Sweet Chili Chicken Stir Fry

In today’s fast-paced world, finding the balance between healthy eating and a busy lifestyle can be quite the challenge. Enter Sweet Chili Chicken Stir Fry, a vibrant, flavorful dish that not only caters to your taste buds but also supports your nutritional needs. This dish perfectly embodies the essence of quick cooking, allowing you to whip up a delightful meal in less than 30 minutes. With tender pieces of chicken coated in a sweet and spicy sauce, accompanied by fresh vegetables, this stir fry is a crowd-pleaser for families and busy professionals alike.

Discover the deliciousness of Sweet Chili Chicken Stir Fry, a perfect meal for busy lifestyles! This flavorful dish combines tender chicken, vibrant bell peppers, and crunchy snap peas, all coated in a sweet and spicy sauce. Ready in under 30 minutes, it’s a quick, nutritious option for weeknight dinners. With simple ingredients and easy preparation, you can enjoy a satisfying meal that’s as good for your health as it is for your taste buds. Get cooking and savor the vibrant flavors!

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Ingredients

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

2 cups mixed bell peppers (red, yellow, green), sliced into strips

1 medium onion, sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 cup snap peas, trimmed and rinsed

1/4 cup sweet chili sauce

2 tablespoons low-sodium soy sauce

2 tablespoons vegetable oil (for frying)

1 tablespoon sesame oil

1 tablespoon cornstarch

1/4 cup chicken broth (or water)

Salt and pepper, to taste

Cooked Jasmine or brown rice, for serving

Optional toppings: sesame seeds, chopped green onions, or fresh cilantro

Instructions

Marinate the Chicken: In a medium mixing bowl, combine the chicken pieces with half of the sweet chili sauce, soy sauce, and cornstarch. Stir thoroughly to ensure the chicken is evenly coated. Cover the bowl and let it marinate for at least 15 minutes at room temperature, or refrigerate for up to 1 hour for maximum flavor.

Prepare the Vegetables: While the chicken marinates, slice the bell peppers and onion, and mince the garlic and ginger. Set aside the prepped vegetables so they are ready for cooking.

Heat the Pan: Preheat a large wok or deep skillet over medium-high heat. Once the pan is hot, add the vegetable oil and allow it to heat up.

Cook the Chicken: Carefully add the marinated chicken to the pan in a single layer, ensuring not to overcrowd the pan. Sear the chicken without stirring for about 2-3 minutes to achieve a nice golden-brown crust. Flip the pieces and cook for another 2-3 minutes or until the chicken is fully cooked through and lightly browned. Remove the chicken from the pan and set it aside.

Sauté the Vegetables: In the same pan, add the sliced onion, minced garlic, and ginger. Stir-fry for about 1-2 minutes, or until fragrant. Next, add the sliced bell peppers and snap peas, cooking for an additional 3-4 minutes until the vegetables are tender yet still crisp.

Combine Ingredients: Return the cooked chicken to the pan with the sautéed vegetables. Pour in the remaining sweet chili sauce, sesame oil, and chicken broth (or water). Stir everything together, cooking for another 2-3 minutes until the sauce thickens slightly and coats the chicken and vegetables beautifully. Adjust seasoning with salt and pepper to taste.

Serve: Dish the stir fry over a generous serving of cooked Jasmine or brown rice. For an added touch, sprinkle with sesame seeds, chopped green onions, or fresh cilantro before serving.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings