Quick Sweet Chilli Chicken Stir Fry (Printable version)
Vibrant stir fry with juicy chicken, crisp vegetables, and tangy-sweet chilli sauce ready in 25 minutes.
# What you need:
→ Meats
01 - 1.1 lb boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 small red onion, thinly sliced
05 - 3.5 oz sugar snap peas, trimmed
06 - 2 spring onions, sliced
→ Sauce
07 - 4 tbsp sweet chilli sauce
08 - 2 tbsp light soy sauce
09 - 1 tbsp rice vinegar
10 - 1 tbsp honey
11 - 1 tsp sesame oil
→ Aromatics & Garnish
12 - 2 cloves garlic, minced
13 - 1 tsp fresh ginger, grated
14 - 1 tbsp vegetable oil
15 - 1 tbsp sesame seeds
16 - Fresh coriander leaves
# How To:
01 - Whisk together sweet chilli sauce, soy sauce, rice vinegar, honey, and sesame oil in a small bowl until well combined. Set aside for later use.
02 - Heat vegetable oil in a large wok or frying pan over high heat. Add chicken slices and stir-fry for 3–4 minutes until just cooked through. Remove chicken from pan and set aside on a plate.
03 - Add garlic and ginger to the hot pan, stir-frying for 30 seconds until fragrant but not browned.
04 - Add bell peppers, red onion, and sugar snap peas to the pan. Stir-fry for 2–3 minutes until vegetables are vibrant in color and just tender-crisp.
05 - Return cooked chicken to the pan. Pour in the prepared sauce and toss everything together for 2–3 minutes until heated through and evenly coated.
06 - Sprinkle with spring onions and sesame seeds. Add fresh coriander leaves if desired. Serve immediately alongside steamed jasmine rice or rice noodles.
# Expert Advice:
01 -
- The sauce hits that perfect sweet spot where you want to lick the plate but still feel virtuous about eating vegetables
- Everything cooks in one pan so you can pretend you are a minimalist chef even while your sink stays empty
02 -
- Overcrowding the pan steams the ingredients instead of stir frying them, so cook in batches if your wok looks too full
- Having your sauce whisked and ready before you turn on the heat makes the difference between a smooth stir fry and a chaotic scramble
03 -
- Pat your chicken completely dry with paper towels before slicing, which helps it develop those gorgeous golden brown edges instead of steaming in its own juices
- Let your wok get properly hot before adding any oil, which is what gives restaurant stir fries their signature smoky depth