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
- Cook the chicken in a 12-inch skillet and in two batches if needed. Crowding the pan will steam the chicken instead of searing it.
- Always dissolve the cornstarch in cold water before adding it to the pan. Adding it dry will cause lumps that won't incorporate into the sauce.
- To adjust the sauce: add more honey for sweetness, more chili garlic sauce for warmth, or more rice vinegar for tang.
- Use fresh ginger and garlic if possible. It makes a noticeable difference in the flavor of the sauce.
- Harder vegetables like broccoli and carrots go in first. Softer ones like snap peas and bell pepper go in during the last 2 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep a little extra sauce on the side to loosen it up when reheating.
- To freeze, let cool completely and store in a freezer-safe airtight container for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop
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
