Quick Sweet Chilli Chicken Stir Fry (Print View)
Tender chicken with colorful vegetables in a sweet chili glaze, ready in 25 minutes.
# What You 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 - 6.75 fl oz 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 Make It:
01 - Combine sweet chili sauce, soy sauce, rice vinegar, and sesame oil in a small bowl. Whisk until fully incorporated and set aside for later use.
02 - Heat 1 tablespoon vegetable oil in a large wok or frying pan over high heat until shimmering. Add sliced chicken and stir-fry for 4–5 minutes until golden brown and cooked through. Remove chicken from pan and reserve on a plate.
03 - Add remaining vegetable 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 brightly colored.
05 - Return cooked chicken to the pan. Pour in the prepared sauce mixture and toss everything together vigorously. Cook for 2–3 minutes until all ingredients are thoroughly coated and heated through.
06 - Transfer stir fry to serving plates or a communal platter. Sprinkle with sliced spring onions and sesame seeds. Serve immediately while hot, accompanied by steamed jasmine rice or noodles if desired.
# Expert Tips:
01 -
- The sauce balances sweet heat perfectly without being overpowering
- Everything happens in one pan so cleanup is almost nonexistent
- You can prep all ingredients ahead and cook when ready
02 -
- High heat is essential for stir fry so let your wok get properly hot before adding ingredients
- Overcrowding the pan lowers the temperature and causes steaming instead of frying
- Prep everything before you start cooking because stir frying happens too fast for chopping mid recipe
03 -
- Slice your chicken when it is partially frozen for easier, more uniform cuts
- Toast the sesame seeds in a dry pan for 30 seconds before garnishing for extra nuttiness