Quick Sweet Chilli Chicken Stir Fry (Printable)
Tender chicken, crisp vegetables, and tangy-sweet chili sauce come together in this vibrant Asian-inspired dish 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 - 0.4 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 Make It:
01 - Whisk together sweet chili sauce, soy sauce, rice vinegar, and sesame oil in a small bowl until well 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 brightly colored.
05 - Return cooked chicken to the pan. Pour in the prepared sauce and toss everything together vigorously for 2–3 minutes until all ingredients are evenly coated and heated through.
06 - Transfer stir fry to serving plates. Sprinkle with sliced spring onions and sesame seeds. Serve immediately while hot, accompanied by steamed jasmine rice or noodles if desired.
# Expert Advice:
01 -
- Everything happens in one pan so you can have dinner ready in under thirty minutes without a sink full of dishes
- The sauce hits that perfect balance between sweet and tangy that makes everyone reach for seconds
- You can prep all the vegetables ahead of time and keep them in containers for lightning fast assembly
02 -
- Crowding the pan drops the temperature instantly so work in batches if your wok looks too full
- Let the wok get properly hot before adding any ingredients or you will steam the food instead of stir frying it
03 -
- Pat the chicken completely dry with paper towels before cooking to get proper browning
- Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on top