Quick Sweet Chilli Chicken Stir Fry (Printable Version)
Tender chicken and crisp vegetables coated in tangy-sweet chili sauce, ready in 25 minutes.
# What You Need:
→ Meats
01 - 1.1 lbs boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 small red onion, sliced
05 - 3.5 oz sugar snap peas, trimmed
06 - 2 cloves garlic, minced
07 - 1 thumb-sized piece fresh ginger, peeled and finely grated
→ Sauce
08 - 0.4 cup sweet chili sauce
09 - 2 tbsp soy sauce
10 - 1 tbsp rice vinegar
11 - 1 tsp sesame oil
→ Garnishes
12 - 2 spring onions, thinly sliced
13 - 1 tbsp sesame seeds
→ Oil
14 - 2 tbsp vegetable oil for stir frying
# Method:
01 - Whisk together sweet chili sauce, soy sauce, rice vinegar, and sesame oil in a small bowl until fully combined. Reserve for later use.
02 - Heat 1 tablespoon vegetable oil in a large wok or frying pan over high heat until shimmering. Add sliced chicken and stir-fry for 4–5 minutes until golden brown and cooked through. Transfer chicken to a plate and set aside.
03 - Add remaining oil to the hot pan. Stir-fry minced garlic and grated ginger for 30 seconds until fragrant, being careful not to burn.
04 - Add bell peppers, red onion, and sugar snap peas to the pan. Stir-fry for 3–4 minutes until vegetables are tender-crisp and brightly colored.
05 - Return cooked chicken to the pan. Pour prepared sauce over the chicken and vegetables. Toss continuously for 2–3 minutes until everything is evenly coated and heated through.
06 - Transfer stir fry to serving plates. Sprinkle with sliced spring onions and sesame seeds. Serve immediately while hot, accompanied by steamed rice or noodles if desired.
# Expert Tricks:
01 -
- The sauce comes together in seconds but tastes like it simmered for hours
- You can swap whatever vegetables you have on hand and it still works beautifully
02 -
- Have all ingredients prepped and within arm's reach before you turn on the stove
- A cold wok makes everything stick and steam instead of sear, so let it get properly hot first
03 -
- Cook your rice or noodles before you start stir-frying, since everything comes together quickly
- Let the wok get smoking hot before adding any oil for the best sear on your ingredients