I whip up tender chicken tossed in a tangy, sweet chili sauce with bell peppers and broccoli, making a balanced, vibrant meal that’s ready in around 30 minutes.

Why You’ll Love This Recipe

I love how this dish is bursting with flavor yet simple to make. The sweet chili sauce I use has the perfect balance of spicy and sweet, while fresh veggies add crunch and nutrition. It’s one of my go‑to weeknight dinners that’s both satisfying and quick.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breast (about 1 lb)
Bell pepper, sliced
Broccoli florets (about 1 cup)
Garlic, minced (1 tbsp)
Ginger, minced (1 tsp)
Sweet chili sauce (½ cup)
Soy sauce (2 tbsp)
Cornstarch (1 tbsp)
Salt and pepper, to taste
Olive oil (2 tbsp)
Green onions, chopped (for garnish)
Sesame seeds (for garnish)

directions

I dice the chicken and season it with salt, pepper, and cornstarch until each piece is lightly coated.
I heat olive oil in a skillet, then cook the chicken until it’s golden and cooked through, about 5–7 minutes. I set it aside.
In the same pan, I sauté garlic and ginger for a minute, then add bell pepper and broccoli until they’re crisp‑tender.
I stir in the sweet chili sauce and soy sauce, letting it bubble and thicken.
I return the chicken to the pan, tossing everything together so each piece is well coated.
I finish by garnishing with green onions and sesame seeds before serving.

Servings and timing

Makes about 4 servings.
Prep time: ~10 minutes
Cook time: ~15–20 minutes
Total time: ~30 minutes

Variations

Protein swap: I sometimes use chicken thighs or even shrimp in this sauce—just adjust cooking time accordingly.
Extra heat: I add sriracha or red pepper flakes if I want more spice.
Veggie variety: I’ve also stirred in snap peas, carrots, or mushrooms depending on what’s in my fridge.
Air‑fryer option: I coat the chicken and air‑fry at 400 °F for about 10 minutes before tossing it in sauce for a crispier texture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I gently warm it in a skillet over medium heat or microwave until heated through. If the sauce has thickened too much, I stir in a splash of water or broth to loosen it back up.

FAQs

### Can I make this gluten‑free?

Absolutely. I swap soy sauce for tamari and ensure the sweet chili sauce is gluten‑free. Cornstarch is naturally gluten‑free, so that part’s already safe.

### What’s the best way to reheat the dish?

I prefer reheating it in a skillet with a little water or broth to restore the sauce’s silky texture. Microwaving works too; I just add a splash of liquid and cover it.

### Can this be prepped ahead?

Yes! I’ve prepped the chicken and veggies separately the night before. When I’m ready to eat, I reheat them and toss with hot sauce—it saves a few minutes.

### Is the recipe spicy?

It has a mild heat from the sauce, but I always tone it down or up based on my mood. Brands vary; I pick a milder sweet chili sauce for a gentle spice, or I kick it up with extra sriracha.

### What do you serve it with?

I love it over steamed jasmine rice or noodles. For a low‑carb twist, I serve it with cauliflower rice or zoodles.

Conclusion

This Sweet Chili Chicken recipe is a flavorful, easy‑to‑make dish that comes together in under 30 minutes. I’ve made it countless times because it’s adaptable, delicious, and satisfying. Whether you stick to the classic version or try one of the variations, I think you’ll find it quickly becomes a favorite in your rotation too.