Making these sweet chili chicken stir-fry bowls is truly simple, but the magic in this dish is how the flavors blend together so beautifully and naturally. Every ingredient plays its part in creating a meal that is sweet, slightly spicy, and perfectly balanced. What I love most about this recipe is how adaptable it is—you can make it comforting, light, bold, or mild depending on your mood and whatever you have available.

I have been cooking this recipe for years because it always turns out delicious, even on days when I’m tired and rushing. I use fresh vegetables whenever I can, but frozen veggies work perfectly on busy nights. Always make sure your chicken is sliced thinly, because that helps it cook quickly and stay tender. It’s a meal that feels fresh, homemade, and satisfying—something you can whip up fast without losing any of that delicious “takeout-style” charm.

You can serve this Sweet Chili Chicken Stir-Fry with warm jasmine rice, some quick stir-fried noodles, also with cauliflower rice if you want something lighter.

Its Perfect For:

• Busy weeknights when you want dinner ready quickly
• Meal prepping lunches for work or school
• Families who enjoy sweet-savory Asian-inspired dishes
• People who want a veggie-packed, balanced meal
• Anyone craving takeout flavors without ordering out

Ingredients

• 1 lb boneless, skinless chicken breast, thinly sliced
• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium carrot, thinly sliced
• 1 small onion, sliced
• 2 cups broccoli florets
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 3/4 cup sweet chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar (optional, for brightness)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker sauce)
• Salt and pepper to taste
• Sesame seeds (optional, for serving)
• Green onions, sliced (optional, for serving)

Kitchen Equipment You’ll Need

• Large skillet or wok
• Cutting board
• Sharp knife
• Mixing bowls
• Wooden spoon or spatula
• Measuring cups and spoons

How to Make Sweet Chili Chicken Stir-Fry

Step 1

Prepare the chicken: Place the thinly sliced chicken in a bowl and season lightly with salt and pepper. This helps the pieces brown nicely and stay tender during cooking. Set aside while you prepare the vegetables so everything can go into the pan quickly.

Step 2

Heat the pan: Warm the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot and shimmering, add the chicken in an even layer. Cook for 5–6 minutes, stirring occasionally, until the pieces are lightly browned and nearly cooked through. Remove the chicken from the skillet and set aside on a plate.

Step 3

Cook the vegetables: In the same skillet, add the onions, carrots, and broccoli first. Stir-fry for 3–4 minutes until they begin to soften. Then, add the bell peppers, garlic, and ginger. Continue sautéing for another 2–3 minutes, letting the vegetables stay crisp-tender while absorbing the flavors.

Step 4

Make the sauce: Lower the heat slightly. In a small bowl, whisk together the sweet chili sauce, soy sauce, and rice vinegar. If you prefer a thicker stir-fry sauce, add the cornstarch slurry. Pour this mixture into the skillet, stirring well to coat the vegetables.

Step 5

Combine and simmer: Return the chicken to the skillet and toss everything together. Let the stir-fry simmer for 3–5 minutes, allowing the sauce to thicken and cling to each ingredient. Taste and adjust seasoning—add a splash more soy sauce for saltiness or extra chili sauce for sweetness and heat.

Step 6

Serve: Transfer the stir-fry to a serving dish or plate it directly over warm steamed rice or noodles. Garnish with sliced green onions and sesame seeds if you like a little crunch and color.

Tips for Sweet Chili Chicken Stir-Fry

• Slice the chicken thinly.
  Thin slices cook faster and stay tender. You also get more surface area for the sauce to cling to. This gives the stir-fry its rich, glossy texture.
• Cook at high heat.
  A hot pan gives chicken a good sear and prevents sogginess. High heat also helps the vegetables stay crisp and colorful.
• Add vegetables in stages.
  Hard veggies like carrots and broccoli take longer. Softer ones like peppers cook fast, so adding them later protects their texture.
• Don’t overcrowd the pan.
  If the pan is too full, the chicken steams instead of browns. Work in batches if needed for best flavor.
• Use garlic and ginger together.
  This classic combo builds depth and aroma. They create the warm base that makes the sweet chili sauce shine.
• Taste the sauce as you go.
  Some sweet chili sauces are sweeter, others spicier. Adjust soy sauce or vinegar for the perfect balance.
• Let the sauce thicken naturally.
  Simmer for a minute or two so it clings beautifully to the chicken. This gives the dish that perfect glossy finish.

Optional Ingredients

• Crushed red pepper flakes
• Pineapple chunks
• Cashews or peanuts
• Baby corn
• Fresh cilantro
• Chili garlic paste for extra heat

How to Serve Sweet Chili Chicken Stir-Fry?

I like serving this dish over warm jasmine rice because the grains soak up the sweet chili sauce beautifully. The rice softens the bold flavors and creates that comforting balance between tender chicken, crisp vegetables, and glossy sauce. It’s the kind of simple combination that makes every bite feel warm and satisfying.

I also enjoy serving it with quick stir-fried noodles or even plain boiled noodles when I want something a little heavier. The sauce coats every strand, and the vegetables add a crunchy contrast to the soft noodles. It becomes one of those meals you don’t realize you finished until the bowl is empty because every spoonful tastes so good.

I sometimes serve it as a lighter bowl without rice or noodles, especially when I’m trying to eat cleaner or reduce carbs. The vegetables make it filling enough on their own, and the sweetness of the sauce gives it plenty of flavor. It feels fresh, simple, and guilt-free, but still comforting—perfect for days when I want something easy but wholesome.

Is Sweet Chili Chicken Stir-Fry Healthy?

Yes, it can be very healthy because it includes lean protein, lots of vegetables, and a simple sauce that doesn’t require heavy ingredients. You can easily make it lighter by reducing the sauce or adding more veggies.

The sweet chili sauce does contain some sugar, but the dish overall is balanced and nutritious. When you pair it with brown rice, quinoa, or extra vegetables, it becomes even healthier and more satisfying.

Variations and Substitutions

• Shrimp Sweet Chili Stir-Fry
  Swap chicken for shrimp and cook them quickly until pink. Add them back at the end so they don’t overcook. The sweetness of the sauce pairs beautifully with seafood.
• Vegetarian Sweet Chili Stir-Fry
  Use tofu or tempeh instead of chicken. Pan-fry until crisp, then toss in sauce. Add extra vegetables for a fuller, colorful dish.
• Spicy Sweet Chili Stir-Fry
  Mix in sriracha or chili garlic paste. This gives the dish a sharper kick without changing the main flavor. Perfect for people who love heat.
• Peanut Sweet Chili Stir-Fry
  Stir in a spoonful of peanut butter for creamy richness. It turns the sauce into a sweet-savory glaze that’s comforting and bold.
• Low-Carb Version
  Serve over cauliflower rice or zucchini noodles. Use fewer carrots and more green vegetables. It stays flavorful but lighter.
• Teriyaki Sweet Chili Mix
  Add a splash of teriyaki sauce for deeper sweetness. It changes the flavor slightly but keeps the same sticky, glossy texture.
• Pineapple Stir-Fry Version
  Add pineapple chunks for extra sweetness and tang. It makes the dish feel tropical and refreshing with minimal effort.
• All-Veggie Stir-Fry
  Skip the meat and load up on mixed vegetables. The sauce sticks beautifully to broccoli, peppers, snap peas, and carrots.

How to Store & How to Reheat

How to store:
Place leftovers in an airtight container and store them in the fridge for up to 3 days. Keep the rice or noodles separate so they don’t absorb too much sauce. You can also freeze the chicken and vegetables for up to 2 months if needed.

How to reheat:
Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce. You can also microwave it, but mix halfway so it reheats evenly. Avoid overheating because it can make the meat dry and the vegetables soft.

Frequently Asked Questions About Sweet Chili Chicken Stir-Fry 

Can I use frozen vegetables?
Yes, frozen vegetables work perfectly for this recipe and save a lot of prep time. Add them straight into the hot pan without thawing, so they cook evenly and stay crisp. They may release a bit more moisture, but the sauce thickens around them. It’s a great option for busy nights or when you’re low on fresh produce.

Can I make the sauce less sweet?
Definitely. You can reduce the amount of sweet chili sauce and increase the soy sauce or rice vinegar to balance it. Adding a bit of ginger also cuts through the sweetness. Adjust slowly and taste as you go until you find your ideal flavor. This dish is very flexible and forgiving.

Can I prepare this recipe ahead of time?
Yes, you can prep nearly everything ahead. Slice the chicken and vegetables earlier in the day and store them separately in airtight containers. The stir-fry itself comes together in minutes once the ingredients are ready. It’s a wonderful meal-prep dish because it reheats well without losing texture.

What type of chicken works best for stir-frying?
Both chicken breasts and thighs work beautifully. Breasts cook quickly and stay light, while thighs stay juicier and more flavorful. Slice whichever cut you choose into thin, even strips so they cook evenly. This helps them absorb the sauce and prevents overcooking.

Sweet Chili Chicken Stir-Fry Recipe

Recipe by Maria MeyerCourse: Main DishCuisine: Asian-InspiredDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Learn how to make Sweet Chili Chicken Stir-Fry with tender chicken, crisp vegetables, and a sticky, flavorful sauce. Quick, easy, and perfect for weeknight dinners.

Ingredients

• 1 lb boneless, skinless chicken breast, thinly sliced

• 1 tablespoon vegetable oil

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 medium carrot, thinly sliced

• 1 small onion, sliced

• 2 cups broccoli florets

• 3 cloves garlic, minced

• 1 teaspoon grated ginger

• 3/4 cup sweet chili sauce

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar (optional, for brightness)

• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker sauce)

• Salt and pepper to taste

• Sesame seeds (optional, for serving)

• Green onions, sliced (optional, for serving)

Directions

• Prepare the chicken: Place the thinly sliced chicken in a bowl and season lightly with salt and pepper. This helps the pieces brown nicely and stay tender during cooking. Set aside while you prepare the vegetables so everything can go into the pan quickly.
• Heat the pan: Warm the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot and shimmering, add the chicken in an even layer. Cook for 5–6 minutes, stirring occasionally, until the pieces are lightly browned and nearly cooked through. Remove the chicken from the skillet and set aside on a plate.
• Cook the vegetables: In the same skillet, add the onions, carrots, and broccoli first. Stir-fry for 3–4 minutes until they begin to soften. Then, add the bell peppers, garlic, and ginger. Continue sautéing for another 2–3 minutes, letting the vegetables stay crisp-tender while absorbing the flavors.
• Make the sauce: Lower the heat slightly. In a small bowl, whisk together the sweet chili sauce, soy sauce, and rice vinegar. If you prefer a thicker stir-fry sauce, add the cornstarch slurry. Pour this mixture into the skillet, stirring well to coat the vegetables.
• Combine and simmer: Return the chicken to the skillet and toss everything together. Let the stir-fry simmer for 3–5 minutes, allowing the sauce to thicken and cling to each ingredient. Taste and adjust seasoning—add a splash more soy sauce for saltiness or extra chili sauce for sweetness and heat.
• Serve: Transfer the stir-fry to a serving dish or plate it directly over warm steamed rice or noodles. Garnish with sliced green onions and sesame seeds if you like a little crunch and color.