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- 1 lb boneless, skinless chicken breast - 2 cups mixed bell peppers - 1 cup broccoli florets - 1 medium red onion - 3 cloves garlic - 1 tablespoon fresh ginger - 1/4 cup sweet chili sauce - 2 tablespoons low sodium soy sauce - 1 tablespoon cornstarch - 2 tablespoons vegetable oil - Salt and pepper to taste - Cooked jasmine rice or noodles - Garnish: sesame seeds and green onions When I prepare Sweet Chili Chicken Stir Fry, I love how the colors pop. The bright bell peppers and green broccoli make the dish so inviting. I use boneless, skinless chicken breast for a lean protein. You can slice it into thin strips for even cooking. The bell peppers come in red, yellow, and green. They add sweetness and a nice crunch. Broccoli florets not only taste great but also add nutrition. I slice a medium red onion for flavor and color. Garlic and ginger bring warmth and zest to the dish. I use three cloves of minced garlic and one tablespoon of freshly grated ginger. The sweet chili sauce gives the stir fry its name. I use a quarter cup for a perfect balance of sweetness and spice. Low sodium soy sauce adds depth without being too salty. Just two tablespoons will do. I mix one tablespoon of cornstarch with water to thicken the sauce. This helps it cling to the chicken and veggies. For cooking, I prefer vegetable oil. Two tablespoons give the dish a nice sizzle. Don’t forget to season with salt and pepper to taste. I serve the stir fry over jasmine rice or noodles. Finally, I like to garnish with sesame seeds and chopped green onions. They add a lovely finishing touch. For the full recipe, check out the details above. Enjoy cooking! First, gather your chicken breast. Slice it into thin strips. This helps the chicken cook evenly. Place the chicken in a bowl. Add salt, pepper, and half of the sweet chili sauce. Mix well. Let it marinate for at least 15 minutes. This step adds flavor and tenderizes the meat. If you have time, marinating for longer makes it even better. Heat one tablespoon of vegetable oil in a large skillet or wok. Use medium-high heat for best results. Once the oil is hot, add the marinated chicken. Spread it out in a single layer. Cook the chicken for about 5-6 minutes. Stir occasionally, so it browns nicely. When the chicken is cooked through, remove it from the pan and set it aside. In the same pan, add the remaining tablespoon of oil. Toss in sliced onion, minced garlic, and grated ginger. Sauté these for 1-2 minutes until they smell great. Next, add the mixed bell peppers and broccoli florets. Stir-fry for about 4-5 minutes. You want them to be tender but still slightly crisp. Now, return the cooked chicken to the pan. Pour in the rest of the sweet chili sauce and soy sauce. Mix everything well. This is where the magic happens! To thicken the sauce, add the cornstarch slurry. Stir continuously for 1-2 minutes until the sauce gets nice and thick. Check the flavor and adjust with more salt or pepper if needed. To plate your dish, serve the stir fry over cooked jasmine rice or noodles. This adds a nice base for the flavors. Garnish your meal with sesame seeds and chopped green onions. These toppings not only look good but also add extra crunch. Enjoy your Sweet Chili Chicken Stir Fry with family or friends! For the full recipe, check the link above. To make the best stir fry, your pan must be hot. Heat your skillet or wok over medium-high heat. This helps the chicken cook fast and get crispy. If the pan is too cool, the chicken will steam, not fry. When sautéing vegetables, cut them evenly. This ensures they cook at the same rate. Add hard veggies like broccoli first, then softer ones like bell peppers. Stir frequently for even cooking. One common mistake is overcrowding the pan. If you add too much food, it will not fry well. Cook in batches if needed. Next, be careful about cooking times. Different vegetables need different times. For example, cook broccoli for about 4-5 minutes. Bell peppers need just 2-3 minutes to stay crisp. To boost flavor, consider adding spices like red pepper flakes or garlic powder. Fresh herbs, like basil or cilantro, also add a nice touch. For crispy chicken, ensure it’s dry before cooking. Pat it down with a paper towel. This helps it brown nicely. When you add the chicken to the pan, let it sit for a minute before stirring. This creates a nice crust. For the full recipe, check out the Sweet Chili Chicken Stir Fry. {{image_2}} You can change up the protein in your Sweet Chili Chicken Stir Fry. Tofu works great for a plant-based meal. It soaks up the sauce nicely. Shrimp is another option if you like seafood. For veggies, think about what is in season. You can use snap peas, carrots, or zucchini. These add color and flavor. Local farmers' markets often have fresh options. Adjusting sweetness and spice can make this dish your own. If you like it sweeter, add more sweet chili sauce. For more heat, try adding chili flakes or hot sauce. Want to make your own sweet chili sauce? Combine: - 1/2 cup sugar - 1/2 cup vinegar - 2 tablespoons soy sauce - 2 teaspoons garlic, minced - 1 teaspoon cornstarch mixed with 1 tablespoon water Heat until it thickens. This will give you a fresh twist. If you need a gluten-free option, use tamari instead of soy sauce. It has a similar taste. For lower calories, choose skinless chicken or leaner cuts. You can also use less oil when cooking. Remember, cooking is all about making it work for you. Enjoy experimenting! To keep your sweet chili chicken stir fry fresh, store it right. Place leftovers in an airtight container. This prevents moisture loss and keeps your dish tasty. Refrigerate within two hours of cooking. Use a shallow container for faster cooling. Glass or plastic containers work well. Make sure they seal tightly. Label the container with the date. This helps you track freshness. If you want to reheat, always check the smell and look first. For the best taste, reheat gently. The stovetop is ideal. Heat a pan over medium heat and add a splash of water. Stir until warm. If you use a microwave, use a microwave-safe dish. Cover it with a lid or a paper towel. This keeps moisture in. Heat in short bursts, checking often. Using the oven takes longer but keeps texture. Preheat to 350°F (175°C) and place the stir fry in a covered dish. Heat for about 15-20 minutes. The microwave is quicker but may make the chicken chewy. Choose based on your time and texture preference. If you want to save it for later, freezing works great. Allow the stir fry to cool completely. Then, pack it in freezer-safe bags or containers. Remove as much air as possible. For the best quality, use frozen stir fry within three months. It will still be safe beyond that, but flavor may fade. Always label with the date for easy tracking. You can use a few sauces. Try sriracha for heat. You can mix honey with soy sauce for sweetness. Another option is teriyaki sauce, though it's sweeter. Each sauce gives a unique flavor twist. Yes, frozen vegetables work well! Just make sure to thaw them first. Drain any excess water to avoid a soggy stir fry. Add them to the pan after the chicken is cooked. This keeps your dish crisp and tasty. To add heat, use fresh chili peppers. Slice them and toss them in while cooking. You can also add red pepper flakes or a dash of hot sauce. Start with a little, then taste and adjust as needed. Jasmine rice is a great choice for this stir fry. Its light flavor pairs well with the sauce. If you prefer noodles, use rice noodles or egg noodles. Both options soak up the sauce nicely and enhance the meal. For the full recipe, check out the Sweet Chili Chicken Stir Fry section. This blog outlines how to make a tasty stir fry. You learned about the key ingredients, from chicken to fresh veggies. We discussed marinating, cooking, and combining flavors for the perfect dish. You also got tips on avoiding common mistakes and ways to enhance your stir fry. Feel free to modify the recipe to fit your taste and needs. Remember, every stir fry can be unique. Now, grab your ingredients and start cooking! Enjoy your meal and impress your friends!

Sweet Chili Chicken Stir Fry

Savor the flavor of Sweet Chili Chicken Stir Fry! This quick and easy recipe is packed with tender chicken and vibrant veggies like bell peppers and broccoli, all coated in a delicious sweet chili sauce. Perfect for a weeknight dinner, this dish is ready in just 30 minutes. Click through to discover how to elevate your stir fry game with simple ingredients and easy steps. Enjoy a tasty meal that the whole family will love!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breast, sliced into thin strips

2 cups mixed bell peppers (red, yellow, green), sliced

1 cup broccoli florets

1 medium red onion, sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 cup sweet chili sauce

2 tablespoons soy sauce (low sodium)

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

2 tablespoons vegetable oil

Salt and pepper to taste

Cooked jasmine rice or noodles, for serving

Sesame seeds and chopped green onions for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine the sliced chicken with salt, pepper, and half of the sweet chili sauce. Let it marinate for at least 15 minutes.

    Prep the Stir Fry: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

      Cook the Chicken: Add the marinated chicken to the pan in a single layer. Cook for about 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.

        Sauté Vegetables: In the same pan, add the remaining tablespoon of oil. Add the sliced onion, garlic, and ginger. Sauté for 1-2 minutes until fragrant.

          Add Bell Peppers and Broccoli: Toss in the mixed bell peppers and broccoli florets. Stir-fry for about 4-5 minutes until they are tender-crisp.

            Combine Chicken and Sauces: Return the cooked chicken to the pan. Pour in the remaining sweet chili sauce and soy sauce. Stir to combine.

              Thicken the Sauce: Add the cornstarch slurry into the mix, stirring continuously until the sauce thickens, about 1-2 minutes.

                Final Seasoning: Adjust seasoning with more salt and pepper, if needed. Cook for another minute, then remove from heat.

                  Serve: Serve the stir fry over jasmine rice or noodles, garnished with sesame seeds and chopped green onions.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4