Have this Sweet Chili Chicken Stir Fry on the dinner table in 35 minutes. Juicy chicken bites and crisp veggies are tossed in a thick homemade sweet chili sauce. Enjoy this sweet and spicy favorite over rice or noodles.
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Sweet Chili Chicken Stir Fry Recipe
Sweet chili chicken stir fry is the epitome of simplicity and flavor. A one-pot meal like this is my go-to when I'm short on time. When we’re craving Asian takeout- this sweet and spicy stir fry satisfies those cravings. I’m a fan of easy Asian-inspired meals, and if you're here, you may be too. You’ll also have to check out my peanut chicken stir fry, Thai green curry soup, and cold noodle salad.
I love how quick and easy this stir fry is to make, and it stores beautifully in the fridge, so I always have a hearty meal prepped and ready to go. The chili garlic sauce pairs perfectly with the tender chicken and crisp veggies. My favorite part? I can use whatever vegetables I have in the fridge—it’s a great way to clean out the crisper and still end up with a flavorful, satisfying dinner!
Ingredients and Substitutions
- Chicken. I use chicken thighs because they’re juicer and have more flavor than chicken breasts.
- Chili garlic sauce. Many brands of chili garlic sauce or chili paste are on the shelves, so use what you can find. The ingredients should be chili, garlic, vinegar, and salt. If your chili garlic sauce contains sugar, consider reducing the honey called for to taste. If necessary, make a homemade chili garlic sauce yourself.
- Coconut aminos. I like using coconut aminos instead of soy sauce but use a low-sodium soy sauce if you prefer.
- Rice vinegar. A little goes a long way, but the acidic rice vinegar adds a necessary tang to balance the sweet and spicy flavors in the chili garlic sauce.
- Sesame Oil. Adds complexity and rounds out the flavors of soy sauce, sweet chili, or garlic.
- Honey. Use the natural sweetness to balance out the saltiness and acidity of the other ingredients.
- Fresh ginger and garlic. Minced garlic and ginger are best when freshly grated for maximum flavor—don’t skimp!
- Stir fry veggies. For this recipe, I used bell peppers, broccoli, and yellow onion. It’s also great with a store-bought frozen stir fry mix, snap peas, green beans, edamame, cauliflower, or carrots.
- Cornstarch. To thicken the sweet and spicy stir-fry sauce.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1: In a large skillet over medium-high heat, heat the sesame oil until hot. Once hot, lower the heat to medium and add the chicken. Cook for 5 minutes, then remove from skillet and set aside.
Step 2: Add the onion, pepper, and broccoli to the skillet and sauté for 5 minutes. If the veggies begin to stick, add a little more oil and consider lowering the heat if your stovetop runs hot.
Step 3: Whisk the garlic, ginger, chili garlic sauce, coconut aminos, sesame oil, rice vinegar, and honey together until combined.
Step 4: Transfer the chicken back to the pan and pour the sauce over the stir fry. Then, stir in the cornstarch slurry and cook for an additional 3 to 4 minutes until the sauce has thickened. Serve over rice with sesame seeds and thinly sliced green onions, as desired.
Sarah's Top Tips
- Prep all ingredients ahead of time. This stir fry comes together quickly. Make cooking stress-free by prepping everything before getting started.
- The rule of thumb for making stir fry is high heat, quick cook. Make sure your pan is fully heated before adding ingredients.
- Adjust the balance of flavors to your liking. For a sweet sauce add more honey. For a spicier kick add more of the chili garlic sauce. And for a tangier sauce add a bit more of the rice vinegar.
- Do not add the cornstarch directly to the pan. Mixing the cornstarch with water before adding it to the pan is imperative to keep the sauce smooth. If you add cornstarch directly to the pan without creating a slurry first, it will be nearly impossible to mix into the sauce and will remain clumpy.
Serving
The sweet chili chicken stir fry is delicious over rice, chow mein, low mein, or rice noodles. I usually serve it with whatever I have in the pantry and sometimes start the meal with appetizers like honey garlic wings or sweet and spicy meatballs.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet until the chicken is heated through. I like to keep a little extra sauce on the side to add back into the pan when reheating.
More Chicken Recipes To Try
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Sweet Chili Chicken Stir Fry
Save this Recipe!
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Ingredients
- 1 tablespoon sesame oil or olive oil
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 cups broccoli florets, cut into bite-sized pieces
- salt, to taste
Sauce
- 2 garlic cloves, minced
- 1 inch fresh ginger, minced
- 1 tablespoon chili garlic sauce
- ⅓ cup coconut aminos or low-sodium soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
Slurry
- 1 tablespoon cornstarch , + ½ cup cold water for thickening
Instructions
- Heat oil in a large skillet over medium-high heat. Once hot, turn the heat to medium and add the chicken to the pan.
- Cook, stirring occasionally for about 5 minutes. Remove from the pan and set aside.
- Add the onion, red pepper and broccoli to the pan. Pour in a little more oil if needed. Sauté for 4-5 minutes, until slightly softened.
- Next, add the chicken back to the pan and cook for another 2-3 minutes. Season with some salt.
- Combine the sauce ingredients, add to the pan and stir to combine everything. Allow the sauce to simmer for about 5 minutes.
- Whisk together water and cornstarch until dissolved, then stir into pan.
- Allow the sauce to thicken and cook for another 3-4 minutes. Turn off the heat and serve immediately over noodles or rice.
- Garnish with sesame seeds and green onions, if desired.
Sarah's Tips
- Prep all ingredients ahead of time. This stir fry comes together quickly. Make cooking stress-free by prepping everything before getting started.
- The rule of thumb for making stir fry is high heat, quick cook. Make sure your pan is fully heated before adding ingredients.
- Adjust the balance of flavors to your liking. For a sweet sauce add more honey. For a spicier kick add more of the chili garlic sauce. And for a tangier sauce add a bit more of the rice vinegar.
- Do not add the cornstarch directly to the pan. Mixing the cornstarch with water before adding it to the pan is imperative to keep the sauce smooth. If you add cornstarch directly to the pan without creating a slurry first, it will be nearly impossible to mix into the sauce and will remain clumpy.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet until the chicken is heated through. I like to keep a little extra sauce on the side to add back into the pan when reheating.
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