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Sweet Chili Chicken

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Quick stir-fried chicken breast and colorful veggies coated in a sweet-tangy chili glaze—an easy 30-minute meal bursting with balanced heat and crunch.

Ingredients

  • 1 lb (450 g) boneless, skinless chicken breast, diced
  • 1 medium bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 tbsp minced garlic (about 3 cloves)
  • 1 tsp minced fresh ginger
  • ½ cup (120 ml) sweet chili sauce
  • 2 tbsp soy sauce (low-sodium preferred)
  • 1 tbsp cornstarch
  • ½ tsp kosher salt (or to taste)
  • ¼ tsp freshly ground black pepper
  • 2 tbsp olive oil (or neutral oil)
  • 2 tbsp chopped green onions, for garnish
  • 1 tsp sesame seeds, for garnish

Instructions

  1. In a bowl, toss the diced chicken with salt, pepper, and cornstarch until evenly coated.
  2. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook 5–7 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
  3. Add remaining oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
  4. Add bell pepper and broccoli; stir-fry 3–4 minutes until crisp-tender.
  5. Pour in sweet chili sauce and soy sauce; bring to a simmer, stirring, until slightly thickened.
  6. Return chicken to the pan; toss to coat in sauce and heat through, about 1 minute.
  7. Remove from heat. Garnish with green onions and sesame seeds. Serve hot over rice or noodles.

Notes

  • Protein swap: Substitute chicken thighs or shrimp; adjust cook time accordingly.
  • Extra heat: Stir in sriracha or red-pepper flakes for a spicier kick.
  • Veggie variety: Snap peas, carrots, or mushrooms work well—add with bell pepper.
  • Air-fryer option: Air-fry coated chicken at 400 °F (200 °C) for 10 minutes before tossing in sauce for extra crispness.
  • Storage: Refrigerate leftovers up to 4 days in an airtight container; reheat in a skillet with a splash of water or broth.

Nutrition

Find it online: https://lauracooks.com/sweet-chili-chicken/