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Sweet Thai chili chicken stir fry on a plate with rice and chopsticks.

Sweet Thai Chili Chicken Stir Fry

4.72 from 42 votes
Created by Mariam Ezzeddine
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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Asian, Chinese
Servings 4 servings
servings

Ingredients

  • 1 ½ lb chicken breasts cut into cubes
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 3 tbsp cornstarch
  • 3 tbsp olive oil divided
  • 1 teaspoon minced garlic
  • 2 bell peppers red and yellow , thinly sliced
  • 12-15 stems fresh green beans cut into halves
  • 1 cup sweet chili sauce
  • 1 teaspoon crushed red chili flakes
  • 2 teaspoon sesame seeds
  • 2 tablespoons chopped chives

Instructions

  • 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.

Video

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.

Nutrition

Calories: 471kcal | Carbohydrates: 43g | Protein: 38g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1138mg | Potassium: 815mg | Fiber: 3g | Sugar: 34g | Vitamin A: 2243IU | Vitamin C: 81mg | Calcium: 34mg | Iron: 1mg
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