chicken. Mix well until each piece is coated. This helps the chicken crisp up nicely when cooked. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken strips. Cook them for 5 to 7 minutes. Flip the chicken so it cooks evenly. It should turn golden brown and be fully cooked. Remove the chicken from the pan and set it aside. In the same skillet, add another tablespoon of vegetable oil. Next, add 2 cloves of minced garlic and 1 tablespoon of minced ginger. Stir and cook for about 30 seconds. You want them to become fragrant but not burnt. Now add 1 sliced bell pepper, 1 cup of snap peas, and 1 julienned carrot. Stir-fry these veggies for 3 to 4 minutes. They should be tender yet still crunchy. This keeps the colors bright and the flavors fresh. Return the cooked chicken to the skillet. Pour in 1/4 cup of sweet chili sauce, 2 tablespoons of low sodium soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. Mix everything well to combine the flavors. Heat this for another 2 minutes. Taste your stir fry and adjust with salt and pepper if needed. Finally, fold in 3 chopped green onions. Toss everything together briefly. Remove the skillet from heat and let it cool for a minute before serving. To get that crisp and tender texture, focus on a few key points: - Use cornstarch to coat your chicken. It adds a nice crunch. - Cook in small batches. Overcrowding the pan lowers the heat. - High heat is key. This ensures quick cooking and keeps veggies crisp. Enhance your dish with these simple tips: - Add fresh herbs like cilantro or basil for a bright touch. - A squeeze of lime can brighten flavors and add zing. - Experiment with chili flakes or sriracha for extra heat. Avoid these errors for a better stir-fry: - Skipping the cornstarch. This is crucial for tenderness. - Not prepping ingredients before cooking can lead to uneven cooking. - Ignoring the resting period. Letting the stir-fry sit helps flavors meld. Pro Tips Use High Heat: Cooking on high heat ensures that the chicken gets a nice golden brown color and a crispy texture without overcooking. Prep Ingredients Ahead: Have all your ingredients prepped and ready to go before you start cooking. Stir-frying is a quick process, and you'll want everything on hand. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Broccoli, zucchini, or mushrooms make great additions! Make It Spicy: If you like heat, add some red pepper flakes or sliced fresh chilies to the stir fry for an extra kick! {{image_4}} You can easily make this dish vegetarian or vegan. Replace the chicken with tofu or tempeh. Use 1 pound of firm tofu, pressed and cubed. Coat it with cornstarch like you would with chicken. Stir-fry until golden and crispy. To keep it vegan, ensure your sweet chili sauce is plant-based. You can switch up the protein in this stir-fry. Try using shrimp, beef, or pork. For shrimp, cook them for about 3-4 minutes until they turn pink. If using beef or pork, slice them thinly and cook similarly to the chicken. Each protein will give a unique twist to the flavor. Feel free to add your favorite veggies. Broccoli, zucchini, or baby corn work great. You can also toss in mushrooms for extra umami. Just make sure to cut them into bite-sized pieces. Stir-fry them for a few minutes until they are tender but still crisp. This way, you can enjoy a colorful and nutritious meal. To store your sweet chili chicken stir fry, first let it cool. Place it in an airtight container. Make sure to seal it well to keep out air. Store it in the fridge for up to three days. This way, you keep the flavors fresh and tasty. If you want to keep it longer, you can freeze the stir fry. Use a freezer-safe container or a zip-top bag. Squeeze out as much air as you can before sealing. Label it with the date. It can last up to three months in the freezer. When you’re ready to eat, simply thaw it overnight in the fridge. Reheat your stir fry on the stove for the best results. Add a splash of water or oil to the pan. This helps keep it moist. Heat over medium heat, stirring often until hot. You can also use a microwave. Place it in a microwave-safe bowl, cover it, and heat in short bursts. Stir in between to heat evenly. Enjoy your meal without losing its great taste! Yes, you can make sweet chili chicken stir fry in advance. It stores well in the fridge. After cooking, let it cool completely. Use an airtight container for storage. You can keep it for up to three days. When ready to eat, just reheat it in a pan or microwave. This dish tastes great even after a day or two. Sweet chili chicken stir fry pairs well with many sides. Here are some good options: - Steamed jasmine rice - Quinoa - Noodles - Cauliflower rice - Fresh salad Each adds a nice touch and balances the meal. You can mix and match based on what you like. Sweet chili sauce is not usually spicy. It has a sweet flavor with a mild kick. The heat level is very low, making it great for most people. If you want more spice, add fresh chili or crushed red pepper. This way, you can adjust the heat to your taste. This blog covered all you need for sweet chili chicken stir fry. We looked at the key ingredients, how to prepare chicken, and the cooking steps. I shared tips for the best texture and flavor. You learned about fun variations and storage methods. Now, you have the tools to make this dish your own. Enjoy your cooking adventures and impress your friends with delicious meals!

Sweet Chili Chicken Stir Fry

A delicious stir fry featuring crispy chicken strips and colorful vegetables tossed in a sweet chili sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, sliced into thin strips
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil, divided
  • 1 bell pepper sliced (red or yellow)
  • 1 cup snap peas, trimmed
  • 1 medium carrot, julienned
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 quarter cup sweet chili sauce
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • In a mixing bowl, thoroughly coat the thinly sliced chicken strips with cornstarch, ensuring each piece is evenly covered.
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil shimmers, carefully add the chicken strips in a single layer. Cook for about 5-7 minutes, flipping occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
  • In the same skillet, add the remaining tablespoon of vegetable oil. Introduce the minced garlic and ginger to the hot oil, sautéing for approximately 30 seconds until both are fragrant and lightly golden.
  • Add the sliced bell pepper, snap peas, and julienned carrot to the skillet. Stir-fry the vegetables for 3-4 minutes, or until they’re just tender while still retaining a crisp texture.
  • Return the cooked chicken back to the skillet. Pour in the sweet chili sauce, soy sauce, rice vinegar, and sesame oil. Stir everything together until well combined, allowing it to heat through for an additional 2 minutes.
  • Taste and adjust seasoning with salt and pepper as desired. Fold in the chopped green onions and toss briefly to combine.
  • Remove the skillet from heat and allow it to cool slightly for about a minute before serving.

Notes

Serve over steamed jasmine rice or quinoa and garnish with fresh cilantro.
Keyword chicken, quick meal, stir fry, sweet chili