Quick Sweet Chilli Chicken Stir Fry (Printable Version)
Tender chicken and crisp vegetables in tangy-sweet chili sauce, ready in 25 minutes.
# 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 - 0.42 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 for stir frying
# Directions:
01 - Combine sweet chili sauce, soy sauce, rice vinegar, and sesame oil in a small bowl. Mix thoroughly and 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 pan. Stir-fry minced garlic and grated ginger for 30 seconds until fragrant, being careful not to burn.
04 - Add bell peppers, red onion, and sugar snap peas to the pan. Stir-fry for 3–4 minutes until vegetables are tender-crisp.
05 - Return cooked chicken to the pan. Pour in prepared sauce and toss everything together for 2–3 minutes until evenly coated and heated through.
06 - Transfer to serving plates. Garnish with sliced spring onions and sesame seeds. Serve immediately alongside steamed jasmine rice or rice noodles.
# Top Tips:
01 -
- Everything cooks in one pan in under 25 minutes, meaning less cleanup and more time eating
- The sweet chili sauce glaze creates that restaurant-quality glossy finish that usually takes years to master
02 -
- High heat is non-negotiable for that restaurant-quality sear and tender-crisp vegetables
- Overcrowding the pan drops the temperature and creates steamed, soggy stir fry, so cook in batches if necessary
03 -
- Cold chicken goes into a hot wok for better searing and prevents sticking
- Prep all ingredients before turning on the stove, because stir-frying happens fast