Sweet Chili Chicken Stir Fry
A quick and flavorful Asian-inspired dish featuring tender chicken and vibrant vegetables coated in a sweet and spicy chili sauce.
Ingredients
Sauces and Aromatics
- 0.5 cup Thai Sweet Chili Sauce (Choose a good quality brand for best results.)
- 0.25 cup Low-Sodium Soy Sauce (Adds savory umami depth.)
- 2 tablespoons Rice Vinegar (Provides brightness and tang.)
- 1 tablespoon Honey or Maple Syrup (Enhances sweetness and glaze.)
- 1 tablespoon Sesame Oil (Adds nutty aroma and flavor.)
- 2-3 cloves Garlic, minced (Provides aromatic foundation.)
- 1 piece Fresh Ginger, grated (Adds warm, zesty spice.)
- 1 teaspoon Cornstarch (Thickening agent.)
Chicken and Vegetables
- 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs (Cut into 1-inch pieces.)
- 2 tablespoons Vegetable or Canola Oil (Divided for cooking chicken and vegetables.)
- 1 large Head of Broccoli (Cut into small florets.)
- 1 large Red Bell Pepper (Cored, seeded, thinly sliced.)
- 1 large Yellow or Orange Bell Pepper (Cored, seeded, thinly sliced.)
- 1 medium Yellow Onion (Thinly sliced.)
Instructions
- Pat chicken dry, season lightly, and toss in 1-2 tbsp cornstarch for extra crispiness.
- Whisk together sweet chili sauce, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger; set aside.
- Heat wok over high heat, add 1 tbsp oil, cook chicken until golden and cooked through, then remove and set aside.
- Add remaining oil, stir-fry onions and broccoli for 3-4 minutes, then add bell peppers and cook 2-3 minutes.
- Return chicken to wok, pour sauce over, stir to coat, then add slurry and cook 1-2 minutes until thickened. Serve hot.
Notes
Serve immediately garnished with sesame seeds, green onions, or cilantro for extra flavor.