Sweet Chili Chicken – A Healthy Recipe for Flavorful Chinese-Inspired Chicken Dishes
A flavorful and healthy stir-fry featuring tender chicken, crisp vegetables, and a sweet chili sauce. This Chinese-inspired dinner is quick, easy, and perfect for busy weeknights.
Equipment
- Large non-stick pan or wok
- Cutting Board
- Sharp Knife
- Measuring spoons
- Mixing Bowls
Ingredients
- 1 lb boneless chicken breast or thighs cubed
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp cornstarch
- 1 tbsp sesame oil or olive oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 0.5 cup sweet chili sauce
- 1 tbsp rice vinegar or lime juice
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 1 cup snap peas or carrots sliced
- 1 tbsp sesame seeds for garnish
- fresh cilantro or green onions chopped, for garnish
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized cubes. In a bowl, marinate with soy sauce and cornstarch. Set aside for 5 minutes.
- Cook the Chicken: Heat sesame oil in a large non-stick pan or wok over medium-high heat. Add chicken and cook until golden brown, about 6–8 minutes. Remove from the pan and set aside.
- Prepare the Sauce: In a small bowl, whisk together sweet chili sauce, rice vinegar (or lime juice), garlic, and ginger.
- Stir-Fry the Vegetables: In the same pan, add bell pepper, broccoli, and snap peas. Stir-fry for 3–4 minutes until crisp-tender.
- Combine Chicken and Sauce: Return chicken to the pan. Pour sauce over chicken and vegetables, stirring to coat evenly. Let simmer for 2–3 minutes until the sauce thickens.
- Serve and Garnish: Transfer to plates. Garnish with sesame seeds, cilantro, or green onions. Serve with steamed jasmine rice, brown rice, or cauliflower rice.
Notes
For extra spice, add red pepper flakes or fresh chili.
Make it gluten-free by swapping soy sauce with tamari.
Great for meal prep: stores well in the fridge for 3 days.
Make it gluten-free by swapping soy sauce with tamari.
Great for meal prep: stores well in the fridge for 3 days.