Sweet Chili Chicken Stir Fry

Ingredients

• 500 gchicken breast, sliced into thin strips
• 30 ml (2 tablespoons)sweet chilli sauce
• 15 ml (1 tablespoon)soy sauce
• 15 ml (1 tablespoon)sesame oil
• 1red pepper, sliced
• 1yellow pepper, sliced
• 75 g (1 cup)broccoli florets
• 2 clovesgarlic, finely chopped
• 2.5 cm (1 inch)ginger, finely chopped
• 2spring onions, chopped
• 15 g (1 tablespoon)cornflour
• 30 ml (2 tablespoons)vegetable oil
• to tastesalt and pepper
• 1 unitcooked jasmine rice, for serving

Instructions

1. 1

   Marinate chicken

   In a bowl, mix the chicken strips with the sweet chilli sauce, soy sauce and a sprinkle of salt and pepper. Leave to marinate for 10 minutes.

2. 2

   Heat the oil

   Warm the vegetable oil in a large frying pan or wok over medium-high heat.

3. 3

   Cook the chicken

   Add the marinated chicken and stir-fry for about 5–7 minutes, until cooked through and golden brown. Lift it out of the pan and set aside.

4. 4

   Fry aromatics

   Add the sesame oil to the same pan, then cook the garlic and ginger for about 30 seconds, until fragrant.

5. 5

   Cook the vegetables

   Add the sliced peppers and broccoli florets. Stir-fry for about 3–4 minutes, until crisp-tender.

6. 6

   Return the chicken

   Put the cooked chicken back in the pan. If you want a thicker sauce, mix the cornflour with a little water to make a slurry and add it.

7. 7

   Toss and heat

   Toss everything together until well combined and heated through. Add more sweet chilli sauce if you want a stronger flavour.

8. 8

   Garnish and serve

   Scatter the chopped spring onions over the stir-fry before serving with cooked jasmine rice.

What is sweet chilli chicken stir-fry?

A stir-fry cooks bite-sized ingredients quickly in a hot pan, then brings them together with a sauce. This version combines chicken, colourful peppers and broccoli with sweet chilli, soy, garlic and ginger.

The method is broadly associated with East and Southeast Asian cooking, while this particular combination is a simple home-style take rather than a claim to one specific regional tradition. Cooking the chicken and vegetables in stages helps each keep its texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while the rice and sweet chilli sauce contribute carbohydrates. The cooking oils supply most of the fat; serve with a generous share of peppers and broccoli alongside the rice to balance the plate.

The sauce and seasoning

Sweet chilli sauce: it supplies sweetness and chilli flavour, while soy sauce adds savoury depth. Taste the finished stir-fry before adding more sauce, as the chicken has already been marinated in it.

Cornflour: the optional slurry thickens the sauce so it clings more closely to the ingredients. Mix it with a little water first to avoid dry lumps in the pan.

Keep the chicken tender

Thin strips: slicing the chicken evenly helps it cook at a similar rate. Stir-fry it until cooked through and golden, then take it out while the vegetables cook.

Hot pan: a large frying pan or wok gives the chicken room to brown. If the pan is crowded, cook the chicken in batches rather than letting it steam.

Aim for crisp-tender vegetables

Peppers: sliced peppers should soften slightly but retain some bite after their brief stir-fry. Keep them moving so they cook evenly.

Broccoli: the florets should be bright and tender enough to bite, not limp. Cut any particularly large florets smaller so they cook alongside the peppers.

Timing and finishing

The chicken takes about 5–7 minutes, followed by about 30 seconds for the garlic and ginger and 3–4 minutes for the vegetables. Have everything sliced and ready before heating the pan, as stir-frying moves quickly.

Return the chicken to the pan only after the vegetables have reached the desired crisp-tender texture. Toss until everything is hot, then finish with spring onions.

Serve with jasmine rice

Jasmine rice makes a mild base for the sweet-savoury sauce and turns the stir-fry into a complete meal. Serve it alongside or spoon the chicken and vegetables over the top.

For a fresh contrast, serve with extra sliced spring onion. Keep any additional sweet chilli sauce on the side so everyone can adjust the flavour at the table.

Recipe notes & tips

• Slice the chicken into similarly sized strips so it cooks evenly.
• Prepare and arrange all the ingredients before heating the pan.
• Use a large pan or wok to give the chicken and vegetables room to stir-fry.
• Keep the vegetables moving and stop cooking while they still have some bite.
• Taste before adding extra sweet chilli sauce, since the chicken is already marinated in it.

Variations

• Add heat: serve with sliced fresh chilli or a pinch of chilli flakes.
• Use another grain: serve the stir-fry with cooked noodles instead of jasmine rice.
• Swap the vegetables: use sliced courgette or mangetout in place of some of the peppers.
• Make it vegetarian: replace the chicken with firm tofu and brown it before adding the vegetables.
• Boost the crunch: scatter sesame seeds over the finished dish.

Common mistakes to avoid

• Crowding the pan: the chicken may steam rather than brown, so cook it in batches if needed.
• Uneven strips: thick pieces take longer to cook, so cut the chicken to a similar size.
• Overcooking the vegetables: they lose their bite, so check them after 3 minutes.
• Adding dry cornflour: it can form lumps, so mix it with a little water into a slurry first.
• Adding too much sauce at once: it can overwhelm the dish, so taste before adding extra.

How to store

Refrigerate leftover stir-fry in a covered container for up to 3 days. Reheat until piping hot in a frying pan or microwave; store rice separately if possible and reheat it until piping hot as well.

Frequently asked questions