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sweet chili chicken and vegetables
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sweet chili chicken and vegetables

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: chicken
Calories: 350
Ingredients Method Notes

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

Method
 

  1. Slice all the vegetables and chicken into uniform pieces for even cooking. Mince garlic and grate ginger, if using.
  2. 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. 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. 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 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.
Reheat: Microwave or sauté until heated through, adding a splash of water if needed.