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Sweet Chilli Chicken Stir-Fry Recipe

Sweet Chilli Chicken Stir-fry

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5 from 3 reviews

  • Total Time: 20 mins
  • Yield: 4 1x

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 tbsp freshly minced garlic
  • 1 tbsp freshly minced ginger
  • 2 boneless, skinless chicken breasts (600 g/1 lb 5 oz), cut into bite-sized pieces
  • ¼ cup (60 ml) tamari or all-purpose soy sauce
  • ⅓ cup (80 ml) sweet chilli sauce (see note 1 for gluten-free)
  • 1 cup (60 g) broccoli florets
  • 1 red capsicum (bell pepper), sliced
  • 1 red onion, quartered
  • Steamed rice, to serve
  • Sliced spring onion (scallion), to serve

Instructions

  1. Heat the olive in a large frying pan over high heat. Add the garlic and ginger and cook, stirring, for 30 seconds.
  2. Add the chicken and cook for 2–4 minutes until it is sealed and has changed colour.
  3. Add the tamari or soy sauce, sweet chilli sauce, broccoli and 1/4 cup (60 ml) of water. Stir to combine. Place the lid on and cook for 2 minutes.
  4. Stir through the red capsicum and red onion and cook for 1 minute or until the chicken is cooked through.
  5. Serve with rice, topped with fresh spring onion.

Notes

Note 1 – Although sweet chilli sauce is generally gluten-free, always check the ingredients listing on the jar.

MAKE AHEAD

This 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. 

LEFTOVERS

Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Not suitable for freezing.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: stir fry
  • Method: stir fry
  • Cuisine: Thai