Sweet Chili Chicken Stir-Fry
This Sweet Chili Chicken Stir-Fry is SO EASY! Tender chicken breast, crisp veggies, and a luscious sweet chili sauce come together in under 30 minutes.
Servings: 4 servings
Ingredients
- 1 pound chicken breast thinly sliced
- 2 tablespoons vegetable oil or any neutral oil with a high smoke point
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup broccoli florets
- 1 carrot julienned
- 3 green onions chopped, white and green parts separated
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1/4 cup sweet chili sauce
- 1 tablespoon soy sauce or tamari for gluten-free option
- salt and pepper to taste
- cooked rice for serving
Instructions
- Start by slicing your chicken breast into thin strips. Slice the red and yellow bell peppers into thin strips, julienne the carrot, chop the green onions separating the white from the green parts, and cut the broccoli into small florets. Mince the garlic and fresh ginger finely.
- In a medium bowl, toss the sliced chicken with a pinch of salt and pepper to season.
- Heat 1 tablespoon of vegetable oil in your wok or skillet over medium-high heat. Add the chicken strips in a single layer and cook without stirring for about 2 minutes to sear. Stir and cook another 2-3 minutes until no longer pink. Remove chicken and set aside.
- Add remaining tablespoon of oil to the pan. Toss in minced garlic, ginger, and white parts of green onions; sauté for 30 seconds until fragrant. Add bell peppers, broccoli, and carrot; stir-fry 4-5 minutes until crisp-tender.
- Return cooked chicken to pan with vegetables. Pour in sweet chili sauce and soy sauce. Toss to coat evenly. Cook 1-2 minutes until sauce is heated through and thickened. Adjust seasoning with salt and pepper if needed.
- Spoon the Sweet Chili Chicken Stir-Fry over freshly cooked rice and garnish with green parts of chopped green onions. Serve immediately.
Equipment
- Wok or large non-stick skillet
- Sharp chef’s knife
- Cutting Board
- Measuring spoons and cups
- Spatula or wooden spoon
- Bowl
Notes
- Store leftovers refrigerated up to 3 days; reheat gently to keep veggies crisp.
- Swap vegetables seasonally to keep the dish fresh and exciting.
- Use chicken thighs for juicier meat; adjust cooking time accordingly.
- For extra spice, add fresh chili peppers or chili garlic sauce during cooking.
- Try serving over noodles for a hearty variation.
