Quick Sweet Chilli Chicken (Printable)
Juicy chicken with crisp peppers in sweet chilli sauce
# What You'll Need:
→ Meats
01 - 1.1 lb boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 small red onion, thinly sliced
05 - 3.5 oz sugar snap peas, trimmed
06 - 2 spring onions, sliced
→ Sauce
07 - 4 tbsp sweet chilli sauce
08 - 2 tbsp light soy sauce
09 - 1 tbsp rice vinegar
10 - 1 tbsp honey
11 - 1 tsp sesame oil
→ Aromatics & Garnish
12 - 2 cloves garlic, minced
13 - 1 tsp fresh ginger, grated
14 - 1 tbsp vegetable oil for stir-frying
15 - 1 tbsp sesame seeds, optional
16 - Fresh coriander leaves, optional
# How to Make It:
01 - Whisk together sweet chilli sauce, soy sauce, rice vinegar, honey, and sesame oil in a small bowl until well combined. Set aside for later use.
02 - Heat vegetable oil in a large wok or frying pan over high heat until shimmering.
03 - Add sliced chicken to the hot pan and stir-fry for 3-4 minutes until just cooked through and lightly browned. Remove chicken from pan and set aside on a plate.
04 - Add minced garlic and grated ginger to the pan. Stir-fry for 30 seconds until fragrant, being careful not to burn them.
05 - Add bell peppers, red onion, and sugar snap peas to the pan. Stir-fry for 2-3 minutes until vegetables are vibrant in color and just tender-crisp.
06 - Return cooked chicken to the pan. Pour in the prepared sauce and toss everything together for 2-3 minutes until heated through and evenly coated.
07 - Sprinkle with sliced spring onions and sesame seeds. Garnish with fresh coriander leaves if desired. Serve immediately with steamed jasmine rice or rice noodles.
# Expert Advice:
01 -
- The sauce clings to every piece of chicken and vegetable, so each bite is perfectly coated
- It comes together in under 30 minutes but tastes like something you would order from your favorite takeout spot
02 -
- High heat is your best friend here, it keeps vegetables crisp and prevents the chicken from steaming in its own juices
- Have everything chopped and measured before you turn on the stove, because once you start cooking, this dish moves fast
03 -
- Cut all your vegetables into similar sized pieces so they cook evenly and look beautiful on the plate
- Pat the chicken dry with paper towels before slicing, this helps it brown instead of steam