Quick Sweet Chilli Chicken Stir Fry (Printer-friendly)

Tender chicken and crisp vegetables coated in tangy-sweet chili sauce, ready in 25 minutes.

# What You Need:

→ Meats

01 - 1.1 pounds boneless, skinless chicken breast, thinly sliced

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 small red onion, sliced
05 - 3.5 ounces sugar snap peas, trimmed
06 - 2 cloves garlic, minced
07 - 1 thumb-sized piece fresh ginger, peeled and finely grated

→ Sauce

08 - 0.4 cup sweet chili sauce
09 - 2 tablespoons soy sauce
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil

→ Garnishes

12 - 2 spring onions, thinly sliced
13 - 1 tablespoon sesame seeds

→ Oil

14 - 2 tablespoons vegetable oil for stir frying

# How to Make It:

01 - Mix together sweet chili sauce, soy sauce, rice vinegar, and sesame oil in a small bowl. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat. Add chicken slices and stir-fry for 4-5 minutes until golden and just cooked through. Remove from pan and set aside.
03 - Add remaining oil to the pan. Stir-fry garlic and ginger for 30 seconds until fragrant.
04 - Add bell peppers, red onion, and sugar snap peas. Stir-fry for 3-4 minutes until vegetables are just tender but still crisp.
05 - Return chicken to the pan. Pour in prepared sauce. Toss everything together for 2-3 minutes until well coated and heated through.
06 - Transfer to plates. Garnish with spring onions and sesame seeds. Serve immediately with steamed rice or noodles if desired.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is practically nonexistent
  • The sauce hits that perfect sweet and tangy balance that makes everyone go back for seconds
  • You can prep all the veggies ahead of time and cook everything in under 15 minutes
02 -
  • Keep the heat high and keep things moving, or you will end up steaming instead of stir-frying
  • Do not overcrowd the pan when cooking the chicken, or it will never get that nice golden color
  • The sauce thickens quickly in the pan, so have everything ready before you pour it in
03 -
  • Cold chicken goes into a hot pan for the best sear and texture
  • Taste your sauce before adding it, and adjust the balance if needed

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