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sweet-chili-chicken-stir-fry-recipe

Sweet Chili Chicken Stir-Fry

Nettie
Sweet Chili Chicken Stir-Fry with Broccoli – A colorful 30-minute stir-fry featuring tender chicken, crisp broccoli, and bell peppers tossed in a glossy sweet chili sauce that’s perfectly balanced with sweet, savory, and mild heat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, Main Course
Cuisine asian
Servings 4 servings
Calories 384 kcal

Equipment

Ingredients
  

Stir Fry

  • 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 broccoli florets fresh or frozen
  • 2 cloves garlic minced
  • Salt and pepper to taste

Sauce

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

When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.

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.

Nutrition

Serving: 1servingCalories: 384kcalCarbohydrates: 29gProtein: 39gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 109mgSodium: 1037mgPotassium: 953mgFiber: 3gSugar: 22gVitamin A: 1326IUVitamin C: 137mgCalcium: 44mgIron: 2mg
Keyword chicken broccoli stir fry, quick chicken dinner, sweet chili chicken stir fry, weeknight meal
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