Sweet Chili Chicken Stir Fry

$- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup bell peppers (red, yellow, green), sliced - 1 medium onion, sliced - 2 cups broccoli florets - 4 cloves garlic, minced - 1 tablespoon ginger, minced - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon cornstarch - 2 tablespoons vegetable oil - Salt and pepper to taste - Sesame seeds for garnish - Fresh cilantro for garnish This dish shines with fresh, vibrant ingredients. First, the chicken is the star. I prefer using thighs since they stay juicy and tender. Next, the colorful bell peppers add crunch and sweetness. The onion and broccoli offer a mix of flavors and textures. For the sauce, sweet chili sauce brings a delightful kick. Soy sauce adds depth, while cornstarch thickens the dish. The garlic and ginger give it a warm, cozy aroma. Finally, sesame seeds and cilantro elevate the look and taste. Each ingredient plays a role in making this stir fry both tasty and appealing. {{ingredient_image_1}} Start with 1 lb of boneless, skinless chicken thighs. Cut them into bite-sized pieces. This helps the chicken cook evenly. In a medium bowl, mix 1/4 cup sweet chili sauce, 2 tablespoons soy sauce, and 1 tablespoon cornstarch. This mix will thicken the sauce later. Set the bowl aside for now. Heat 1 tablespoon of vegetable oil in a large skillet or wok. Use medium-high heat. Once hot, add the chicken pieces. Season them with salt and pepper. Stir-fry for 5-7 minutes. You want the chicken to be golden and fully cooked. Remove the chicken and set it aside. In the same skillet, add another tablespoon of oil. Then add sliced onion, bell peppers, and 2 cups of broccoli florets. Stir-fry these for 3-4 minutes. You want them tender but still crisp. Now, add 4 minced garlic cloves and 1 tablespoon of minced ginger. Stir-fry for about 1 minute until you smell their aroma. Return the chicken to the skillet. Pour the sweet chili sauce mix over the chicken and veggies. Stir everything well to coat. Cook for an additional 2-3 minutes. This will let the sauce thicken slightly. Once done, remove from heat. Garnish with sesame seeds and fresh cilantro for a nice touch. Enjoy your colorful and tasty Sweet Chili Chicken Stir Fry! To cook your stir fry well, keep the heat high. This helps the food cook fast and stay crisp. Use a large skillet or wok for even cooking. Cut all your chicken and veggies into small pieces. This way, they cook evenly. Start with the chicken, then add veggies. Stir often to keep everything moving. Sweet chili sauce gives your dish a great taste. Mix it with soy sauce and cornstarch for a nice glaze. Add salt and pepper to the chicken and veggies while cooking. You can also try adding a splash of lime juice for extra brightness. Ginger and garlic are key for depth. They should go in right after your veggies. Make your dish look great! Serve it over fluffy jasmine rice or quinoa. This adds color and texture. Sprinkle sesame seeds on top for crunch. Fresh cilantro adds a pop of green and freshness. Use a nice plate to showcase your colorful stir fry. A good presentation makes the meal feel special. Pro Tips Prep Ingredients Ahead: Having all your ingredients prepped and ready to go will make the cooking process smoother and faster, allowing you to focus on stir-frying. Use High Heat: Stir-frying requires high heat to achieve that perfect char and sear on the chicken and vegetables. Ensure your pan or wok is hot before adding the ingredients. Don’t Overcrowd the Pan: If you add too many ingredients at once, it will lower the pan's temperature and steam your food instead of stir-frying it. Cook in batches if necessary. Customize Your Veggies: Feel free to mix in your favorite vegetables or whatever you have on hand, such as snap peas, carrots, or zucchini, for added flavor and nutrition. {{image_2}} You can swap out chicken for other meats. Try shrimp, beef, or pork. Each protein brings its own taste. Shrimp cooks fast and adds a sweet flavor. Beef gives a hearty bite, while pork adds richness. Just adjust cooking times for each meat. Feel free to change the veggies in this stir fry. Use snap peas, carrots, or zucchini. Each veggie changes the dish’s color and taste. You can also mix in mushrooms or baby corn. Choose what you love and what you have on hand. To make this dish vegetarian or vegan, skip the chicken. Use tofu or tempeh as a protein. Press and cube the tofu to get rid of extra moisture. Cook it until golden for a nice texture. You can also add chickpeas for extra protein. Use vegetable broth instead of sauces with animal products. This keeps all the flavors while meeting your diet needs. You can store sweet chili chicken stir fry in the fridge. Place it in an airtight container. It will stay fresh for up to three days. Before storing, let it cool to room temperature. This helps keep it tasty and safe to eat. If you want to keep it longer, you can freeze the stir fry. Use a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. It can last for up to three months in the freezer. To thaw, move it to the fridge overnight. When you are ready to eat, reheat the stir fry. You can use a microwave or a skillet. If using a microwave, heat for one to two minutes. Stir halfway to ensure even warming. If using a skillet, add a splash of water and heat over medium heat. This keeps the dish moist and delicious. You can serve this stir fry with rice or noodles. I love jasmine rice for its light flavor. You can also use brown rice for a healthier option. Quinoa works well too! If you want something crunchy, try serving it with crispy spring rolls. These pair nicely with the sweet flavors of the dish. Yes, you can use frozen vegetables! They make cooking fast and easy. Just add them to the skillet after cooking the chicken. Cook them a bit longer until they are hot. Frozen veggies can taste great, but fresh ones add more flavor. To adjust the spice level, you can add more or less sweet chili sauce. If you want it spicier, add some red pepper flakes or chili sauce. For a milder taste, use less of the sweet chili sauce. You can also serve it with chili sauce on the side for those who want a kick. The best type of chicken for stir-frying is boneless, skinless chicken thighs. They stay juicy and tender when cooked. You can also use chicken breast, but it may dry out faster. Cut the chicken into small pieces for even cooking and better flavor. In this blog post, we explored making a tasty Sweet Chili Chicken Stir Fry. We covered the key ingredients, step-by-step cooking, and helpful tips. You can change the recipe with different proteins or veggies. Proper storage keeps your food fresh. Finally, answering common questions helps you enjoy this dish even more. I hope you feel ready to cook a delicious stir fry that fits your taste. Enjoy your meal!$

A flavorful stir fry featuring chicken, colorful vegetables, and a sweet chili sauce.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Asian

Servings 4

Calories 400 kcal

Ingredients

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup bell peppers (red, yellow, green), sliced
1 medium onion, sliced
2 cups broccoli florets
4 cloves garlic, minced
1 tablespoon ginger, minced
1/4 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
to taste salt and pepper
for garnish sesame seeds
for garnish fresh cilantro

Instructions

In a medium bowl, combine the sweet chili sauce, soy sauce, and cornstarch. Mix well and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season with salt and pepper. Stir-fry for about 5-7 minutes until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the sliced onion, bell peppers, and broccoli. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Add the minced garlic and ginger to the vegetables, and stir-fry for an additional minute until fragrant.
Return the cooked chicken to the skillet. Pour the sweet chili sauce mixture over the chicken and vegetables. Stir well to coat everything evenly and cook for another 2-3 minutes until the sauce thickens slightly.
Remove from heat and garnish with sesame seeds and fresh cilantro.

Notes

Serve over steamed jasmine rice or quinoa, and sprinkle additional sesame seeds on top for an elegant touch.

Keyword chicken, quick meal, stir fry, sweet chili