Quick Sweet Chilli Chicken Stir Fry (Printable)
Tender chicken with crisp vegetables in tangy-sweet chili sauce, ready in 25 minutes for easy weeknight dining.
# What You'll Need:
→ Meats
01 - 1.1 lbs boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 small red onion, sliced
05 - 3.5 oz sugar snap peas, trimmed
06 - 2 cloves garlic, minced
07 - 1 thumb-sized piece fresh ginger, peeled and finely grated
→ Sauce
08 - 0.4 cup sweet chili sauce
09 - 2 tbsp soy sauce
10 - 1 tbsp rice vinegar
11 - 1 tsp sesame oil
→ Garnishes
12 - 2 spring onions, thinly sliced
13 - 1 tbsp sesame seeds
→ Oil
14 - 2 tbsp vegetable oil
# How-To Steps:
01 - Whisk together sweet chili sauce, soy sauce, rice vinegar, and sesame oil in a small bowl until thoroughly combined. Set aside for later use.
02 - Heat 1 tablespoon vegetable oil in a large wok or frying pan over high heat. Add sliced chicken and stir-fry for 4-5 minutes until golden brown and cooked through. Remove chicken and set aside on a plate.
03 - Add remaining oil to the hot pan. Stir-fry minced garlic and grated ginger for 30 seconds until fragrant, being careful not to burn them.
04 - Add bell peppers, red onion, and sugar snap peas to the pan. Stir-fry for 3-4 minutes until vegetables are tender-crisp and vibrant in color.
05 - Return cooked chicken to the pan. Pour in the prepared sauce mixture and toss all ingredients together for 2-3 minutes until evenly coated and heated through.
06 - Transfer stir fry to serving plates. Garnish with sliced spring onions and sesame seeds. Serve immediately alongside steamed jasmine rice or noodles.
# Expert Suggestions:
01 -
- It comes together in under 30 minutes, making it perfect for those evenings when takeout feels tempting but you still want something homemade
- The sauce hits that magical balance between sweet and spicy that makes everyone keep coming back for seconds
02 -
- High heat is non-negotiable here. If your pan is not hot enough, the vegetables will steam instead of stir-fry, turning soggy instead of staying crisp-tender.
- Do not overcrowd the pan when cooking the chicken. Work in batches if needed so each piece gets proper contact with the hot surface.
03 -
- Cold chicken is easier to slice thinly. Pop it in the freezer for 15 minutes before cutting
- Let your wok or pan get properly hot before adding any ingredients. You should see faint smoke rising from the oil.