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Before diving into the stir fry, it’s essential to prepare the chicken properly. Start with 1 pound of boneless, skinless chicken breasts. To enhance the flavor and tenderness, marinate the chicken for at least 30 minutes.

Sweet Chili Chicken Stir Fry

Discover the delightful world of Sweet Chili Chicken Stir Fry, a quick and vibrant dish perfect for busy weeknights. This recipe combines tender chicken, crisp vegetables, and a sweet-spicy sauce that will tantalize your taste buds. In just 30 minutes, you can create a meal that's not only visually appealing but also packed with nutrients. Explore the versatility of this dish, its health benefits, and simple preparation tips to impress your family and friends with a delicious and balanced dinner!
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Ingredients
  

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

1 tablespoon vegetable oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 medium zucchini, sliced into half-moons

2 cups broccoli florets

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 cup sweet chili sauce

2 tablespoons soy sauce (low sodium preferred)

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon cornstarch mixed with 2 tablespoons water (slurry to thicken sauce)

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Cooked jasmine rice or noodles (to serve)

Instructions
 

Prep the Chicken: In a bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Toss to coat evenly. Let marinate for about 10 minutes while you prep the vegetables.

    Heat the Pan: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the marinated chicken and stir-fry for about 5-7 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the pan and set aside.

      Sauté the Vegetables: In the same skillet, add a bit more oil if necessary. Toss in the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant. Then add the sliced bell peppers, zucchini, and broccoli florets. Stir-fry the vegetables for about 4-5 minutes, or until they are just tender but still crisp.

        Bring it Together: Return the cooked chicken to the pan with the vegetables. Pour in the sweet chili sauce, remaining soy sauce, rice vinegar, and sesame oil. Stir well to combine all the ingredients. Let it cook for another 2 minutes.

          Thicken the Sauce: Add the cornstarch slurry to the pan and stir continuously for about a minute, or until the sauce thickens and coats the chicken and vegetables nicely.

            Serve: Remove from heat. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve hot over a bed of jasmine rice or cooked noodles.

              Prep Time, Total Time, Servings: 15 mins | 25 mins | 4 servings