Getting a healthy dinner on the table takes just about 30 minutes with this Sweet Chili Chicken Stir-Fry Recipe. It’s a perfect weeknight meal that’s both vibrant and ridiculously easy to whip up. Let me show you how to make it taste like a restaurant favorite, right from your own kitchen.
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Why You'll Love This Recipe
I’m a big fan of meals that don’t just taste good but come together quickly without a fuss. This Sweet Chili Chicken Stir-Fry Recipe fits that bill perfectly and has become my go-to when I’m craving something flavorful and fresh.
- Fast and simple: From marinating to the final stir, it all takes about half an hour.
- A balance of flavors: Sweet chili sauce brings just the right hint of heat and sweetness without overpowering.
- Colorful and nutritious: The crisp veggies add great texture plus a boost of vitamins.
- Customizable: You can easily add or swap vegetables and adjust the spice level to suit your taste.
Ingredients & Why They Work
Every ingredient in this Sweet Chili Chicken Stir-Fry Recipe plays a key role. Together, they create a bright and flavorful dish with a satisfyingly sticky and saucy bite. Here’s a little breakdown of why I love each component, plus a tip or two for picking the best during your grocery run.
- Chicken breast: Lean and cooks fast; make sure to cut into uniform bite-sized pieces so they cook evenly.
- Sweet chili sauce: This is the star of the show—it provides a perfect sweet heat that clings wonderfully to the chicken.
- Soy sauce: Adds depth and saltiness—opt for a low-sodium version if you want to control the salt.
- Cornstarch: Helps thicken the sauce making it silky and glossy without weighing it down.
- Olive oil: The cooking base that gives a nice sear; you can substitute with sesame oil for extra nuttiness.
- Garlic: Freshly minced garlic brings pungent flavor that complements the sweet chili sauce perfectly.
- Ginger: Provides a zesty warmth and freshness—don’t skip for that signature Asian stir-fry flavor.
- Bell pepper: Adds sweetness and vibrant color; red or yellow peppers work really well here.
- Broccoli florets: Offers crunch and nutrition—you want them tender but still crisp, not mushy.
- Salt and pepper: To season and bring out all the flavors.
- Sesame seeds and green onions: These garnishes add a toasty crunch and a fresh finish that makes the dish pop.
Make It Your Way
The beauty of this Sweet Chili Chicken Stir-Fry Recipe is how easily it adapts. I often toss in whatever veggies are hanging out in my fridge and tweak the sauce a bit based on my mood. You should do the same — don’t be afraid to experiment!
- Variation: I love adding snap peas or shiitake mushrooms when I have them on hand—it adds a lovely texture contrast and extra umami punch.
- Dietary tweak: For a gluten-free option, use tamari instead of soy sauce and double-check your chili sauce ingredients.
- Spice it up: If you like it hotter, a splash of Sriracha or fresh minced chilis mix in with the sauce works wonders.
- Make it vegan: Swap chicken for tofu or tempeh and sauté just until golden before adding the sauce.
Step-by-Step: How I Make Sweet Chili Chicken Stir-Fry Recipe
Step 1: Marinate the Chicken with Love
Start by mixing your sweet chili sauce, soy sauce, and cornstarch in a bowl. Toss in your chicken pieces and make sure each bite is beautifully coated. Let them marinate for about 15 minutes; this little wait makes the chicken tender and infuses it with flavor. I usually prep this first thing so it can hang out while I chop veggies.
Step 2: Sear the Chicken Until Golden
Heat olive oil in a large skillet over medium-high heat. When it’s shimmering, add the marinated chicken in a single layer so it can brown nicely. Cook for about 7–10 minutes, turning now and then until the chicken pieces are both browned and cooked through. Don’t crowd the pan; if needed, do this in batches for maximum crispness. Once cooked, set the chicken aside and keep that pan handy.
Step 3: Sauté the Veggies Just Right
In the same skillet, toss in minced garlic and ginger first. Let their aromas bloom for about 30 seconds before adding the sliced bell pepper and broccoli florets. Stir-fry for 5 to 7 minutes until the veggies are tender but still crisp. This step is key—overcooked broccoli is no fun, trust me. Stir frequently so nothing burns.
Step 4: Bring it All Together
Return the cooked chicken to the pan along with any leftover marinade. Stir everything together and let it cook for another 2-3 minutes so the sauce thickens slightly and coats everything beautifully. Keep the heat medium so it doesn’t burn or dry out. This last step is where all the flavors meld.
Step 5: Garnish and Serve
Sprinkle sesame seeds and sliced green onions on top just before serving—it adds such a fresh, toasty finish and looks lovely on the plate. I usually serve this straight from the pan to the table over steamed jasmine rice or noodles for a comforting, complete meal.
Top Tip
From making this Sweet Chili Chicken Stir-Fry Recipe dozens of times, I’ve learned a few small tricks that make a huge difference. These tips help you get those delicious flavors and textures just right every time.
- Even chicken pieces: Cut the chicken into uniform bites so they cook evenly without some pieces drying out or others being undercooked.
- Don’t skip the marinade time: Letting the chicken rest in the sauce lets the flavors soak in—15 minutes is enough to taste the difference.
- High heat for veggies: Sauté veggies quickly over high heat to keep that crisp-tender texture; low heat can make them soggy.
- Use the right pan: A heavy skillet or wok holds heat better and gives a better sear on your chicken and veggies.
How to Serve Sweet Chili Chicken Stir-Fry Recipe
Garnishes
When I serve this stir-fry, I always go with toasted sesame seeds and sliced green onions. The sesame seeds add a delightful crunch and subtle nuttiness, while the green onions offer a fresh, sharp contrast that brightens the whole dish. Sometimes, I’ll throw in some chopped fresh cilantro for an herby punch.
Side Dishes
I love pairing this Sweet Chili Chicken with fluffy jasmine rice or even simple steamed rice noodles to soak up all the sauce. For extra freshness, a simple cucumber salad or a crunchy Asian slaw works beautifully to balance the warm spices.
Creative Ways to Present
For a special dinner, I like serving this stir-fry in pretty bowls topped with a wedge of lime and a few red chili slices for color and zing. You can also serve it as a filling for lettuce wraps for a fun finger-food vibe at casual gatherings.
Make Ahead and Storage
Storing Leftovers
Leftovers keep really well in an airtight container in the fridge for up to 3 days. I find the sauce thickens a bit, so just add a splash of water or broth when reheating to loosen it back up.
Freezing
I’ve frozen the cooked Sweet Chili Chicken several times without losing much flavor. Just cool it completely and freeze in portion-sized containers. When thawing, I thaw overnight in the fridge and gently reheat on the stovetop for best texture.
Reheating
I recommend reheating this stir-fry in a skillet over medium heat to keep the chicken tender and the veggies crisp. Microwave works too, but stirring every minute or so helps make it more evenly heated and prevents sogginess.
Frequently Asked Questions:
Absolutely! Chicken thighs have a bit more fat and tend to stay juicier. Adjust cooking time slightly to ensure they’re cooked through.
The sweetness from the chili sauce balances out the mild heat, so it’s generally quite approachable. You can easily add more heat with extra chili or hot sauce if you like it spicy.
Yes, the chicken can be marinated ahead of time and refrigerated for up to 24 hours before cooking. The entire dish also reheats well, making it great for meal prep.
It pairs wonderfully with steamed rice, rice noodles, or even quinoa. Fresh cucumber salad or spring rolls make excellent sides for a full meal.
Final Thoughts
Honestly, this Sweet Chili Chicken Stir-Fry Recipe feels like one of those hidden gems I’m always excited to share with friends. It’s quick, satisfying, and adaptable—perfect whether you’re cooking for family or just yourself. Give it a try, and I bet it’ll become a staple in your kitchen like it is in mine.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
Sweet Chili Chicken is a flavorful and easy-to-make dish featuring tender chicken breast pieces marinated in a sweet chili and soy sauce blend, then cooked with fresh bell peppers and broccoli. Garnished with sesame seeds and green onions, it’s perfect served over rice or noodles for a quick weeknight meal.
Ingredients
Chicken and Marinade
- 1 pound chicken breast (cut into bite-sized pieces)
- ½ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Vegetables and Garnish
- 1 tablespoon minced garlic
- 1 teaspoon ginger (minced)
- 1 bell pepper (sliced)
- 1 cup broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- Sesame seeds (for garnish)
- Green onions (sliced, for garnish)
Instructions
- Marinate Chicken: In a bowl, combine sweet chili sauce, soy sauce, and cornstarch until smooth. Add the bite-sized chicken pieces, toss well to coat evenly, and let marinate for 15 minutes to absorb flavors.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook, stirring occasionally, until browned and cooked through, about 10 minutes. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add minced garlic and ginger; sauté briefly until fragrant. Add sliced bell pepper and broccoli florets, cooking for 5 to 7 minutes until vegetables are tender-crisp.
- Combine: Return the cooked chicken to the skillet along with any remaining marinade. Stir to combine thoroughly and cook for an additional 2 to 3 minutes until everything is heated through and the sauce slightly thickens.
- Serve: Transfer to serving plates and garnish with a sprinkle of sesame seeds and freshly sliced green onions. Serve hot over steamed rice or noodles.
Notes
- Adjust sweetness by adding more or less sweet chili sauce depending on your taste preference.
- To make it spicier, add a pinch of red chili flakes or chopped fresh chili.
- For extra protein variety, swap chicken breast with thigh meat.
- Serve this dish over jasmine rice, brown rice, or egg noodles for a complete meal.
- Use gluten-free soy sauce to make this recipe gluten free.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
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