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For this stir-fry, you need: - 1 lb (450g) boneless, skinless chicken breast, thinly sliced - 2 tablespoons vegetable oil (canola or peanut works best) - A pinch of salt and pepper for seasoning The chicken is the star here. It should be sliced thin to cook fast and stay juicy. Marinating with salt and pepper adds a nice flavor base. You will use: - 1 red bell pepper, julienned - 1 yellow bell pepper, julienned - 1 cup broccoli florets - 2 cloves garlic, finely minced - 1 tablespoon fresh ginger, finely minced These veggies bring color and crunch. The bell peppers add sweetness, while the broccoli gives a nice bite. Garlic and ginger add a great aroma and flavor. For the sauce, gather: - 1/2 cup sweet chili sauce - 2 tablespoons low-sodium soy sauce - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 2 green onions, sliced thinly (for garnish) - Sesame seeds (for garnish) This mix of sauces creates a sweet and savory blend. The sweet chili sauce is the key ingredient. It adds a lovely stickiness and a bit of heat. The sesame oil gives a nutty flavor, while rice vinegar adds a touch of tang. {{ingredient_image_2}} Start with one pound of boneless, skinless chicken breast. Slice it thinly. This helps the chicken cook evenly. Place the chicken in a medium bowl. Add a pinch of salt and pepper to season it. Mix well so every piece gets coated. Let it rest for a few minutes while you prepare the vegetables. Heat two tablespoons of vegetable oil in a large skillet or wok. Set the heat to medium-high. Wait until the oil shimmers but does not smoke. Add the marinated chicken slices to the hot pan. Cook for five to seven minutes. Stir occasionally until the chicken is golden brown. Ensure there's no pink inside. Once done, move the chicken to a plate and set it aside. In the same skillet, add two cloves of minced garlic and one tablespoon of minced ginger. Stir quickly for about thirty seconds until you smell their aroma. Next, toss in one red bell pepper and one yellow bell pepper, both julienned, along with one cup of broccoli florets. Stir-fry for four to five minutes. The veggies should be tender-crisp and colorful. Return the cooked chicken to the skillet with the vegetables. Pour in half a cup of sweet chili sauce, two tablespoons of low-sodium soy sauce, one tablespoon of rice vinegar, and one teaspoon of sesame oil. Stir everything together well. Cook for an extra two to three minutes. This allows the sauce to thicken and coat all the ingredients. Take the pan off the heat. For garnish, slice two green onions thinly and sprinkle them on top. Add sesame seeds for extra crunch and flavor. For a perfect meal, serve the stir-fry over jasmine rice or quinoa. A colorful plate makes the dish even more appealing! Choose boneless, skinless chicken breast for this dish. It cooks fast and stays juicy. Slice it thinly to help it cook evenly. You can also use chicken thighs if you prefer. They have more flavor and stay moist. For the best stir-fry, keep your veggies crisp. Cut bell peppers and broccoli into uniform pieces. This ensures even cooking. Stir-fry them just until they are bright and tender-crisp. Don’t overcook! You want them to stay vibrant and fresh. Feel free to tweak the sauce to match your taste. Add more sweet chili sauce for extra sweetness. If you like it spicy, add a dash of hot sauce or red pepper flakes. For a tangy kick, increase the rice vinegar. Always taste as you go to get the right balance! Pro Tips Marinate for More Flavor: Allow the chicken to marinate for at least 30 minutes if possible. This enhances the flavor and tenderness of the meat. Use High Heat: Stir-frying requires high heat to achieve that perfect sear. Make sure your skillet or wok is hot enough before adding the oil and chicken. Vegetable Variety: Feel free to add other vegetables like snap peas or carrots to the stir-fry for added color and nutrition. Adjust the Heat: If you like it spicy, consider adding some sliced jalapeños or a dash of sriracha to the sauce for an extra kick. {{image_4}} You can switch the chicken for other proteins. Try shrimp, beef, or tofu. Each option adds a unique taste. Shrimp cooks quickly, while beef gives a hearty bite. Tofu is perfect for a plant-based meal. Just cut it into cubes and follow the same cooking steps. For a vegetarian twist, skip the chicken. Use extra veggies like mushrooms or eggplant. Both add great flavor and texture. You can also add chickpeas for protein. This option keeps it light and fresh. It’s a good way to enjoy a colorful dish packed with nutrients. To boost the flavor, add spices like crushed red pepper or black pepper. These elevate the heat level. Fresh herbs, like basil or cilantro, can add brightness. For a tangy kick, squeeze in some lime juice just before serving. These small changes make a big difference in taste. After you cook sweet chili chicken stir-fry, let it cool. Place it in an airtight container. You can keep it in the fridge for up to three days. This way, the dish stays fresh and tasty. Make sure to store it right after it cools to keep bacteria away. If you want to keep it longer, freeze the stir-fry. Put it in a freezer-safe container or bag. It can last for about three months in the freezer. When you're ready to eat it, remember to label the container with the date. This helps you track how long it’s been frozen. To reheat, take the frozen stir-fry out of the freezer. Thaw it in the fridge overnight or use the microwave. Heat it in a pan over low heat, stirring often. You can add a splash of water to keep it moist. Make sure it’s heated all the way through before serving. Enjoy your meal! Yes, you can use frozen chicken. Just remember to thaw it first. You can thaw it in the fridge overnight or use cold water. If you have to cook it from frozen, add a few minutes to the cooking time. Make sure the chicken is cooked through and not pink inside. This will keep your dish safe and tasty. If you don't have sweet chili sauce, you can use other sauces. A mix of honey and hot sauce works well. You can also combine ketchup with a bit of red pepper flakes. These options give a similar sweet and spicy flavor. Adjust the amounts to suit your taste. Making sweet chili sauce is easy. You need a few simple ingredients. Here’s a quick way to do it: - 1/2 cup sugar - 1/2 cup water - 1/4 cup rice vinegar - 2 tablespoons soy sauce - 1 tablespoon minced garlic - 1 tablespoon red pepper flakes 1. Combine the sugar and water in a pot. Heat until the sugar dissolves. 2. Add the vinegar, soy sauce, garlic, and red pepper flakes. 3. Simmer for 5-10 minutes until it thickens. Let it cool, and it's ready to use! This homemade sauce is fresh and flavorful. It will add a special touch to your stir-fry! This article covered how to make a tasty chicken dish using simple ingredients and steps. We explored choosing the right chicken and veggies, cooking methods, and sauces. I shared tips for crisp veggies and variations like protein swaps. Remember, cooking is about experimenting, so don’t fear trying new flavors. With proper storage and reheating, you can enjoy your dish later. Let your creativity shine in the kitchen!

Sweet Chili Chicken Stir-Fry

A delicious and colorful stir-fry featuring tender chicken and vibrant vegetables, all coated in a sweet chili sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breast, thinly sliced
  • 2 tablespoons vegetable oil (preferably canola or peanut)
  • 1 unit red bell pepper, julienned
  • 1 unit yellow bell pepper, julienned
  • 1 cup broccoli florets
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, finely minced
  • 1/2 cup sweet chili sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 unit green onions, sliced thinly (for garnish)
  • to taste unit sesame seeds (for garnish)

Instructions
 

  • In a medium bowl, season the sliced chicken breast with a pinch of salt and pepper, ensuring every piece is coated. Allow the chicken to marinate briefly while you prep the vegetables.
  • Heat a large skillet or wok over medium-high heat and add the vegetable oil. Let the oil heat until it's shimmering but not smoking.
  • Carefully add the marinated chicken slices to the hot pan. Cook, stirring occasionally, for 5-7 minutes, or until the chicken turns golden brown and is fully cooked (no longer pink inside). Once cooked, transfer the chicken to a plate and set it aside.
  • In the same skillet, add the minced garlic and ginger, stirring quickly for about 30 seconds until they become fragrant (be careful not to burn them). Next, add the julienned red and yellow bell peppers along with the broccoli florets. Stir-fry for 4-5 minutes until the vegetables are tender-crisp and vibrant in color.
  • Return the cooked chicken to the pan with the vegetables. Pour in the sweet chili sauce, soy sauce, rice vinegar, and sesame oil. Stir thoroughly to coat all ingredients in the sauce and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and envelop the chicken and vegetables.
  • Remove the pan from the heat. Garnish the stir-fry with sliced green onions and a sprinkle of sesame seeds for an added crunch and flavor.

Notes

For an attractive presentation, serve the stir-fry over a fluffy bed of jasmine rice or quinoa.
Keyword chicken, quick meal, stir fry, sweet chili