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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


  • 1 tbsp olive oil
  • 1 tbsp garlic, freshly minced
  • 1 tbsp ginger, freshly minced
  • 2 chicken breasts (600 g/21 oz), cut into bite-sized pieces
  • ¼ cup (60 ml) all-purpose soy sauce (or tamari)
  • ⅓ cup (80 ml) sweet chilli sauce
  • 1 cup (90 g) broccoli florets
  • 1 red capsicum/bell pepper, sliced
  • 1 red onion, quartered
  • Sliced spring onion/scallion and rice, to serve


  1. Heat olive in a large frying pan on high heat. Add the garlic and ginger. 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 all-purpose soy sauce (or tamari), sweet chilli sauce, broccoli and 1/4 cup 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.



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 air-tight container. 


Refrigerate for up to 3 days. 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