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Sweet Chili Chicken Stir Fry

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • Chicken:
  • 700 g boneless skinless chicken thighs or breast, thinly sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon white pepper
  • 1 tablespoon neutral oil
  • Sweet Chili Sauce:
  • ½ cup sweet chili sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 4 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon cornstarch mixed with 2 tablespoons cold water
  • Stir Fry:
  • 2 tablespoons neutral oil divided
  • 1 medium onion sliced into thin wedges
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 2 cups broccoli florets cut small
  • 1½ cups snap peas strings removed
  • 3 garlic cloves thinly sliced
  • 1 tablespoon fresh ginger grated
  • Serving:
  • Steamed jasmine rice or noodles
  • Spring onions thinly sliced
  • Sesame seeds toasted
  • Fresh cilantro optional
  • Lime wedges
  • Chili oil or extra sweet chili sauce

Instructions
 

  • Slice chicken thinly against the grain. Toss with soy sauce, cornstarch, garlic powder, and white pepper. Rest 10 minutes.
  • Whisk sweet chili sauce, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and cornstarch slurry together. Set aside.
  • Prep all vegetables before heating the wok.
  • Heat wok over highest heat. Add 1 tablespoon oil until shimmering and just smoking.
  • Add chicken in a single layer. Cook 2–3 minutes without moving until golden underneath.
  • Toss and cook 1–2 minutes until cooked through and caramelized at the edges. Remove and set aside.
  • Return wok to high heat. Add remaining tablespoon of oil.
  • Add onion and broccoli. Toss continuously for 2 minutes.
  • Add bell peppers and sliced garlic. Toss 1–2 minutes until just softening at edges.
  • Add snap peas and grated ginger. Toss 60 seconds until bright green and crunchy.
  • Return chicken to the wok. Pour sauce over everything. Toss vigorously 60–90 seconds until glossy, sticky, and coating everything evenly.
  • Taste and adjust with soy sauce, lime, or extra sweet chili sauce.
  • Remove from heat immediately. Serve over rice or noodles topped with sesame seeds, spring onions, cilantro, and lime wedges.

Notes

  • Velvet the chicken with cornstarch before cooking — it keeps the chicken juicy at high heat
  • Freeze chicken for 15–20 minutes before slicing for thin, even strips
  • Prep every ingredient before the wok goes on — stir fry moves too fast for mid-cook prep
  • Use the highest heat your stove produces — low heat steams instead of sears
  • Cook chicken in batches if the wok is not large enough — crowding drops the temperature
  • Add vegetables in order of cooking time — hardest first, most delicate last
  • Do not over-reduce the sauce — pull the wok off heat the moment it looks glossy
  • Serve immediately — the crunch disappears within minutes of leaving the wok
  • Slightly undercook vegetables if meal prepping — they finish cooking when reheated
  • Reheat in a hot skillet with a splash of water, not the microwave — it restores the glaze