Sweet Chilli Chicken is a culinary delight that consistently captures hearts and tantalizes taste buds around the globe. Have you ever craved a meal that delivers an exciting punch of flavor without demanding hours in the kitchen? This is precisely what this incredible dish offers—a perfect symphony of tastes that excites the palate and satisfies the soul, all within a reasonable cooking time.
While its vibrant, sweet-and-spicy profile often traces its roots back to the rich culinary traditions of Southeast Asia, particularly Thailand, the modern iteration of sweet chilli chicken has evolved into a universally beloved staple. It’s a testament to the power of a perfectly balanced sauce, which has gracefully adapted to kitchens worldwide, becoming a favorite for both weeknight dinners and celebratory feasts.
What makes this dish so utterly irresistible? I believe it’s the ingenious combination of succulent, often crispy, chicken pieces enveloped in a glossy, sticky sauce that masterfully strikes the ideal balance between fiery heat and comforting sweetness. This harmonious blend, coupled with its remarkable ease of preparation and versatile appeal, makes Sweet Chilli Chicken a genuine go-to for busy individuals and family meals alike.
Prepare to fall in love with the vibrant flavors and satisfying textures of this truly remarkable and endlessly popular dish.
Ingredients:
- For the Sweet Chilli Chicken Stir-Fry:
- 1.5 lbs (approximately 680g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon cornstarch, plus 1 teaspoon for the chicken marinade
- 1 tablespoon sesame oil (toasted, for flavor)
- 2 tablespoons vegetable oil (or other high smoke point oil, for stir-frying)
- 1 large red bell pepper, deseeded and cut into 1-inch pieces
- 1 large green bell pepper, deseeded and cut into 1-inch pieces
- 1 large yellow onion, cut into 1-inch pieces
- 1 cup broccoli florets, bite-sized
- 1 cup snap peas or green beans, trimmed
- 2 medium carrots, peeled and thinly sliced or julienned
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- 2 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, toasted, for garnish
- For the Homemade Sweet Chilli Sauce:
- ½ cup granulated sugar
- ¼ cup white vinegar (distilled or rice vinegar)
- ¼ cup water
- 2-3 tablespoons Sriracha or other chilli garlic sauce (adjust to your preferred spice level)
- 1 tablespoon fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 teaspoon cornstarch, dissolved in 1 tablespoon cold water (cornstarch slurry)
- ¼ teaspoon salt
- For Serving (Jasmine Rice):
- 2 cups jasmine rice
- 3 cups water
- ½ teaspoon salt (optional)
Preparing the Jasmine Rice
Let’s kick things off with the rice, as it’s the perfect accompaniment to our flavourful Sweet Chilli Chicken and usually takes the longest to cook if you’re not using a rice cooker. A good foundation for any stir-fry is fluffy, perfectly cooked rice, so let’s get that going first. I always find that having the rice ready and waiting makes the whole meal come together seamlessly when the stir-fry is done.
- Rinse the Rice: Place 2 cups of jasmine rice in a fine-mesh sieve and rinse it under cold running water until the water runs clear. This step is crucial for removing excess starch, which helps prevent the rice from becoming gummy and ensures each grain is distinct and fluffy. You’ll notice the water becoming less cloudy with each rinse.
- Combine and Cook: Transfer the rinsed rice to a medium saucepan with a tight-fitting lid. Add 3 cups of water and, if desired, ½ teaspoon of salt. Bring the mixture to a rolling boil over medium-high heat.
- Simmer to Perfection: Once boiling, immediately reduce the heat to the lowest setting, cover the saucepan tightly with its lid, and let it simmer undisturbed for 15-18 minutes. Resist the urge to lift the lid during this time, as that allows steam to escape, which is essential for cooking the rice evenly.
- Rest and Fluff: After 15-18 minutes, remove the saucepan from the heat, but keep the lid on. Let the rice rest for another 5-10 minutes. This resting period allows the remaining steam to absorb and further tenderize the grains. Finally, uncover and gently fluff the rice with a fork before serving. It should be perfectly tender and aromatic, ready to soak up all the delicious sauce from your Sweet Chilli Chicken.
Crafting Your Homemade Sweet Chilli Sauce
While you can absolutely use a good quality store-bought sweet chilli sauce, making your own offers unparalleled freshness and allows you to adjust the heat and sweetness precisely to your liking. This homemade version is vibrant, zesty, and surprisingly simple to whip up. It’s truly the star that brings our Sweet Chilli Chicken to life, so don’t skip this step if you have the time!
- Combine Base Ingredients: In a small saucepan, combine ½ cup granulated sugar, ¼ cup white vinegar, ¼ cup water, 2-3 tablespoons Sriracha (or your chosen chilli sauce), 1 tablespoon grated fresh ginger, 2 cloves minced garlic, and ¼ teaspoon salt. Give it a good whisk to combine everything.
- Simmer and Dissolve: Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Continue to simmer for about 3-5 minutes, or until the sugar has completely dissolved and the sauce begins to thicken ever so slightly. The aromas of ginger and garlic will start to fill your kitchen at this point, which is always a promising sign!
- Prepare Cornstarch Slurry: In a separate tiny bowl, whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water until no lumps remain. This is your cornstarch slurry, which will help thicken the sauce to that perfect glossy consistency.
- Thicken the Sauce: Pour the cornstarch slurry into the simmering sauce, whisking constantly to prevent lumps from forming. Continue to cook and whisk for another 1-2 minutes, or until the sauce thickens to your desired consistency. It should be able to lightly coat the back of a spoon.
- Cool and Adjust: Remove the sauce from the heat and allow it to cool slightly. As it cools, it will continue to thicken a bit more. Taste the sauce and adjust seasonings if needed – perhaps a little more Sriracha for extra kick, or a pinch more sugar for sweetness. This sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. It’s the secret weapon for our Sweet Chilli Chicken!
Marinating and Preparing the Chicken
Properly preparing and marinating the chicken is key to ensuring it’s tender, flavourful, and cooks beautifully in our stir-fry. I always prefer using chicken thighs for stir-fries because they stay juicier and are more forgiving if you accidentally overcook them a touch, but chicken breast works wonderfully too if that’s your preference. The cornstarch in the marinade creates a protective coating that keeps the chicken moist and helps the sauce cling perfectly.
- Cut the Chicken: Take your 1.5 lbs of boneless, skinless chicken thighs or breasts and cut them into uniform 1-inch pieces. Aim for consistency here, as it ensures even cooking. Trimming any excess fat from the thighs is also a good idea.
- Pat Dry: Using paper towels, thoroughly pat the chicken pieces dry. This step is often overlooked but is very important! Removing excess moisture from the surface of the chicken allows it to brown beautifully when stir-fried, giving you that lovely caramelized exterior rather than steaming in the pan.
- Marinate the Chicken: In a medium-sized bowl, combine the dried chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 tablespoon of toasted sesame oil. Use your hands or a spoon to toss everything together, ensuring each piece of chicken is well coated with the marinade. The cornstarch will form a thin, protective layer.
- Rest (Optional but Recommended): For best results, cover the bowl and let the chicken marinate at room temperature for at least 15-20 minutes while you prepare your vegetables. If you’re doing this further in advance, you can refrigerate it for up to 30 minutes, but bring it back to room temperature before cooking for more even results. This short marinade time helps infuse flavour and tenderizes the chicken, making your Sweet Chilli Chicken even more delicious.
Chopping and Preparing the Vegetables
A colourful array of fresh vegetables not only adds crunch and nutrients to our Sweet Chilli Chicken but also makes the dish incredibly appealing. The trick here is to cut your vegetables into similar sizes so they cook evenly and rapidly, which is essential for stir-frying. I like a mix of textures and colours, making sure there’s a good balance against the rich sauce and tender chicken.
- Prepare Bell Peppers and Onion: Take your red, green, and yellow bell peppers. First, remove the stems and seeds. Then, cut them into 1-inch pieces. Do the same with your large yellow onion, ensuring all pieces are roughly the same size as the chicken for uniform cooking and presentation.
- Process Carrots: Peel the two medium carrots. You can either slice them thinly on the bias (at an angle) or, for a more elegant touch, julienne them into thin matchsticks. Thin cuts ensure they cook quickly and add a lovely crispness.
- Prepare Broccoli and Snap Peas: Wash the broccoli and cut it into bite-sized florets. If you’re using snap peas or green beans, make sure they are trimmed. For larger snap peas, you might want to slice them in half diagonally.
- Mince Aromatics: Peel and finely mince your 4 cloves of garlic. For the fresh ginger, peel it and either grate it using a microplane or finely mince it to ensure its potent flavour is evenly distributed throughout the dish. These aromatics are crucial for building the flavour base of your Sweet Chilli Chicken.
- Arrange for Stir-Frying: Organize your prepped vegetables and aromatics in separate bowls or on a large plate, ready to be added to the wok or pan. Stir-frying is a fast process, so having everything mise en place is absolutely critical for success. You don’t want to be scrambling for ingredients mid-cook!
The Stir-Frying Process: Bringing Your Sweet Chilli Chicken to Life
This is where all our hard work comes together! Stir-frying requires high heat and quick movements, so ensure your wok or large skillet is hot and all your ingredients are within arm’s reach. The goal is to cook everything rapidly to maintain crispness in the vegetables and tenderness in the chicken, all while infusing it with that incredible Sweet Chilli Chicken flavour. Don’t overcrowd the pan – work in batches if necessary!
- Heat the Pan: Place a large wok or a heavy-bottomed skillet over high heat. Add 1 tablespoon of vegetable oil and let it get shimmering hot. You should see wisps of smoke just beginning to appear. High heat is essential for a proper stir-fry!
- Cook the Chicken: Add the marinated chicken pieces to the hot pan in a single layer, making sure not to overcrowd it. If your pan isn’t large enough, cook the chicken in two batches to ensure it browns nicely rather than steaming. Stir-fry for 3-5 minutes, turning occasionally, until the chicken is golden brown and cooked through. Once cooked, remove the chicken from the pan and set it aside on a clean plate. Don’t worry if there are a few browned bits left in the pan; those are flavour!
- Sauté Aromatics: Add the remaining 1 tablespoon of vegetable oil to the same pan. Reduce the heat slightly to medium-high. Add the minced garlic and grated ginger. Stir-fry for about 30-60 seconds, until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly. This step creates a fantastic aromatic base for your Sweet Chilli Chicken.
- Stir-Fry Harder Vegetables: Add the carrots and broccoli florets to the pan. Stir-fry for 2-3 minutes, until they start to become tender-crisp. Because these vegetables are a bit denser, they need a head start.
- Add Remaining Vegetables: Now, add the bell peppers, yellow onion, and snap peas (or green beans) to the pan. Continue to stir-fry for another 2-3 minutes, until all the vegetables are bright in colour and tender-crisp. You want them to retain a slight bite; overcooked stir-fry vegetables are a definite no-go!
- Combine and Sauce: Return the cooked chicken to the pan with the vegetables. Give it a good toss to combine. Now, pour your homemade Sweet Chilli Sauce evenly over the chicken and vegetables. Stir everything thoroughly to ensure every piece is beautifully coated in the glossy, flavourful sauce. Let it simmer gently for 1-2 minutes, allowing the sauce to heat through and thicken around the ingredients. This is the moment your Sweet Chilli Chicken truly comes together!
Serving Your Delicious Sweet Chilli Chicken
Congratulations! You’ve successfully prepared a vibrant and flavourful Sweet Chilli Chicken stir-fry. Now comes the best part: presenting and enjoying your culinary creation. A well-plated dish enhances the dining experience, and these final touches are simple yet impactful.
- Portion the Rice: Scoop generous portions of your fluffy jasmine rice onto individual serving plates or into bowls. The rice provides a perfect neutral base, ready to absorb all the delicious sauce.
- Top with Sweet Chilli Chicken: Spoon the hot Sweet Chilli Chicken stir-fry over the rice. Ensure each serving gets a good mix of chicken and all those colourful, tender-crisp vegetables. The vibrant colours are a feast for the eyes!
- Garnish and Serve: Finish each plate by sprinkling generously with sliced green onions and toasted sesame seeds. The green onions add a fresh, pungent bite and a splash of colour, while the sesame seeds contribute a delicate nutty flavour and a pleasing texture.
- Enjoy Immediately: Serve your homemade Sweet Chilli Chicken immediately while it’s hot and fresh. This dish is at its absolute best when enjoyed right off the wok. Gather your loved ones and savour the delicious balance of sweet, spicy, and savoury notes that characterize this fantastic meal. It’s a truly satisfying and wholesome dinner that I know you’ll be proud to serve!
Conclusion:
If you’ve journeyed with me through the steps of creating this incredible dish, you’ll already be buzzing with anticipation. We’ve explored how simple ingredients can come together to form a symphony of flavors that truly tantalize the taste buds. This isn’t just another recipe; it’s a culinary experience designed to bring joy and incredible taste to your dinner table, without hours of effort. I genuinely believe this Sweet Chilli Chicken recipe is an absolute must-try for everyone, from novice cooks to seasoned chefs. It offers that perfect balance of sweet, spicy, and savory notes, all wrapped up in a glossy, irresistible sauce that coats every succulent piece of chicken.
Why is it a must-try, you ask? Beyond its mouth-watering flavor, it’s the sheer versatility and ease of preparation that makes it stand out. Imagine a dish that satisfies those takeout cravings but is infinitely fresher, healthier, and made with love right in your own kitchen. It’s comforting enough for a cozy night in, yet impressive enough to serve to guests. The sticky, caramelized edges of the chicken, perfectly complemented by the vibrant sweet chilli sauce, create a texture and taste sensation that is truly addictive. Every bite is an explosion of flavor – a little heat, a little tang, and just the right amount of sweetness to keep you coming back for more. It’s the kind of dish that makes you close your eyes and savor the moment, a truly gratifying meal that everyone will adore.
When it comes to serving, the possibilities are wonderfully diverse. My personal go-to is serving this glorious Sweet Chilli Chicken over a bed of perfectly steamed jasmine rice, allowing the sauce to seep into every grain. But don’t stop there! Consider pairing it with nutty brown rice for a healthier option, or even a fragrant coconut rice for an extra layer of exotic flavor. Noodles are another fantastic accompaniment – think chewy egg noodles, thin rice vermicelli, or even quick-cooking ramen noodles. For a complete and balanced meal, I love adding a vibrant array of steamed or stir-fried vegetables. Broccoli florets, crisp snap peas, thinly sliced carrots, or colorful bell peppers all work beautifully, adding texture, freshness, and a boost of nutrients. And for that final flourish, a sprinkle of toasted sesame seeds and freshly chopped green onions or cilantro not only adds visual appeal but also a delightful aromatic finish. It elevates the entire dish from simply delicious to truly gourmet.
But wait, the fun doesn’t end with the classic preparation! This recipe is incredibly adaptable, inviting you to unleash your inner culinary artist. Feeling adventurous? Instead of chicken, why not try this luscious sweet chilli sauce with crispy tofu for a fantastic vegetarian or vegan option? Succulent shrimp or firm white fish fillets would also be magnificent, requiring a slightly shorter cooking time. If you’re a fan of red meat, thinly sliced beef or pork can be easily substituted, yielding equally delicious results. You can also play with the spice level – add an extra pinch of red pepper flakes for more heat, or a dash of Sriracha directly into the sauce. For those who prefer milder flavors, simply reduce the amount of chilli. Don’t shy away from experimenting with additional vegetables like mushrooms, baby corn, or water chestnuts for extra crunch. You could even bake or air fry the chicken pieces for a hands-off approach, tossing them in the sauce afterwards. The beauty of this recipe lies in its flexibility, making it truly yours with just a few tweaks. Don’t be afraid to make it your own; that’s where the real magic happens in cooking!
So, now that you have all the tips, tricks, and inspiration at your fingertips, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and dive into making this spectacular recipe. Experience the sheer satisfaction of creating something so utterly delicious and deeply satisfying. When you do, please don’t keep it to yourself! I would absolutely love to hear about your experience. Did you add your own unique twist? What did your family and friends think? Share your culinary triumphs with me, leave a comment below, or tag me on social media with your photos. There’s nothing more rewarding than seeing our community of home cooks bring these recipes to life. This Sweet Chilli Chicken is more than just a meal; it’s an invitation to savor, share, and celebrate good food. Happy cooking, everyone!
People Also Ask:
Can I make this Sweet Chilli Chicken ahead of time?
While I always recommend serving the chicken fresh for the best texture, you absolutely can prepare components in advance! The sweet chilli sauce can be made and stored in an airtight container in the refrigerator for up to 3-4 days. This makes weeknight cooking a breeze. Simply cook your chicken fresh, then toss it with the pre-made sauce right before serving. You could also chop your vegetables ahead of time to speed up the stir-frying process on the day.
How do I store leftovers and reheat them?
Leftovers of this delicious Sweet Chilli Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, I suggest gently warming it in a pan over medium-low heat on the stovetop until heated through, adding a splash of water or chicken broth if the sauce seems too thick. You can also use the microwave, but be mindful not to overcook the chicken, which can make it dry. If serving with rice, reheat them together or separately.
Can I adjust the spice level of the Sweet Chilli Chicken?
Absolutely! One of the joys of cooking at home is customizing flavors to your preference. If you love heat, feel free to add more red pepper flakes to the sauce, or a dash of sriracha or fresh, finely chopped red chillies to the pan while cooking. For a milder version, simply reduce or omit the red pepper flakes. You can also add a touch more honey or brown sugar to the sauce to balance out any extra heat. Taste as you go and adjust until it’s perfect for you!
What kind of chicken is best for this recipe?
I find that boneless, skinless chicken thighs work exceptionally well for Sweet Chilli Chicken because they stay wonderfully moist and flavorful during cooking. Their slightly higher fat content prevents them from drying out, even if you accidentally overcook them a tiny bit. However, boneless, skinless chicken breasts are also a fantastic option if you prefer leaner meat. Just be sure to cut them into even bite-sized pieces to ensure they cook quickly and uniformly, and be careful not to overcook them to maintain tenderness.
Can I use a different protein or make this recipe vegetarian?
Yes, definitely! This sweet chilli sauce is incredibly versatile and pairs beautifully with many other proteins. You could easily substitute chicken with succulent shrimp (which cooks very quickly), thinly sliced pork loin, or even tender beef strips. For a vegetarian option, firm or extra-firm tofu, pressed and cubed, then pan-fried or baked until crispy, makes a magnificent substitute. You could also try it with hearty mushrooms like shiitake or king oyster mushrooms for a plant-based main. Just adjust cooking times accordingly for your chosen protein.
Is this Sweet Chilli Chicken recipe gluten-free?
This recipe can absolutely be made gluten-free with a few simple substitutions! The main ingredients to watch out for are soy sauce and sometimes the sweet chilli sauce itself. Be sure to use a gluten-free tamari instead of regular soy sauce. For the sweet chilli sauce, always check the label, as some brands may contain wheat or other gluten-containing ingredients. Many brands offer gluten-free versions, so look for those. With these simple swaps, you can enjoy all the deliciousness without the gluten!
What are some good side dishes to serve with Sweet Chilli Chicken?
Beyond the classic steamed jasmine rice, there are so many delightful options! I love it with nutty brown rice, fluffy quinoa, or even a simple side salad with a light vinaigrette for a fresher meal. For something more substantial, consider a quick stir-fry of mixed vegetables – think broccoli, bell peppers, snap peas, or carrots – lightly seasoned and served alongside. Noodles are always a hit; try egg noodles, rice noodles, or even zucchini noodles for a low-carb alternative. A sprinkle of sesame seeds and fresh cilantro always adds a lovely finishing touch to any side.
Sweet Chilli Chicken
Sweet Chilli Chicken is a quick and flavorful family meal featuring succulent chicken and crisp vegetables coated in a vibrant homemade sweet and spicy sauce, served over fluffy jasmine rice. This recipe balances fiery heat with comforting sweetness, making it a universally beloved staple.
Ingredients
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680g boneless chicken breast or thigh, cut into 1-inch pieces
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¼ tsp white pepper
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3 tbsp soy sauce (low-sodium preferred)
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1 tbsp cornstarch (for chicken marinade)
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1 egg (optional, for extra chicken coating)
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1 tbsp toasted sesame oil
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2 tbsp vegetable oil (or high smoke point oil)
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1 large red bell pepper, cut into 1-inch pieces
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1 large green bell pepper, cut into 1-inch pieces
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1 large yellow onion, cut into 1-inch pieces
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1 cup bite-sized broccoli florets
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1 cup snap peas or green beans, trimmed
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2 medium carrots, peeled and thinly sliced or julienned
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6 cloves garlic, minced (divided)
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2 tbsp fresh ginger, grated or minced (divided)
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2 green onions, sliced (for garnish)
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1 tbsp toasted sesame seeds (for garnish)
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½ cup granulated sugar (for homemade sauce)
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¼ cup white vinegar (distilled or rice vinegar)
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¼ cup water (for homemade sauce)
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2-3 tbsp Sriracha or other chili garlic sauce (adjust to spice level)
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1 tsp cornstarch (for sauce slurry), dissolved in 1 tbsp cold water
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¼ tsp salt (for homemade sauce)
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1 tsp dried chilli flakes (optional)
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6 tbsp sweet chilli sauce (store-bought, optional alternative to homemade)
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2 cups jasmine rice
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3 cups water (for rice)
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½ tsp salt (optional, for rice)
Instructions
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Step 1
Rinse 2 cups jasmine rice under cold water until clear. Transfer to a medium saucepan with a tight-fitting lid, add 3 cups water and optional ½ tsp salt. Bring to a rolling boil over medium-high heat. Immediately reduce heat to the lowest setting, cover tightly, and simmer undisturbed for 15-18 minutes. Remove from heat, keeping lid on, and let rest for 5-10 minutes. Fluff gently with a fork before serving. -
Step 2
In a small saucepan, combine ½ cup granulated sugar, ¼ cup white vinegar, ¼ cup water, 2-3 tbsp Sriracha, 1 tbsp grated fresh ginger, 2 cloves minced garlic, and ¼ tsp salt. Whisk to combine. Place over medium heat and bring to a gentle simmer, stirring occasionally, for 3-5 minutes until sugar completely dissolves. In a separate tiny bowl, whisk 1 tsp cornstarch with 1 tbsp cold water until lump-free. Pour this cornstarch slurry into the simmering sauce, whisking constantly, and cook for another 1-2 minutes until the sauce thickens to your desired consistency. Remove from heat and allow to cool slightly; it will thicken more as it cools. Taste and adjust seasonings. -
Step 3
Cut 680g boneless chicken breast or thigh into uniform 1-inch pieces. Thoroughly pat chicken pieces dry with paper towels. In a medium-sized bowl, combine the dried chicken with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tbsp toasted sesame oil. Add 1 egg if desired for extra coating. Toss to ensure each piece is well coated. For best results, let the chicken marinate at room temperature for at least 15-20 minutes. -
Step 4
Deseed and cut 1 large red bell pepper, 1 large green bell pepper, and 1 large yellow onion into 1-inch pieces. Peel and thinly slice or julienne 2 medium carrots. Cut 1 cup broccoli into bite-sized florets. Trim 1 cup snap peas or green beans. Peel and finely mince 4 cloves garlic and grate or mince 1 tbsp fresh ginger. Organize all prepped vegetables and aromatics for quick stir-frying. -
Step 5
Place a large wok or heavy-bottomed skillet over high heat. Add 1 tbsp vegetable oil and let it get shimmering hot. Add the marinated chicken pieces in a single layer (cook in two batches if necessary to avoid overcrowding). Stir-fry for 3-5 minutes, turning occasionally, until golden brown and cooked through. Remove chicken from the pan and set aside. Add the remaining 1 tbsp vegetable oil to the same pan. Reduce heat slightly to medium-high. Add the minced garlic (4 cloves) and grated ginger (1 tbsp). Stir-fry for 30-60 seconds until fragrant. Add the carrots and broccoli florets; stir-fry for 2-3 minutes until tender-crisp. Add the bell peppers, yellow onion, and snap peas/green beans; continue to stir-fry for another 2-3 minutes until all vegetables are bright and tender-crisp. Return the cooked chicken to the pan with the vegetables. Pour your homemade Sweet Chilli Sauce (or 6 tbsp store-bought sauce) evenly over the chicken and vegetables. Stir thoroughly to coat everything. Let it simmer gently for 1-2 minutes, allowing the sauce to heat through and thicken around the ingredients. -
Step 6
Scoop generous portions of your fluffy jasmine rice onto individual serving plates or into bowls. Spoon the hot Sweet Chilli Chicken stir-fry over the rice, ensuring a good mix of chicken and colourful vegetables. Finish each plate by sprinkling generously with sliced green onions and toasted sesame seeds. Serve immediately while hot and fresh.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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