Sweet Chili Chicken Stir Fry with Peppers & Steamed Rice
Description
This Sweet Chili Chicken Stir Fry is a fast, vibrant, and flavorful dish that combines tender chicken, crisp bell peppers, and a glossy sweet-spicy sauce. It’s perfect for weeknights—balanced, colorful, and ready in under 30 minutes. Served with fluffy steamed rice, it’s a complete meal that’s sweet, slightly tangy, and mildly spicy.
Total Time Breakdown
Prep Time: 12 minutes
Marinating Time (optional): 10–20 minutes
Cook Time: 10–12 minutes
Total Time: 22–32 minutes
Ingredients (2–3 servings)
For the Chicken Stir Fry
450 g (1 lb) boneless chicken breast or thighs, thinly sliced
1 red bell pepper, sliced
1 yellow or green bell pepper, sliced
3 garlic cloves, minced
1 small onion (optional), sliced
2 tbsp neutral oil (sunflower/canola)
1 tbsp soy sauce (for seasoning chicken)
Salt & pepper to taste
Sweet Chili Sauce Mix
½ cup sweet chili sauce
2 tbsp soy sauce
1 tbsp rice vinegar or lemon juice
1 tbsp water
1 tsp cornstarch (optional for thicker sauce)
½–1 tsp chili flakes (optional for spiciness)
For Steamed Rice
1 cup jasmine rice
1½ cups water
Pinch of salt
1 tsp oil or butter (optional)
Garnishes
Sesame seeds
Fresh cilantro or spring onions
Lime wedge (optional)
Step-by-Step Instructions
Step 1 — Prepare the Rice (15 minutes)
Rinse jasmine rice until water runs clear.
Add rice + water + salt to a pot or rice cooker.
Cook until fluffy:
Stovetop: Bring to boil → reduce to low → cover 12–15 min → rest 5 min.
Rice cooker: Just press start.
Fluff with fork and keep warm.
Step 2 — Prep the Chicken & Veggies
Thinly slice chicken against the grain.
Season with 1 tbsp soy sauce + pinch of pepper (optional 10–20 min marination).
Slice your bell peppers and onion.
Mix the Sweet Chili Sauce ingredients in a bowl.
Step 3 — Stir Fry (10–12 minutes)
1. Cook the Chicken
Heat 1 tbsp oil in a large wok or pan on high heat.
Add chicken and cook 4–5 minutes until lightly browned and just cooked.
Remove to a plate.
2. Cook the Vegetables
Add remaining 1 tbsp oil to the pan.
Add peppers + onions and stir fry 2–3 minutes (bright and crisp).
Add garlic and stir fry 20–30 seconds until fragrant.
3. Combine Everything
Return chicken to the pan.
Pour in the Sweet Chili Sauce.
Stir 1–2 minutes until glossy and slightly thickened.
Taste and adjust:
More soy sauce → more salty
More sweet chili → sweeter
Splash of vinegar → more tang
Step 4 — Serve
Plate hot steamed rice.
Spoon Sweet Chili Chicken over the top or on the side.
Garnish with sesame seeds, sliced scallions, and lime wedge.
Enjoy a perfect sweet-spicy, savory, colorful dish!
Tips for the Best Stir Fry
High heat = crisp vegetables & juicy chicken.
Slice chicken evenly for fast cooking.
Don’t overcook the peppers—they should stay slightly crunchy.
Add pineapple chunks for a tropical twist.
Add cashews for crunch.
Use thighs for juicier meat.
Frequently Asked Questions
Q1: Can I use frozen vegetables?
Yes—just stir fry them on high heat so they don’t get mushy. Thawing is not necessary.
Q2: Can I make it less sweet?
Use ¼ cup sweet chili sauce + 1 tbsp soy sauce + 1 tbsp vinegar to cut sweetness.
Q3: What other protein works?
Great options: shrimp, tofu, beef strips, or turkey.
Q4: Is this recipe spicy?
Only mildly—sweet chili sauce is mostly sweet. Add chili flakes for real heat.
Q5: Can I meal-prep this dish?
Absolutely! It keeps 4 days in the fridge and reheats well