Quick Sweet Chili Chicken Stir-Fry With Vegetables

Why You’ll Love This Recipe

• Fast, colorful stir-fry that goes from fridge to table in about 30–35 minutes.
• Balanced sweet-heat sauce that is family-friendly but easy to spice up.
• Uses simple supermarket ingredients and flexible veggies you probably already have.
• Perfect one-pan weeknight dinner that reheats well for lunch the next day.

Grocery List

• Produce: Red bell pepper, broccoli, sugar snap peas or snow peas, carrot, green onions, garlic, fresh ginger, lime
• Dairy: None
• Pantry: Boneless chicken, Thai sweet chili sauce, low-sodium soy sauce, rice vinegar, cornstarch, neutral oil, toasted sesame oil (optional), jasmine or basmati rice, salt, black pepper, toasted sesame seeds (optional)

Full Ingredients

For the Sweet Chili Sauce

• 1/2 cup (120 ml) Thai sweet chili sauce
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp freshly squeezed lime juice (about 1/2 lime)
• 2 tsp cornstarch
• 2 tbsp cold water

For the Chicken Stir-Fry

• 1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced against the grain
• 2 tbsp cornstarch
• 1/2 tsp fine salt (plus more to taste)
• 1/4 tsp freshly ground black pepper
• 2 tbsp neutral oil (canola, vegetable, or peanut), divided
• 1 medium red bell pepper, cored and thinly sliced into strips
• 2 cups small broccoli florets (about 1 small head)
• 1 cup sugar snap peas or snow peas, trimmed
• 1 medium carrot, peeled and thinly sliced on a diagonal
• 3 green onions, sliced; white and green parts separated
• 2 cloves garlic, minced (about 2 tsp)
• 1 tsp fresh ginger, minced or grated
• 1 tsp toasted sesame oil (optional, for finishing)

For Serving

• 3–4 cups cooked jasmine or basmati rice, hot
• 1–2 tsp toasted sesame seeds (optional)
• Extra sliced green onions (green tops) for garnish
• Lime wedges (optional)

Step-by-Step Instructions

Step 1: Make the sweet chili sauce

In a small bowl or liquid measuring cup, whisk together the Thai sweet chili sauce, soy sauce, and rice vinegar. In a separate small bowl, stir the cornstarch and cold water until completely smooth, with no lumps. Pour the cornstarch slurry into the sweet chili mixture and add the lime juice. Whisk until fully combined.

Set this sauce near the stove so it is ready when you start stir-frying. The cornstarch in the sauce will thicken it quickly once it hits the hot pan, giving you that glossy, restaurant-style finish.

Step 2: Prep and season the chicken

Pat the chicken dry with paper towels to remove excess moisture; this helps it brown instead of steam. Slice the chicken into thin strips, about 1/4 inch (0.5 cm) thick, cutting against the grain so it stays tender.

Place the sliced chicken in a medium bowl. Sprinkle with 2 tbsp cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper. Toss well to evenly coat every piece; a light, even coating helps the chicken brown and gives the sauce something to cling to later.

Step 3: Prep the vegetables and aromatics

Prepare all the vegetables before you start cooking; stir-frying moves quickly. Thinly slice the red bell pepper into strips. Cut the broccoli into small, bite-sized florets. Trim the ends from the sugar snap peas or snow peas. Peel and slice the carrot on a diagonal into thin coins.

Slice the green onions, keeping the white/light green parts in one pile and the dark green tops in another. Mince the garlic and ginger. Arrange everything near the stove in separate small bowls or piles, ready to add to the pan.

Step 4: Stir-fry the chicken

Heat a large wok or a wide, heavy skillet over medium-high heat for 1–2 minutes, until hot. Add 1 tbsp of the neutral oil and swirl to coat the pan. When the oil is shimmering, add the chicken in an even layer. Avoid crowding the pan; if your pan is small, cook the chicken in two batches.

Let the chicken cook undisturbed for 1–2 minutes to develop some color, then stir-fry for another 2–3 minutes until the pieces are lightly browned and just cooked through (no pink in the center). Transfer the chicken to a clean plate and set aside. The chicken will finish in the sauce later, so avoid overcooking at this stage.

Step 5: Stir-fry the vegetables

Return the pan to medium-high heat and add the remaining 1 tbsp oil. Add the bell pepper, broccoli, snap peas, carrot, and the white/light green parts of the green onions. Stir-fry for 3–4 minutes, tossing frequently, until the vegetables are bright in color and crisp-tender. If the pan seems very dry or things start to scorch, splash in 1–2 tbsp of water and stir; the steam will help cook the vegetables without extra oil.

Add the garlic and ginger and cook for 30 seconds, stirring constantly, just until fragrant. Do not let the garlic brown, or it will taste bitter.

Step 6: Add the sauce and finish cooking

Return the cooked chicken and any accumulated juices to the pan with the vegetables. Give the sweet chili sauce a quick stir, then pour it into the hot pan. Stir everything together so the chicken and vegetables are well coated.

Cook, stirring frequently, for 2–3 minutes, or until the sauce comes to a simmer and thickens into a glossy coating that clings to the chicken and vegetables. If using, drizzle in the toasted sesame oil and stir to combine. Taste and adjust seasoning: add a pinch of salt for more savoriness, a splash of soy sauce for depth, or a squeeze of lime for brightness.

Step 7: Serve and garnish

Spoon the sweet chili chicken stir-fry over bowls of hot cooked rice. Scatter the reserved green onion tops and toasted sesame seeds over the top. Add lime wedges on the side, if desired, for squeezing over just before eating.

Serve immediately while everything is hot and the vegetables are still crisp-tender. This dish is best eaten fresh but also reheats nicely for lunches.

Pro Tips

• Get the pan really hot: Preheating your wok or skillet ensures the chicken sears quickly and develops good color without overcooking.
• Slice everything evenly: Aim for similar-sized pieces of chicken and vegetables so they cook at the same rate and stay tender-crisp.
• Do not overcrowd the pan: If your pan is small, cook the chicken in batches so it browns rather than steams.
• Adjust the heat level: For more spice, add 1–2 tsp sriracha or chili-garlic sauce to the sweet chili sauce mixture, or sprinkle red pepper flakes at the end.
• Thinning the sauce: If the sauce gets too thick, stir in 1–2 tbsp water at a time until it reaches your desired consistency.

Variations

• Spicy peanut version: Stir 2 tbsp creamy peanut butter into the sweet chili sauce mixture and thin with an extra 1–2 tbsp water. Garnish with chopped peanuts.
• All-vegetable stir-fry: Skip the chicken and add extra vegetables such as mushrooms, baby corn, or zucchini. Use vegetable broth instead of chicken broth if you add any liquid.
• Shrimp swap: Replace chicken with 1 lb (450 g) large shrimp, peeled and deveined. Pat very dry, toss lightly with 1 tbsp cornstarch, and stir-fry just 2–3 minutes until pink before proceeding with the recipe.

Storage & Make-Ahead

Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water, stirring until hot, or microwave in 45–60 second bursts, stirring between each. The vegetables will soften slightly but the flavors remain excellent.

You can make the sweet chili sauce mixture up to 3 days in advance and refrigerate it in a sealed jar; stir well before using. All vegetables can be sliced up to 1 day ahead and stored in separate containers in the fridge. For best texture, slice and coat the chicken with cornstarch just before cooking.

Nutrition (per serving)

Approximate values (including 3/4 cup cooked jasmine rice per serving): 460 calories; 28 g protein; 11 g fat; 60 g carbohydrates; 3 g saturated fat; 3 g fiber; 20 g sugars; 850 mg sodium. Actual values will vary based on exact ingredients and portion sizes.