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- 1 lb (450g) boneless chicken breast, thinly sliced - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 cup sugar snap peas - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) - Salt and pepper to taste - Cooked rice or noodles for serving In this recipe, you’ll use fresh and simple ingredients. The chicken breast cooks quickly and stays tender. Garlic brings a warm flavor, while bell pepper adds color and crunch. Broccoli and sugar snap peas provide a nice texture. For the sauce, sweet chili sauce gives a sweet and spicy kick. Soy sauce adds depth, while sesame oil brings a nutty finish. The cornstarch slurry thickens the sauce, making it glossy and rich. You can easily swap out veggies. Carrots or bok choy work well. If you don’t have sweet chili sauce, try honey mixed with a touch of hot sauce. This dish is versatile, and you can make it your own! - Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat. - Add 1 pound of thinly sliced boneless chicken breast. Season with salt and pepper. Cook for about 3-4 minutes. Stir occasionally until the chicken is browned and cooked through. - Push the cooked chicken to one side of the skillet. - Add another tablespoon of oil to the empty side. - Add 4 minced garlic cloves, 1 sliced red bell pepper, 1 cup of broccoli florets, and 1 cup of sugar snap peas. - Stir-fry these veggies for 2-3 minutes until they are tender-crisp. - Pour in 1/4 cup of sweet chili sauce and 2 tablespoons of soy sauce over the chicken and veggies. Stir to mix well. - Add 1 tablespoon of cornstarch mixed with 2 tablespoons of water, called a slurry. Stir constantly until the sauce thickens, which takes about 1-2 minutes. - Drizzle 1 tablespoon of sesame oil over everything and mix to coat the chicken and vegetables evenly. - Best practices for stir-frying: Use high heat. This helps cook food fast and keeps it crisp. Always keep the food moving in the pan. This prevents burning and helps cook evenly. - Tips for ensuring even cooking: Cut chicken and vegetables into similar sizes. This helps everything cook at the same rate. Stir the pan often. Don't let food sit too long before stirring. - Suggestions for additional spices or sauces: Add ginger for a fresh kick. You can also use a splash of lime juice for brightness. Cook with some red pepper flakes to turn up the heat. - How to make it spicier or sweeter: For more spice, add chili paste or fresh chopped chili. If you want it sweeter, drizzle in more sweet chili sauce. - Prepping ingredients in advance: Chop chicken and vegetables ahead of time. Store them in the fridge until you’re ready to cook. This cuts down on cooking time and helps keep the kitchen tidy. - Using pre-chopped vegetables: Buy pre-chopped veggies from the store. They are convenient and save you time. Look for options like stir-fry mixes to add variety. {{image_2}} You can switch the chicken for other proteins. Shrimp works well and cooks fast. Tofu is a great choice for a vegetarian option. Just cube it and pan-fry until golden. Beef slices can add a rich flavor. They need a bit more time to cook. Feel free to change the veggies for new tastes. Carrots, zucchini, or bell peppers add color and crunch. You can use seasonal vegetables too. In summer, try fresh snap peas or green beans. In fall, add squash or Brussels sprouts for warmth. If you need a gluten-free dish, use tamari instead of soy sauce. This keeps the same taste without gluten. For a low-carb meal, skip the rice or noodles. Serve over cauliflower rice or just enjoy it as is. Both options keep it light and tasty. To store leftovers, let the dish cool first. Place it in a clean, airtight container. Glass or BPA-free plastic containers work best for keeping food fresh. This way, you can enjoy your stir fry later without losing flavor. You can freeze Sweet Chili Garlic Chicken Stir Fry for up to three months. To do this, let it cool fully before packing it in a freezer-safe container or bag. When you want to eat it, thaw it in the fridge overnight. Reheat it in a pan over medium heat until hot. Add a splash of water or broth to keep it moist. In the fridge, your stir fry is good for about three to four days. If you freeze it, aim to use it within three months for the best taste. Always check for any signs of spoilage before eating. Yes, you can use frozen chicken. Just make sure to thaw it first. You can place it in the fridge overnight or use the microwave. Cook it thoroughly until it reaches 165°F (75°C). This way, you keep it safe to eat. To make this dish vegetarian, swap the chicken for tofu or tempeh. Both options soak up flavor well. You can also use extra veggies like mushrooms or eggplant for added texture. This stir fry goes great with cooked rice or noodles. You can also serve it with quinoa for a healthy twist. A side of steamed vegetables can add color and nutrition. Absolutely! Feel free to add any vegetables you like. Carrots, snap peas, or zucchini work well. Just remember to cut them into small pieces for even cooking. To adjust the spice, add more or less sweet chili sauce. For more heat, include red pepper flakes or fresh chili peppers. If you prefer it milder, reduce the sauce or add more veggies to balance the flavors. This blog post provides a simple guide to making Sweet Chili Garlic Chicken Stir Fry. You learned the key ingredients, step-by-step instructions, and helpful tips. You can also explore variations and storage methods. Remember, stir-frying is fast and fun. Experiment with veggies and proteins to suit your taste. Enjoy every bite and share it with friends!

Sweet Chili Garlic Chicken Stir Fry 15-Minute

Savor the flavors of this Sweet Chili Garlic Chicken Stir Fry, a quick and delicious dish ready in just 15 minutes! Packed with tender chicken, vibrant veggies, and a sweet and savory sauce, it's perfect for busy weeknights. Learn how to whip up this easy stir fry with simple ingredients that will impress your family and friends. Click through for the full recipe and bring a taste of Asian cuisine to your dinner table!
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Ingredients
  

1 lb (450g) boneless chicken breast, thinly sliced

2 tablespoons vegetable oil

4 cloves garlic, minced

1 red bell pepper, sliced

1 cup broccoli florets

1 cup sugar snap peas

1/4 cup sweet chili sauce

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Salt and pepper to taste

Cooked rice or noodles for serving

Instructions
 

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

    Add the sliced chicken breast to the skillet and season with salt and pepper. Cook for about 3-4 minutes, stirring occasionally, until the chicken is browned and cooked through.

      Push the cooked chicken to one side of the skillet. Add the remaining 1 tablespoon of oil, then add the minced garlic, red bell pepper, broccoli florets, and sugar snap peas. Stir-fry the vegetables for 2-3 minutes until tender-crisp.

        Pour the sweet chili sauce and soy sauce over the chicken and vegetables. Stir to combine and let the sauce simmer for 1 minute.

          Add the cornstarch slurry to the pan, stirring constantly until the sauce thickens, about 1-2 minutes.

            Drizzle with sesame oil and mix everything well to evenly coat the chicken and vegetables in the sauce.

              Remove from heat and serve immediately over cooked rice or noodles.

                Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 4