This Sweet Chili Chicken and Vegetables dish is a quick and delicious weeknight meal that brings together juicy chicken, crisp-tender vegetables, and a sweet-spicy sauce that hits every flavor note. It’s vibrant, healthy, and bursting with bold Asian-inspired flavors. Serve it over rice, noodles, or enjoy it on its own—this dish never disappoints. Whether you’re cooking for one or feeding the whole family, this easy stir-fry is perfect for busy nights when you want something tasty, fast, and packed with color and nutrition.

What Makes This Dish Special?
This recipe is all about the sauce—sweet chili delivers that perfect mix of sticky sweetness and mellow heat. Pair that with lightly sautéed veggies and tender chicken, and you have a balanced dish with a ton of texture and flavor. Plus, it’s highly customizable based on what vegetables you have on hand.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
Ingredients
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1 tbsp vegetable oil
- 1 cup bell peppers (red, yellow, green), sliced
- 1 cup broccoli florets
- 1 medium carrot, thinly sliced
- 1 small red onion, sliced
- 2 garlic cloves, minced
- ½ tsp ginger (optional, freshly grated)
- ¾ cup sweet chili sauce
- 1 tbsp soy sauce
- Salt and pepper to taste
- Cooked rice or noodles, for serving
- Sesame seeds and green onions, for garnish
Instructions
1. Prepare the Ingredients
Slice all the vegetables and chicken into uniform pieces for even cooking. Mince garlic and grate ginger, if using.
2. Sauté the Chicken
Heat oil in a large skillet or wok over medium-high heat. Add chicken strips and season with salt and pepper. Cook until the chicken is golden and cooked through, about 5–6 minutes. Remove from the pan and set aside.
3. Cook the Vegetables
In the same pan, add a little more oil if needed. Toss in the bell peppers, broccoli, carrots, and red onion. Stir-fry for 4–5 minutes until just tender but still crisp. Add garlic and ginger and cook for another 30 seconds.
4. Add Chicken and Sauce
Return the cooked chicken to the skillet. Pour in the sweet chili sauce and soy sauce. Toss everything together until well coated and heated through, about 2–3 minutes.
5. Serve
Serve hot over cooked rice or noodles. Garnish with sesame seeds and sliced green onions.

Variations
- Extra Heat: Stir in sriracha or crushed red pepper flakes for a spicier kick.
- Different Veggies: Swap in zucchini, snow peas, mushrooms, or green beans.
- Protein Options: Use shrimp, tofu, or pork instead of chicken.
- Low Carb: Serve over cauliflower rice or in lettuce wraps.
Equipment You’ll Need
- Large skillet or wok
- Knife and cutting board
- Measuring spoons and cups
- Spatula or wooden spoon
- Rice cooker or pot (if serving with rice)
Nutritional Information (Approx. Per Serving)
- Calories: 350
- Protein: 25g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 4g
- Sugar: 14g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in meal prep containers for up to 2 months. Thaw overnight and reheat in a skillet.
- Reheat: Microwave or sauté until heated through, adding a splash of water if needed.
My Cooking Experience
I make this dish all the time when I need a quick and healthy meal with minimal cleanup. Sweet chili sauce is a staple in my kitchen because it turns basic chicken and veggies into something crave-worthy. I like to switch up the veggies based on season and toss in cashews or peanuts for crunch. It’s a crowd-pleaser and a perfect meal prep recipe.
Conclusion
Sweet Chili Chicken and Vegetables is a colorful, satisfying stir-fry that brings together simplicity and bold flavor. With a balance of sweet, spicy, and savory, it’s a weeknight winner you’ll come back to again and again. Customize it with your favorite add-ins and enjoy a homemade takeout-style dinner in under 30 minutes!

sweet chili chicken and vegetables
Ingredients
Method
- Slice all the vegetables and chicken into uniform pieces for even cooking. Mince garlic and grate ginger, if using.
- Heat oil in a large skillet or wok over medium-high heat. Add chicken strips and season with salt and pepper. Cook until the chicken is golden and cooked through, about 5–6 minutes. Remove from the pan and set aside.
- In the same pan, add a little more oil if needed. Toss in the bell peppers, broccoli, carrots, and red onion. Stir-fry for 4–5 minutes until just tender but still crisp. Add garlic and ginger and cook for another 30 seconds.
- Return the cooked chicken to the skillet. Pour in the sweet chili sauce and soy sauce. Toss everything together until well coated and heated through, about 2–3 minutes.
- Serve hot over cooked rice or noodles. Garnish with sesame seeds and sliced green onions.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in meal prep containers for up to 2 months. Thaw overnight and reheat in a skillet.