Quick Sweet Chilli Chicken Stir Fry (Printable Version)
Tender chicken, crisp vegetables, and tangy-sweet chili sauce come together in this vibrant Asian-inspired dish 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)
# Directions:
01 - Mix together sweet chili sauce, soy sauce, rice vinegar, and sesame oil in a small bowl. Set aside for later use.
02 - Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat. Add the chicken slices and stir-fry for 4–5 minutes until golden and just cooked through. Remove chicken from the pan and set aside.
03 - Add the remaining oil to the pan. Stir-fry the garlic and ginger for 30 seconds until fragrant.
04 - Add the bell peppers, red onion, and sugar snap peas. Stir-fry for 3–4 minutes until vegetables are just tender but still crisp.
05 - Return the chicken to the pan. Pour in the prepared sauce. Toss everything together for 2–3 minutes until well coated and heated through.
06 - Transfer to plates. Garnish with spring onions and sesame seeds. Serve immediately with steamed rice or noodles if desired.
# Expert Advice:
01 -
- The sauce comes together in seconds but tastes like it simmered for hours
- Everything cooks in one pan, meaning less cleanup and more time eating
02 -
- High heat is essential, but have everything prepped before you start cooking since stir frying moves fast
- The sauce will thicken rapidly once it hits the hot pan, so work quickly to coat everything evenly
03 -
- Cold chicken slices easier, so pop it in the freezer for 15 minutes before cutting
- Let your wok get properly hot before adding any oil for the best sear