Quick Sweet Chilli Chicken Stir Fry (Printable Format)
Juicy chicken with crisp vegetables in tangy-sweet chilli sauce, ready in 25 minutes.
# What You Need:
→ Meats
01 - 1.1 lb boneless skinless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 small red onion, thinly sliced
05 - 3.5 oz sugar snap peas, trimmed
06 - 2 spring onions, sliced
→ Sauce
07 - 4 tbsp sweet chilli sauce
08 - 2 tbsp light soy sauce
09 - 1 tbsp rice vinegar
10 - 1 tbsp honey
11 - 1 tsp sesame oil
→ Aromatics & Garnish
12 - 2 cloves garlic, minced
13 - 1 tsp fresh ginger, grated
14 - 1 tbsp vegetable oil
15 - 1 tbsp sesame seeds
16 - Fresh coriander leaves
# How-To Steps:
01 - Whisk together sweet chilli sauce, soy sauce, rice vinegar, honey, and sesame oil in a small bowl until well combined. Set aside.
02 - Heat vegetable oil in a large wok or frying pan over high heat. Add chicken slices and stir-fry for 3 to 4 minutes until just cooked through. Remove chicken from pan and set aside.
03 - Add garlic and ginger to the hot pan, stir-frying for 30 seconds until fragrant.
04 - Add bell peppers, red onion, and sugar snap peas to the pan. Stir-fry for 2 to 3 minutes until vegetables are vibrant and just tender.
05 - Return chicken to the pan. Pour in prepared sauce and toss everything together for 2 to 3 minutes until heated through and evenly coated.
06 - Sprinkle with spring onions and sesame seeds. Garnish with coriander if desired. Serve immediately with steamed rice or noodles.
# Expert Suggestions:
01 -
- The sauce hits that perfect sweet and tangy balance that makes everyone reach for seconds
- Everything happens in one pan, meaning less cleanup and more time to actually eat
02 -
- Overcrowding the pan is the fastest way to end up with steamed, sad stir-fry instead of crisp, vibrant vegetables
- Prepping everything before you turn on the heat isn't optional, stir-fries move too fast for chopping mid-cook
03 -
- Slice your chicken while it's partially frozen, it cuts cleaner and thinner than fully thawed meat
- Keep a small bowl of water nearby to deglaze the pan if things start sticking too much