Sweet & Spicy Chicken Stir-Fry with Bell Peppers & Jasmine Rice
A quick, flavorful dish featuring tender chicken tossed in a glossy sweet-and-spicy sauce with crisp bell peppers, served over fragrant jasmine rice. Perfect for busy weeknights — ready in under 40 minutes and better than takeout!
Description
This Sweet & Spicy Chicken Stir-Fry balances heat, sweetness, and savory flavors. Juicy chicken pieces are coated in a sticky chili-garlic sauce, stir-fried with colorful bell peppers, and served with soft jasmine rice that absorbs the delicious sauce beautifully.
Flavor Profile: Sweet, mildly spicy, savory, garlicky
Difficulty Level: Easy
Cuisine Style: Asian-inspired
Serving Size: 4 servings
Time Required
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Ingredients
For Chicken Stir-Fry
500g boneless chicken breast or thighs (cut into bite-size pieces)
2 tablespoons cornflour (cornstarch)
2 tablespoons oil (vegetable or canola)
1 red bell pepper (sliced)
1 yellow or green bell pepper (sliced)
1 medium onion (sliced)
3 garlic cloves (minced)
1 teaspoon ginger (grated)
For Sweet & Spicy Sauce
3 tablespoons soy sauce
2 tablespoons honey or brown sugar
1 tablespoon chili garlic sauce or hot sauce
1 tablespoon ketchup
1 teaspoon vinegar or lemon juice
½ teaspoon red chili flakes (optional)
¼ cup water or chicken stock
For Serving
2 cups cooked jasmine rice
Sesame seeds (optional)
Spring onions for garnish
Step-by-Step Instructions
Step 1: Prepare the Chicken
Toss chicken pieces with cornflour, salt, and pepper.
Heat 1 tablespoon oil in a pan or wok over medium-high heat.
Cook chicken for 5–6 minutes until golden and cooked through.
Remove and set aside.
Step 2: Cook Vegetables
In the same pan, add remaining oil.
Sauté garlic and ginger for 30 seconds until fragrant.
Add onion and bell peppers; stir-fry for 3–4 minutes until slightly tender but crisp.
Make the Sauce
Mix soy sauce, honey, chili sauce, ketchup, vinegar, chili flakes, and water.
Pour into the pan and let simmer for 2 minutes.
Step 4: Combine Everything
Return chicken to the pan.
Toss well to coat in sauce.
Cook 2–3 minutes until sauce thickens and becomes glossy.
Step 5: Serve
Serve hot over jasmine rice.
Garnish with sesame seeds and spring onions.
Serving Suggestions
Serve with cucumber salad or steamed broccoli
Add cashews for crunch
Pair with egg fried rice instead of plain rice
Tips for Best Results
Use chicken thighs for juicier texture.
Cook vegetables on high heat to keep them crisp.
Adjust chili sauce to control spice level.
Don’t overcrowd the pan while cooking chicken.
Common Questions & Answers
Q1: Can I make this less spicy?
Yes — reduce chili sauce and chili flakes or replace with sweet chili sauce.
Q2: Can I use other vegetables?
Absolutely! Try broccoli, carrots, snap peas, mushrooms, or zucchini.
Q3: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave.
Q4: Can I make it healthier?
Use less oil, low-sodium soy sauce, and serve with brown rice.
Q5: Can I make this vegetarian?
Replace chicken with tofu, paneer, or mushrooms