Sweet Chilli Chicken Stir-Fry

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 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 air-tight container.

Is Sweet Chilli Chicken Stir-Fry suitable for leftovers?

Sweet Chilli Chicken Stir-Fry leftovers can be refrigerated for up to 3 days. Reheat in the microwave. Not suitable for freezing.

Sweet Chilli Chicken Stir-Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Total Time: 20 mins
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

• 1 tbsp olive oil
• 1 tbsp garlic, freshly minced
• 1 tbsp ginger, freshly minced
• 2 chicken breasts (approx 600 g/21 oz), cut into bite-sized pieces
• 1/4 cup all-purpose soy sauce (or tamari)
• 1/3 cup sweet chilli sauce
• 1 cup broccoli florets
• 1 red capsicum/bell pepper, sliced
• 1 red onion, quartered
• Sliced spring onion/scallion and rice, to serve

Cook Mode Toggle on to prevent your screen from locking.

Instructions

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.

Notes

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 air-tight container. 

LEFTOVERS

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