Quick Sweet Chilli Chicken Stir Fry (Print View)
Tender chicken and crisp vegetables in tangy-sweet chili sauce, ready in 25 minutes.
# What You'll 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
# Step-by-Step Directions:
01 - In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, and sesame oil until well combined. 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, being careful not to burn them.
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 serving plates. Garnish with spring onions and sesame seeds. Serve immediately with steamed rice or noodles if desired.
# Expert Suggestions:
01 -
- Everything happens in one pan so cleanup is practically nonexistent
- The sauce strikes that perfect balance between sweet and tangy that makes you want to lick the plate
02 -
- Prep all ingredients before you turn on the stove because stir frying goes incredibly fast once you start
- Crowding the pan will steam the chicken instead of searing it, so work in batches if your wok is small
03 -
- If your wok is not hot enough the vegetables will steam instead of stir fry so be patient with the preheating
- Taste a piece of chicken before adding the sauce in case it needs more seasoning