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When making sweet chili chicken stir fry, you need fresh, quality ingredients. Here’s what you will need: - Chicken breast and vegetables - 1 lb (450g) chicken breast, sliced into thin strips - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup snap peas, trimmed - 1 medium red onion, sliced - Sauces and seasonings - 2 tablespoons vegetable oil - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) - Salt and pepper to taste - Garnish and serving suggestions - Fresh cilantro, for garnish - Cooked jasmine rice, for serving These ingredients come together to create a dish bursting with flavor. The sweet chili sauce gives a nice balance of heat and sweetness. Fresh veggies add crunch and color, while chicken provides protein. You can find the full recipe to guide you through the cooking process. 1. Heat the vegetable oil in a large skillet or wok over medium-high heat. You want the oil hot but not smoking. This helps the chicken cook nicely. 2. Add the sliced chicken breast to the pan. Season it with salt and pepper. Cook the chicken for 5-7 minutes. Stir often until it is cooked through and no longer pink. Once done, remove the chicken and set it aside. 3. In the same pan, add the sliced red and yellow bell peppers and snap peas. Stir-fry these veggies for about 3-4 minutes. You want them tender yet still crisp. 4. Next, add the sliced red onion, minced garlic, and grated ginger to the pan. Stir-fry for another 1-2 minutes. You’ll smell the great flavors coming together, which is a sign they are ready. 5. Now, return the cooked chicken to the pan. Pour in the sweet chili sauce and soy sauce. Stir well to combine all the ingredients. 6. Add the cornstarch slurry to the mixture. Stir continuously for about 2 minutes. This will help the sauce thicken and coat the chicken and vegetables evenly. 7. Once thickened, remove the pan from heat. Garnish your dish with fresh cilantro for a pop of color and flavor. 8. Serve the sweet chili chicken stir fry hot over a bed of jasmine rice. This adds a nice touch and makes the meal complete. For the full recipe, check the detailed instructions earlier in the article. Enjoy your cooking! Cooking chicken evenly and avoiding dryness To cook chicken well, slice it thinly. Thin strips cook quickly and stay juicy. Heat your oil over medium-high heat. This high heat helps the chicken sear and keep moisture. Stir often, so it cooks evenly. Remove the chicken once it’s no longer pink. This takes about 5 to 7 minutes. Choosing the right vegetables for stir fry Pick vegetables that cook fast and stay crisp. Bell peppers, snap peas, and onions work great. These veggies add color and crunch. Slice them thinly for quick cooking. You can also add broccoli or carrots for variety. Just remember to add harder veggies first, then softer ones. Achieving the perfect sauce consistency For a great sauce, mix cornstarch with water. This slurry thickens your sauce. Add it to the stir fry near the end. Stir well for about 2 minutes. The sauce should coat the chicken and veggies nicely. You want it thick but not too gloopy. Taste and adjust with more soy sauce or chili sauce as needed. For more details on the recipe, check the Full Recipe. {{image_2}} You can switch up the protein in sweet chili chicken stir fry. Try shrimp, beef, or tofu for a tasty twist. Using plant-based chicken works great too if you want a vegan option. When it comes to vegetables, feel free to mix things up. Broccoli, carrots, or zucchini can add a fresh crunch. You can also use frozen vegetables if you're in a hurry. Just make sure to thaw them first. Adjusting spice levels is easy. If you like it hot, add more chili sauce or some crushed red pepper. For a milder taste, skip the extra heat. You can also swap the sweet chili sauce for teriyaki sauce for a different flavor. For sauces, try using low-sodium soy sauce if you want to cut back on salt. A splash of lime juice can add a zesty kick. You can also use honey or maple syrup if you prefer a sweeter taste. These changes make your sweet chili chicken stir fry unique and exciting. Check out the Full Recipe for more ideas! To keep your sweet chili chicken stir fry fresh, you can refrigerate it. Place the leftovers in an airtight container. Make sure to cool the dish before sealing it. Stored this way, it lasts about 3 to 4 days in the fridge. If you want to keep it longer, freeze it. Use freezer-safe bags or containers. Squeeze out as much air as you can to avoid freezer burn. This way, it stays good for about 2 to 3 months. When you are ready to eat your leftovers, reheating is key. For best quality, use a skillet. Heat on medium until hot, stirring often. You can also use a microwave. Just cover it and heat in short bursts, stirring in between. Make sure to check the smell and look of the stir fry before eating. If it seems off, it’s better to throw it away. Following these tips will help you enjoy your sweet chili chicken stir fry longer! For the full recipe, check out the earlier section. How do I make sweet chili sauce from scratch? To make sweet chili sauce, mix sugar, vinegar, and chili flakes. Start with 1 cup of sugar and 1 cup of vinegar. Add 1 tablespoon of chili flakes. Heat on low until the sugar dissolves. Thicken it with cornstarch mixed with water. Let it cool before use. This sauce adds a fresh touch to your stir fry. Can I make this dish ahead of time? Yes, you can prepare sweet chili chicken stir fry ahead of time. Cook the chicken and veggies, then store them in the fridge. Keep the sauce separate. When ready to eat, reheat the stir fry in a pan. Add the sauce and stir until warm. This saves time and still tastes great! What can I serve with sweet chili chicken stir fry? I recommend serving sweet chili chicken stir fry with jasmine rice. The rice balances the flavors. You can also try it with noodles or a fresh salad. If you want more crunch, add some toasted sesame seeds on top. Each side dish enhances the meal's flavor and texture. For the complete guide, check the Full Recipe. This blog post covered how to make a tasty stir fry. We went over key ingredients like chicken, veggies, and sauces. I shared step-by-step instructions for cooking and combining everything. You learned tips for perfecting the dish, including cooking techniques and ingredient choices. In closing, stir fry is fun and flexible. You can change ingredients to suit your taste. Whether you make it spicy or mild, it's a sure hit. Enjoy exploring different flavors while you cook!

Sweet Chili Chicken Stir Fry

Savor the delightful flavors of this Sweet Chili Chicken Stir Fry! This quick and easy recipe combines tender chicken, crisp vegetables, and a delicious sweet chili sauce for a meal that's ready in just 30 minutes. Perfect for busy weeknights, it's served over fluffy jasmine rice for a satisfying dinner. Don't miss out on this tasty dish—click through to explore the full recipe and impress your family tonight!
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Ingredients
  

1 lb (450g) chicken breast, sliced into thin strips

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup snap peas, trimmed

1 medium red onion, sliced

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 cup sweet chili sauce

2 tablespoons soy sauce

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked jasmine rice, for serving

Instructions
 

Heat the vegetable oil in a large skillet or wok over medium-high heat.

    Add the sliced chicken breast to the pan, season with salt and pepper, and stir-fry for 5-7 minutes or until the chicken is cooked through and no longer pink. Remove the chicken from the pan and set aside.

      In the same pan, add the sliced red and yellow bell peppers, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender yet still crisp.

        Add the red onion, garlic, and ginger to the pan. Stir-fry for another 1-2 minutes until fragrant.

          Return the cooked chicken to the pan, pour in the sweet chili sauce and soy sauce, and stir well to combine.

            Add the cornstarch slurry to the mixture and stir continuously for about 2 minutes until the sauce thickens and coats the chicken and vegetables evenly.

              Remove from heat and garnish with fresh cilantro.

                Serve the sweet chili chicken stir fry hot over a bed of jasmine rice.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4