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To truly appreciate the Sweet Chili Chicken Stir Fry, it is important to understand the role of each ingredient in creating its distinctive flavor and texture. Here’s a closer look at the key components that make this dish a standout.

Sweet Chili Chicken Stir Fry

Discover the delightful Sweet Chili Chicken Stir Fry, a dish that perfectly balances convenience and flavor. This vibrant recipe is tailored for busy nights, making mealtime special with its combination of savory and sweet notes. Featuring tender chicken thighs, crisp vegetables, and a glossy sauce, it’s nutritious and visually appealing. Customizable and easy to prepare, this stir fry will satisfy your cravings while keeping your meals healthy. Ideal for any occasion!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

2 cups mixed bell peppers (red, yellow, green), sliced

1 medium onion, sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 cup snap peas, trimmed

1/4 cup sweet chili sauce

2 tablespoons soy sauce (low sodium recommended)

2 tablespoons vegetable oil (for frying)

1 tablespoon sesame oil

1 tablespoon cornstarch

1/4 cup chicken broth (or water)

Salt and pepper, to taste

Cooked Jasmine or brown rice, for serving

Optional toppings: sesame seeds, chopped green onions, or cilantro

Instructions
 

Marinate the Chicken: In a medium bowl, combine the chicken pieces with half of the sweet chili sauce, soy sauce, and cornstarch. Mix well to coat the chicken. Allow marinating for at least 15 minutes at room temperature or up to 1 hour in the refrigerator for the best flavor.

    Prepare the Veggies: While the chicken is marinating, prepare the vegetables. Slice the bell peppers, onion, and mince the garlic and ginger. Set aside.

      Heat the Pan: Heat a large wok or a deep skillet over medium-high heat. Once hot, add the vegetable oil.

        Cook the Chicken: Add the marinated chicken to the pan in a single layer. Allow it to sear without stirring for about 2-3 minutes. Flip the chicken pieces and cook for an additional 2-3 minutes until fully cooked and slightly browned. Remove the chicken from the pan and set aside.

          Sauté the Vegetables: In the same pan, add the onion, garlic, and ginger. Stir-fry for about 1-2 minutes until fragrant. Then, add the bell peppers and snap peas. Cook for another 3-4 minutes until the vegetables are slightly tender but still crisp.

            Combine: Return the cooked chicken to the pan with the vegetables. Add the remaining sweet chili sauce, sesame oil, and chicken broth (or water). Stir everything together and cook for an additional 2-3 minutes until the sauce thickens slightly and everything is well coated. Season with salt and pepper to taste.

              Serve: Serve hot over a bed of cooked Jasmine or brown rice. Garnish with sesame seeds, chopped green onions, or cilantro if desired.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings