Go Back
- 1 lb boneless, skinless chicken thighs, sliced into strips - 2 tablespoons vegetable oil - 1 bell pepper (red or yellow), sliced - 1 cup broccoli florets - 1 carrot, julienned - 1 onion, sliced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening) - Salt and pepper to taste - Cooked jasmine rice or noodles, for serving - Sesame seeds - Green onions In this dish, fresh ingredients are key. I love using chicken thighs. They stay juicy and tender. You can slice them into strips for easy cooking. For veggies, I prefer colorful bell peppers, broccoli, and carrots. They taste great and look nice on the plate. Sauces make this stir-fry shine. Sweet chili sauce adds a sweet kick. Soy sauce brings saltiness. A touch of sesame oil adds depth. The cornstarch helps thicken everything, making it stick to the chicken and veggies. For a pretty finish, sprinkle sesame seeds and chopped green onions. They add crunch and flavor. This dish is simple, colorful, and packed with taste. You will love every bite! {{ingredient_image_1}} - Preparing Chicken Start with 1 pound of boneless, skinless chicken thighs. Slice them into strips. Make sure the pieces are even. This helps them cook at the same rate. Season the chicken with salt and pepper to add flavor. - Cutting Vegetables Next, chop your vegetables. Slice 1 bell pepper, either red or yellow. Cut 1 onion into thin slices. Julienne 1 carrot into thin strips. Lastly, break 1 cup of broccoli into small florets. These veggies will add color and crunch to your dish. - Stir-Frying Chicken Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken strips. Stir-fry for about 5 to 7 minutes. Cook until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside. - Cooking Vegetables In the same skillet, add another tablespoon of vegetable oil. Toss in the sliced onion, bell pepper, broccoli, and carrot. Stir-fry for about 4 to 5 minutes. You want the vegetables to be tender but still bright and crunchy. - Combining Ingredients and Sauce Add 3 minced garlic cloves and 1 tablespoon of minced ginger to the skillet. Stir quickly for about 30 seconds until fragrant. Return the cooked chicken to the pan. Pour in 1/4 cup of sweet chili sauce and 2 tablespoons of soy sauce. Stir to coat everything evenly. If you like a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water. Add this to the pan and cook for another 1 to 2 minutes. Finally, drizzle 1 tablespoon of sesame oil over the stir-fry. Toss everything well to combine. Serve hot over jasmine rice or noodles. Garnish with sesame seeds and chopped green onions. Proper Stir-Frying Stir-frying is quick and fun. Use a hot skillet or wok. Heat oil until it shimmers. Add the chicken and spread it out. This way, it cooks evenly. Stir the chicken often. This keeps it from sticking and helps it brown nicely. When the chicken is done, take it out before adding veggies. Ensuring Tender Chicken For tender chicken, choose boneless, skinless thighs. Slice them into strips, about half an inch thick. This helps them cook fast and stay juicy. Season with salt and pepper before cooking. Don’t overcook the chicken. Aim for just 5 to 7 minutes. Remove it from the heat as soon as it’s brown. Adjusting Sauce to Taste The sweet chili sauce is key. If you like it sweeter, add more sauce. For a tangy flavor, try adding a splash of lime juice. You can mix soy sauce with sweet chili sauce. This balance makes every bite rich and tasty. Adjust the flavors as you stir-fry. Taste as you go for the best results. Adding Heat or Sweetness If you like spice, add chili flakes or fresh peppers. Slice them thin and toss them in with the veggies. For extra sweetness, drizzle more sweet chili sauce at the end. You can also add a touch of honey for a unique twist. Experiment with these flavors to find your perfect mix! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor and nutritional value of your stir fry. Don’t Overcrowd the Pan: Fry in batches if necessary to ensure the chicken and vegetables cook evenly and stay crispy. Adjust the Spice Level: For more heat, add chopped fresh chili peppers or a dash of sriracha to the sauce. Marinate the Chicken: A quick marinade in soy sauce and ginger can enhance the chicken's flavor and tenderness. {{image_2}} You can swap chicken for other proteins. Try shrimp, beef, or tofu. Each option brings its own taste. Shrimp cooks fast and adds a sweet flavor. Beef gives a rich texture. Tofu is great for a plant-based meal. Just cut it into cubes, and cook it like the chicken. Feel free to mix up the veggies. Zucchini, snap peas, and mushrooms all work well. You can also use frozen vegetables for convenience. Just stir them in during the cooking step. This makes the dish colorful and tasty. Don’t be afraid to experiment. Serve Sweet Chili Chicken Stir Fry over jasmine rice or noodles. Both absorb the sauce well. You can also pair it with a light salad. This adds crunch and freshness to the meal. For a heartier option, try serving it with fried rice. Get creative with your presentation. Use a bowl or a plate to layer the rice and stir fry. Add sesame seeds and green onions on top. This makes it look fancy. You can even serve it in lettuce cups for a fun twist. This adds a nice crunch and makes it easy to eat. To keep your Sweet Chili Chicken Stir Fry fresh, store leftovers in the fridge. Use airtight containers to seal in flavor and moisture. Leftovers can last up to three days. For longer storage, freeze the stir fry. Place it in freezer-safe bags or containers. Remove as much air as possible. This helps prevent freezer burn and keeps the taste intact. When it’s time to enjoy your leftovers, reheat them gently. Place the stir fry in a skillet over low heat. Add a splash of water or broth to keep it moist. Stir often to heat evenly. You want to keep the chicken tender and veggies crisp. Avoid using a microwave if you can. It may make the chicken tough and the veggies soggy. Reheating on the stove helps retain the dish's original flavor. - Prep Time: It takes about 10 minutes to get everything ready. - Cook Time: Cooking the dish takes around 20 minutes. Yes, you can use frozen chicken for this stir fry. Just follow these best practices: - Thaw the chicken completely before cooking. - Place it in the fridge overnight or use the microwave for quick thawing. - Cut the thawed chicken into strips for even cooking. This dish pairs well with rice or noodles. Here are some options: - Serve with fluffy jasmine rice for a classic touch. - Try it over egg noodles for a different flavor. - Add some steamed veggies for extra crunch and color. This blog post covered how to make a tasty Sweet Chili Chicken Stir Fry. We explored the main ingredients, from chicken to fresh veggies and special sauces. I shared step-by-step instructions, helpful tips, and easy variations to spice things up. In closing, this dish is simple, fun, and full of flavor. Try it your way, and enjoy every bite!

Sweet Chili Chicken Stir Fry

A delicious stir fry featuring tender chicken thighs and vibrant vegetables, coated in a sweet chili sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, sliced into strips
  • 2 tablespoons vegetable oil
  • 1 bell pepper sliced (red or yellow)
  • 1 cup broccoli florets
  • 1 carrot julienned
  • 1 onion sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
  • to taste salt and pepper
  • for serving cooked jasmine rice or noodles
  • for garnish sesame seeds and chopped green onions

Instructions
 

  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  • Once hot, add the sliced chicken thighs. Season with salt and pepper, and stir-fry for about 5–7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
  • In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion, bell pepper, broccoli, and carrot. Stir-fry for about 4–5 minutes until the vegetables are tender but still vibrant.
  • Add the minced garlic and ginger to the pan, stirring quickly for about 30 seconds until fragrant.
  • Return the cooked chicken to the skillet. Pour in the sweet chili sauce and soy sauce, stirring to coat all the ingredients evenly.
  • If you prefer a thicker sauce, stir in the cornstarch mixture and cook for an additional 1–2 minutes until the sauce thickens.
  • Drizzle sesame oil over the stir-fry and give it a final toss to combine everything well.
  • Serve hot over a bed of jasmine rice or noodles. Garnish with sesame seeds and chopped green onions.

Notes

Serve with jasmine rice or noodles for a complete meal.
Keyword chicken, quick meal, stir-fry, sweet chili