Sweet Chili Chicken Stir Fry
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.
Servings: 4 Servings
Calories: 270.63kcal
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.
Notes
- 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.
Nutrition
Serving: 1Serving | Calories: 270.63kcal | Carbohydrates: 19.32g | Protein: 23.87g | Fat: 10.46g | Saturated Fat: 2.04g | Polyunsaturated Fat: 3.44g | Monounsaturated Fat: 3.82g | Trans Fat: 0.02g | Cholesterol: 107.73mg | Sodium: 779.99mg | Potassium: 540.67mg | Fiber: 2.54g | Sugar: 8.28g | Vitamin A: 1242.84IU | Vitamin C: 81.28mg | Calcium: 43.59mg | Iron: 1.49mg
