A quick and easy sweet chili chicken stir fry, perfect for a fast weeknight dinner or a delightful ‘fakeaway’ meal at home. This dish combines tender chicken pieces with crisp vegetables and a sweet and spicy sauce.
Sweet Chili Chicken Stir Fry
A quick and easy sweet chili chicken stir fry, perfect for a fast weeknight dinner or a delightful 'fakeaway' meal at home. This dish combines tender chicken pieces with crisp vegetables and a sweet and spicy sauce.
Ingredients
- 500 g boneless skinless chicken breast
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tbsp vegetable oil
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 1 head broccoli cut into florets
- 0.5 cup sweet chili sauce
- 2 tbsp water
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- Cooked rice for serving
Instructions
- In a medium bowl, toss the chicken pieces with 1 tbsp soy sauce and cornstarch. Let sit for 5 minutes.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from the wok and set aside.
- Add bell peppers, onion, and broccoli to the wok. Stir-fry for 3-5 minutes, until vegetables are tender-crisp.
- Add minced garlic and grated ginger to the vegetables, stir-fry for 1 minute until fragrant.
- In a small bowl, whisk together sweet chili sauce, water, rice vinegar, and sesame oil.
- Return the cooked chicken to the wok with the vegetables. Pour the sweet chili sauce mixture over everything.
- Stir well to coat all ingredients and cook for 2-3 minutes, allowing the sauce to thicken slightly and glaze the chicken and vegetables.
- Remove from heat and serve immediately over cooked rice.
Notes
Feel free to add other vegetables like snap peas, baby corn, or water chestnuts. For extra heat, add a pinch of red pepper flakes. Serve over jasmine rice, brown rice, or noodles. To make it vegetarian, substitute chicken with firm tofu.
