Quick Sweet Chilli Chicken Stir Fry (Printable)
Tender chicken and crisp vegetables in a sweet chili coating, 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 - 6.8 tbsp 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
# How-To:
01 - Whisk together sweet chili sauce, soy sauce, rice vinegar, and sesame oil in a small bowl until fully incorporated. Set aside for later use.
02 - Heat 1 tablespoon vegetable oil in a large wok over high heat until smoking. Add sliced chicken and stir-fry for 4-5 minutes until golden brown and cooked through. Remove from pan and set aside on a plate.
03 - Add remaining oil to the hot wok. Toss in minced garlic and grated ginger, stir-frying for 30 seconds until fragrant but not burned.
04 - Add bell peppers, red onion, and sugar snap peas to the wok. Stir-fry vigorously for 3-4 minutes until vegetables are tender-crisp and brightly colored.
05 - Return cooked chicken to the wok. Pour in prepared sauce mixture and toss everything together for 2-3 minutes until 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 Tips:
01 -
- Everything cooks in one pan and the sauce comes together in seconds
- That sweet-spicy glaze makes even mundane Tuesday nights feel like a proper treat
02 -
- High heat is non-negotiable here, low heat makes stir-fry steam and go soggy
- Have your sauce mixed before you start cooking, once the heat is on everything moves fast
03 -
- Cold wok, cold oil is the golden rule for preventing sticking and getting proper sear marks
- Slice all your vegetables to roughly the same size so they cook evenly together