I love a quick and flavorful dinner that’s packed with color, texture, and a little bit of heat, this Sweet Chili Chicken Stir-Fry with Broccoli is the perfect meal to make. It tastes just like takeout — only fresher, faster, and made with simple ingredients you probably already have at home.
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The first time I made this, the sweet and spicy aroma coming from the pan had my husband walking into the kitchen asking, “Is it done yet?” Between the tender chicken, crisp bell peppers, and bright broccoli, this meal quickly became one of our weeknight staples. It’s so easy to make, and that glossy chili sauce ties everything together beautifully.
Why You’ll Love This Recipe
- Ready in 30 Minutes: Perfect for busy weeknights.
- Full of Flavor and Color: Sweet, savory, and just a hint of heat.
- Family-Friendly: Everyone loves this sauce — even the kids.
- Great for Meal Prep: Reheats perfectly for quick lunches.
- Customizable: Add broccoli, snap peas, or even carrots for more veggies.
Ingredients You’ll Need
Here’s what you’ll need to make this stir-fry. You can easily adjust the veggies to what’s in your fridge or freezer.
- 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 2 tbsp olive oil, divided
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups fresh or frozen broccoli florets
- 2 cloves garlic, minced
- ½ cup sweet chili sauce (I love this stuff!)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp honey (optional for extra sweetness)
- 1 tsp cornstarch mixed with 1 tbsp water (to thicken the sauce)
- Salt and pepper to taste
- Chopped scallions or sesame seeds for garnish
How to Make Sweet Chili Chicken Stir-Fry with Broccoli
This recipe comes together quickly! So prep everything first before heating your skillet or wok.
Step 1: Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Season your chicken pieces with salt and pepper, then add them to the pan. Cook until golden and cooked through, about 6–8 minutes. Remove from the skillet and set aside.
Step 2: Sauté the Veggies
Add the remaining tablespoon of oil to the same pan. Toss in the onion, bell peppers, and garlic. Stir-fry for about 2–3 minutes. Then, add the broccoli florets.
- If using fresh broccoli, cook for about 3–4 minutes until tender-crisp.
- If using frozen broccoli, add directly to the pan (no need to thaw fully). Cook for 4–5 minutes until heated through and slightly crisp.
If the broccoli releases extra moisture, simply turn up the heat for a minute before adding the sauce — this keeps your stir-fry glossy, not watery.
Step 3: Make the Sauce
In a small bowl, whisk together the sweet chili sauce, soy sauce, vinegar, and honey. Pour this mixture over the vegetables and stir to coat evenly.
Step 4: Combine and Thicken
Return the cooked chicken to the skillet. Stir everything together and simmer for 2–3 minutes so the flavors blend. Stir in the cornstarch slurry and cook for another minute or two until the sauce thickens and clings beautifully to the chicken and veggies.
Step 5: Serve and Enjoy
Garnish with chopped scallions or sesame seeds. Serve hot over rice or noodles — or enjoy it just as it is for a lighter meal.
Tips for Success
- Prep Before Cooking: Stir-fries move fast, so have everything chopped and ready.
- Avoid Overcrowding: If doubling the recipe, cook the chicken in batches for better browning.
- Balance the Sweetness: Add a squeeze of lime or a splash of extra soy sauce if you prefer a tangier sauce.
- Customize the Veggies: Try snap peas, shredded carrots, or baby corn for extra crunch and color.
Serving Ideas
This Sweet Chili Chicken Stir-Fry with Broccoli pairs beautifully with jasmine rice, white rice, or even brown rice. You can also toss it with lo mein or rice noodles for a takeout-style dinner at home. For a complete meal, serve it alongside my Easy Bean Salad or Quick Pickled Cucumbers and Onions— the freshness complements the sweet-spicy glaze perfectly.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through. The sauce stays glossy and flavorful even after reheating — and the broccoli holds its texture nicely when not overcooked.
FAQs
Can I use frozen broccoli in this recipe?
Absolutely! Frozen florets work great. Just add them straight to the pan with the peppers and cook a minute or two longer to heat through.
Is sweet chili sauce spicy?
It’s mild — more sweet than hot — with just a hint of warmth. You can easily spice it up with crushed red pepper flakes or a drizzle of sriracha.
Can I make this vegetarian?
Yes! Swap the chicken for tofu or tempeh, and use soy sauce or coconut aminos for the same flavor base.
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Sweet Chili Chicken Stir-Fry
Ingredients
Stir Fry
Sauce
- ½ cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp honey optional, for extra sweetness
- 1 tsp cornstarch mixed with 1 tbsp water for thickening
Garnish
- Chopped scallions optional garnish
- Sesame seeds optional garnish
Instructions
- Pat the chicken dry and season lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden and cooked through, about 6–8 minutes. Remove from the skillet and set aside.
- Add the remaining tablespoon of olive oil to the same pan. Add the sliced onion, red and yellow bell peppers, and minced garlic. Stir-fry for 2–3 minutes, just until the vegetables start to soften.
- If using fresh broccoli, cook for about 3–4 minutes until tender-crisp.
- If using frozen broccoli, add it straight from the freezer and stir-fry for about 4–5 minutes until heated through.
- If the broccoli releases extra water, simply turn up the heat for a minute before adding the sauce — this helps keep the stir-fry glossy instead of watery.
- In a small bowl, whisk together sweet chili sauce, soy sauce, vinegar, and honey. Pour the sauce over the vegetables and stir to combine.
- Return the cooked chicken to the skillet. Stir everything together and let it simmer for 2–3 minutes so the flavors blend. Add the cornstarch slurry and cook for another minute or two until the sauce thickens and clings to the chicken and veggies.
- Sprinkle with chopped scallions and sesame seeds. Serve hot over jasmine rice, white rice, or noodles for a complete meal.
Notes
Notes
- Broccoli Tips: Frozen broccoli works perfectly in this recipe. For the best texture, don’t thaw completely before adding — just shake off any ice crystals and add straight to the skillet.
- Add Some Heat: Want it spicier? Stir in a pinch of crushed red pepper flakes or a drizzle of sriracha.
- Make It Vegetarian: Substitute tofu or tempeh for the chicken and follow the same sauce instructions.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until hot.