Description
This Sweet Chili Chicken Stir Fry is a quick, flavorful 30-minute dinner for busy weeknights. Tender chicken and crisp veggies with a deliciously sweet-spicy sauce over rice.
Ingredients
Scale
- 500g (1 lb) chicken breast, thinly sliced
- 1 tablespoon avocado oil
- 300g/ 10.5 oz snow peas, ends trimmed
- 2 shallots, thinly sliced*
- 2 capsicums (bell peppers), chopped
- Sesame seeds, for garnish
- Rice, to serve
Sauce:
- 1/4 cup soy sauce
- 1/3 cup sweet chili sauce
- 2 tablespoons rice vinegar
- 2 garlic cloves, minced
- 1/2 cup chicken or vegetable stock
- 1 tablespoon arrowroot flour/ starch
Instructions
- Start by cutting the chicken breasts into thin strips with kitchen scissors or a sharp knife.
- In a small bowl or measuring cup, whisk together the broth, soy sauce, sweet chili sauce, rice vinegar, minced garlic, and arrowroot starch until smooth.
- Heat a large skillet or wok over medium-high heat with a drizzle of avocado oil. Once hot, add the chicken strips in a single layer. Cook for 1 minute on each side until lightly golden.
- Toss in the snow peas, bell peppers, and shallots. Stir-fry for 3–4 minutes until the veggies are slightly tender and the chicken is cooked through.
- Pour the prepared sauce over the chicken and vegetables. Stir well, letting it simmer for 3–4 minutes until the sauce thickens and coats everything beautifully.
- Spoon the stir fry over freshly cooked rice. Garnish with sesame seeds for a final touch, and dig in!
Notes
- Can substitute 1 small red onion for shallots*
- Store leftover stir fry in the fridge for up to 3 days. Freezing not recommended.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir fry
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 297
- Sugar: 6.5g
- Fat: 7.2g
- Saturated Fat: 1.3g
- Carbohydrates: 25.7g
- Fiber: 3.2g
- Protein: 31.6g