Sweet Thai Chili Chicken Stir Fry turns vegetables and chicken breast into something magical. Fast and flavorful, the sweet chili sauce for chicken has a spiciness that’s not too overpowering but can easily be kicked up a bit with the addition of red chili flakes.
In a bowl combine chicken pieces and season with salt and pepper. Add the cornstarch and stir until the chicken is coated.
Heat a deep skillet on a medium flame, add 2 tablespoons of olive oil. Once the oil is heated add in the chicken pieces. Cook for 4-5 minutes until the chicken is cooked through. Remove the chicken pieces and set aside.
To the same skillet add the remaining 1 tablespoon of olive oil in the same skillet and add the minced garlic. Cook for a minute.
Add in the veggies; bell peppers and green beans. Saute for 6-8 minutes until the veggies are slightly cooked.
Stir the chicken back into the skillet along with the sweet chili sauce and cook for 3-4 minutes until the chicken is coated with the sauce.
Finally add the crushed chili flakes and sesame seeds, toss it.
Garnish the chicken stir fry with chives and serve it on a bed of rice.
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Notes
Prep the chicken and veggies before you start cooking. Once you get going, everything comes together quickly.
Want more veggies? Add mushrooms, sliced carrots, broccoli, zucchini and more!
Let the pan get really hot before adding the chicken. After the chicken is cooked, give the pan a few minutes to heat back up before stir-frying the vegetables.
While fresh green beans are preferred, you can use frozen or even canned green beans in a pinch. Canned beans will be much softer.
Substitute the chicken with steak, shrimp or tofu.
Bring the chicken to room temperature for 20-30 minutes before stirfrying for more even cooking.
Cut the chicken into similar sized cubes.
Stir fry the veggies to the desired level of tenderness.
To make this dish spicier, add more red pepper flakes.