Quick Sweet Chilli Chicken Stir Fry

The first time I made this sweet chilli chicken was on a Tuesday evening when I had about 25 minutes to get dinner on the table before heading out again. I honestly threw it together expecting something edible at best, but my roommate stopped mid bite and asked what restaurant I ordered from. Now it is the recipe I turn to when I want people to think I spent way more time cooking than I actually did.

Last month my sister dropped by unexpectedly and I managed to have this ready in the time it took her to tell me about her day. She kept saying how restaurants never get the vegetables quite this crisp tender. The way the sweet chilli sauce caramelizes slightly on the hot chicken is something I have not been able to replicate with takeout.

Ingredients

• 500 g boneless skinless chicken breast: Slice this against the grain into thin strips so it cooks quickly and stays tender
• 1 red bell pepper and 1 yellow bell pepper: The color contrast makes this dish feel special and they hold their crunch beautifully
• 1 small red onion: Thin slices add a mild bite and pretty color throughout the stir fry
• 100 g sugar snap peas: These bring such satisfying crunch and brightness to every bite
• 2 spring onions: Save these for the end so they stay fresh and vibrant
• 4 tbsp sweet chilli sauce: This forms the backbone of the sauce so use one you really love
• 2 tbsp light soy sauce: Adds that essential savory depth without overpowering the sweetness
• 1 tbsp rice vinegar: Cuts through the richness and brightens the whole dish
• 1 tbsp honey: Helps the sauce cling to everything and balances the chilli heat
• 1 tsp sesame oil: Just enough to add that nutty finish at the end
• 2 cloves garlic: Minced fresh garlic makes such a difference here
• 1 tsp fresh ginger: Grated right into the pan for maximum aroma
• 1 tbsp vegetable oil: Use something neutral with a high smoke point for stir frying
• 1 tbsp sesame seeds: Optional but they add such lovely texture and visual appeal
• Fresh coriander leaves: A handful scattered on top makes everything taste fresher

Instructions

Mix the sauce first:

Whisk together sweet chilli sauce soy sauce rice vinegar honey and sesame oil in a small bowl until smooth

Get the pan nice and hot:

Heat vegetable oil in your wok or large frying pan over high heat until it shimmers slightly

Cook the chicken quickly:

Add sliced chicken and stir fry for 3 to 4 minutes until just cooked through then remove and set aside

Wake up the aromatics:

Toss in garlic and ginger and stir fry for about 30 seconds until you can really smell them

Add the hard vegetables:

Throw in bell peppers red onion and sugar snap peas and stir fry for 2 to 3 minutes until vibrant but still crisp

Bring it all together:

Return chicken to the pan pour in the sauce and toss everything for 2 to 3 minutes until coated and hot

Finish with flair:

Scatter with spring onions and sesame seeds top with coriander if you like and serve right away

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This recipe has become my go to for potlucks because it travels so well and people always ask for the recipe. I love hearing friends say they could never make stir fry at home then watching them realize how simple it actually is.

Perfect Rice Every Time

I have found that starting jasmine rice about 20 minutes before I begin prepping ingredients means everything finishes together. Leftover rice that has been refrigerated actually works even better if you are making this the next day.

Making It Your Own

Sometimes I add baby corn or water chestnuts when I want extra crunch. Broccoli florets work beautifully too just add them a minute earlier than the other vegetables.

Getting That Restaurant Texture

The secret is slicing all your vegetables about the same thickness so they cook evenly. And do not overcrowd the pan or you will end up steaming instead of frying.

• Cut everything while the pan heats up
• Keep the heat high and keep things moving
• Have your serving platter ready before you start

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This is one of those dinners that makes weeknight cooking feel like a treat. I hope it becomes as much of a staple in your kitchen as it is in mine.

Recipe FAQs

→ How long does this dish take to prepare?

From start to finish, this dish takes 25 minutes total—10 minutes for preparation and 15 minutes of actual cooking time, making it perfect for busy weeknight dinners.

→ Can I make this dish vegetarian?

Absolutely! Replace the chicken with firm tofu cubes. Press and drain the tofu first, then stir-fry for 4-5 minutes until golden before adding the vegetables and sauce.

→ What can I serve with sweet chilli chicken?

Steamed jasmine rice or rice noodles work beautifully as they soak up the flavourful sauce. You could also serve with noodles or even cauliflower rice for a low-carb option.

→ Is this dish spicy?

The sweet chilli sauce provides mild to moderate heat depending on the brand you choose. If you prefer more spice, add sliced fresh red chilli along with the aromatics.

→ Can I prepare the sauce in advance?

Yes! whisk the sauce ingredients together and store in an airtight container in the fridge for up to a week. This makes the actual cooking even faster on busy nights.

→ Can I use other vegetables?

Certainly! Broccoli florets, baby corn, carrots, or mushrooms work wonderfully. Just adjust cooking times accordingly—harder vegetables may need an extra minute or two.