Are you tired of boring weeknight dinners? Want to make your family meals exciting without spending hours in the kitchen? This sweet chili chicken stir fry is colorful, quick, and so satisfying. It comes together in under 30 minutes, and it's one of those dishes that makes both kids and adults happy.
Jump to:
The sauce is a simple mix of sweet, savory, and a touch of heat that coats tender chicken and crisp veggies. It's a weeknight win, and you won't feel like you've just grabbed takeout.
If you like this kind of easy dinner, you'll also enjoy Honey garlic chicken stir fry which uses a similar quick method with a different twist on the sauce.
Why sweet chili chicken stir fry is a go-to dinner
Cooking at home doesn't have to be complicated. A stir fry like this one proves you can put a wholesome meal on the table fast. It's full of lean protein, colorful vegetables, and a sauce that's just the right mix of sweet and spicy.
The best part? It's flexible. Swap veggies based on what's in your fridge, and you can even adjust the spice for kids or spice-lovers.
Ingredients you'll need
Here's everything you need to make this stir fry at home:
- 1 Pound boneless skinless chicken breasts, cut into 1″ cubes
- ¼ Cup avocado oil, divided
- 1 Small onion, sliced into half-moons
- 1 Red bell pepper, cored, seeded, and sliced ¼″ thick
- 2 Small heads of broccoli, stems peeled and sliced, florets broken into ½″ pieces
- 2 Large carrots, peeled and sliced ¼″ thick
- 4 Cloves garlic, minced
- 3 Small zucchini (or 1 large), quartered lengthwise and sliced into ¼″ thick triangles
For the sweet chili sauce
- 1 teaspoon tapioca starch (or cornstarch)
- ¼ Cup coconut aminos (or gluten-free soy sauce)
- 1 tablespoon sambal oelek chili paste (or ½ teaspoon red pepper flakes)
- 2-4 tablespoon honey, to taste
Step-by-step instructions
Prep your ingredients
Do all your chopping before turning on the stove. Slice the onion into half-moons, prep the broccoli by peeling the stems and chopping the florets, and slice carrots and zucchini evenly so they cook at the same pace.
Mix the sauce
In a small bowl, whisk the tapioca starch into the coconut aminos until smooth. Stir in the chili paste and honey. Don't worry if the honey clumps a little-it will melt once heated.
Cook the chicken
Heat a large 15″ skillet or wok over high heat until almost smoking. Add 2 tablespoons of avocado oil. Sear the chicken cubes for about 2 minutes per side until golden. Remove from the pan and set aside.
Stir fry the vegetables
Add the remaining oil to the pan along with onion, bell pepper, broccoli, carrots, and garlic. Sauté for about 4 minutes until they begin to soften. Toss in zucchini and stir fry 2 more minutes until all veggies are crisp-tender.
Finish with sauce
Return the chicken to the pan and pour in the chili sauce. Stir until everything is coated and the chicken is fully cooked. Serve immediately over rice or noodles.
Tips for success
- Cut everything into similar sizes for even cooking.
- Keep the pan hot so the veggies stay crisp.
- If cooking for little ones, use less chili paste and let adults add extra spice at the table.
Variations and substitutions
- Swap chicken for shrimp, tofu, or thinly sliced beef.
- Use tamari for a gluten-free version.
- Serve with cauliflower rice for a low-carb option.
- Add seasonal veggies like asparagus in spring or Brussels sprouts in fall.
How to store leftovers
Leftovers keep well in the fridge for 3-4 days in an airtight container. Reheat in a skillet with a splash of water or sauce to bring it back to life.
Serving suggestions
This stir fry is perfect with jasmine rice, brown rice, or even noodles. For a fresh touch, top with green onions, sesame seeds, or a sprinkle of cilantro.
FAQ
From start to finish, about 25-30 minutes.
Yes! Just swap in tamari or coconut aminos instead of regular soy sauce.
Broccoli, bell peppers, zucchini, and carrots are classics, but you can use snap peas, asparagus, or even green beans.
Reduce the chili paste and add a little more honey.
Recipes you may like
📖 Recipe
Sweet Chili Chicken Stir Fry
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian-Inspired
Description
A colorful, quick, and family-friendly stir fry recipe made with tender chicken, crisp vegetables, and a sweet chili sauce. Perfect for weeknight dinners in under 30 minutes.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1″ cubes
- ¼ cup avocado oil, divided
- 1 small onion, sliced into half-moons
- 1 red bell pepper, cored, seeded, and sliced ¼″ thick
- 2 small heads of broccoli, stems peeled and sliced, florets broken into ½″ pieces
- 2 large carrots, peeled and sliced ¼″ thick
- 4 cloves garlic, minced
- 3 small zucchini (or 1 large), quartered lengthwise and sliced into ¼″ thick triangles
For the Sweet Chili Sauce:
- 1 tsp tapioca starch (or cornstarch)
- ¼ cup coconut aminos (or gluten-free soy sauce)
- 1 tbsp sambal oelek chili paste (or ½ tsp red pepper flakes)
- 2-4 tablespoon honey, to taste
Instructions
- Prep all ingredients before cooking. Slice onion, prep broccoli, and evenly cut carrots and zucchini.
- In a small bowl, whisk tapioca starch into coconut aminos until smooth. Stir in chili paste and honey.
- Heat a large skillet or wok over high heat. Add 2 tablespoon avocado oil and sear chicken for 2 minutes per side until golden. Remove and set aside.
- Add remaining oil, onion, bell pepper, broccoli, carrots, and garlic to the pan. Stir fry 4 minutes until softened.
- Add zucchini and cook 2 more minutes until veggies are crisp-tender.
- Return chicken to the pan, pour in the sauce, and stir until coated and cooked through.
- Serve immediately over rice or noodles.
Notes
Cut ingredients evenly for best cooking results. Keep pan hot for crisp vegetables. Adjust spice level for kids by reducing chili paste. Swap chicken for shrimp, tofu, or beef. Store leftovers in the fridge for 3-4 days and reheat with a splash of water or sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 12g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
Comments
No Comments