Looking for a delicious and easy-to-make meal that packs a punch of flavour? Look no further than my Sweet Chilli Chicken Stir-fry recipe! Tender pieces of chicken breast are coated in a sticky sweet and savoury sauce, combined with colourful vegetables for a dish that’s both delicious and nutritious. This meal can be on the table in less than 20 minutes, but you can make it even quicker to prepare by slicing your chicken and veggies in advance. Feel free to customise this dish with your choice of veggies; green beans, snow peas (mangetout) and carrot would all work well.
Can you make Sweet Chilli Chicken Stir-fry ahead of time?
This Sweet Chilli Chicken Stir-fry recipe is best cooked fresh, but you can get a head start on dinner by slicing the chicken and vegetables up to 2 days before cooking. Store in an airtight container in the fridge.
Is Sweet Chilli Chicken Stir-fry suitable for leftovers?
Sweet Chilli Chicken Stir-fry leftovers can be refrigerated for up to 3 days in an airtight container. Reheat in the microwave. Not suitable for freezing.
Sweet Chilli Chicken Stir-fry
“For such a simple recipe, this packed so much flavor!” Share PrintIngredients
- 1 tbsp olive oil
- 1 tbsp freshly minced garlic
- 1 tbsp freshly minced ginger
- 600 g (1¼ lb) boneless skinless chicken breasts, cut into bite-sized pieces
- 60 ml (¼ cup) tamari or all-purpose soy sauce
- 80 ml (⅓ cup) sweet chilli sauce
- 60 g (¾ cup) broccoli florets
- 1 red capsicum (bell pepper), sliced
- 1 red onion, quartered
- Steamed rice, to serve
- Sliced spring onion (scallion), to serve
Instructions
- Heat the olive in a large frying pan over high heat. Add the garlic and ginger and cook, stirring, for 30 seconds.
- Add the chicken and cook for 2–4 minutes until it is sealed and has changed colour.
- Add the tamari or soy sauce, sweet chilli sauce, broccoli and ¼ cup (60 ml) of water. Stir to combine. Place the lid on and cook for 2 minutes.
- Stir through the red capsicum and red onion and cook for 1 minute or until the chicken is cooked through.
- Serve with rice, topped with fresh spring onion.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Melanie says:
This is yum and easy! Love that I had all the ingredients on hand 👍
Courtney says:
Has a great flavour and is so easy to prepare!
Gai Forrest says:
Made this for lunch today and so easy yet so very very tasty. I used Hokkien noodles and beef instead of chicken and there is only 2 of us and not one is left! I love the fact that all ingredients are in your fridge and pantry
ascott_76 says:
For such a simple recipe, this packed so much flavor! I doubled the sauce ingredients as I was using Hokkien Noodles instead of rice. We all really enjoyed this.
Lieshen says:
An absolute winner for busy week nights! Delicious!
Nicole says:
Wonderful to hear, Lieshen! 🙌🏻 Thanks for the rating too. Nic x