Name: Sweet Chilli Chicken Stir-Fry
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 3 servings
Ingredients: 400g boneless chicken breast or thigh, cut into 1-inch pieces; 2 tbsp neutral oil, plus more for cooking (vegetable, canola, or grapeseed); 1 tbsp light soy sauce (for chicken marinade); 1 tbsp cornstarch (for chicken marinade); 1 tbsp rice wine vinegar (for chicken marinade); 1 tsp grated fresh ginger (for chicken marinade); 1 tsp minced fresh garlic (for chicken marinade); ½ tsp sesame oil (for chicken marinade); ¼ tsp white pepper (for chicken marinade); 6 tbsp sweet chilli sauce (good quality, medium-spicy preferred); 2 tbsp light soy sauce (for sweet chilli sauce); 1 tbsp brown sugar, packed (for sweet chilli sauce); 2 tbsp rice wine vinegar (for sweet chilli sauce); 1 tbsp grated fresh ginger (for sweet chilli sauce); 2 cloves garlic, minced (for sweet chilli sauce); ½ tsp cornstarch (for sweet chilli sauce slurry); 3 tbsp cold water or chicken broth (for sweet chilli sauce slurry); 1 tsp sesame oil (for sweet chilli sauce); 1 tsp dried chilli flakes (optional, for extra heat); 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 medium yellow onion, roughly chopped into 1-inch pieces; 1 cup broccoli florets, bite-sized; 1 cup snap peas or snow peas; 1 large carrot, peeled and thinly sliced or julienned; Cooked white rice, brown rice, or noodles, for serving; 2 tbsp toasted sesame seeds (for garnish); 2-3 green onions, thinly sliced (for garnish)

Sweet Chilli Chicken – that tantalizing dish promising a perfect symphony of flavors in every bite – holds a special place in my culinary heart, and I’m sure it will quickly find its way into yours too. Originating from the vibrant culinary traditions of Southeast Asia, particularly Thailand, the sweet chilli flavor profile has captivated palates worldwide, evolving into a universally adored comfort food. I’ve always been fascinated by how a simple combination of contrasting tastes can create such a profound and memorable experience for diners.

What makes this dish so universally appealing and a consistent crowd-pleaser? It’s a delightful paradox: simultaneously sweet, spicy, and savory, offering a complex yet comforting flavor profile that appeals to nearly everyone. The crispy texture of perfectly cooked chicken enveloped in that glossy, sticky sauce is simply irresistible, making every mouthful a journey of textures and tastes. Whether you’re a seasoned chef looking for a dynamic main course or a home cook seeking a straightforward weeknight meal, this particular Sweet Chilli Chicken recipe consistently delivers on taste, convenience, and pure satisfaction. It’s truly a dish that brings smiles to the table, proving that balanced flavors are key to culinary happiness and a truly satisfying meal.

Ingredients:

For the Sweet Chilli Chicken:
- 1.5 lbs (about 680g) boneless, skinless chicken thighs or breasts, cut into 1-inch bite-sized pieces. I personally love using chicken thighs for this Sweet Chilli Chicken recipe because they stay incredibly juicy and tender, even with high-heat stir-frying, providing a much richer flavor profile. If you prefer a leaner option, chicken breasts work wonderfully too, just be mindful not to overcook them to maintain their tenderness.
- 2 tablespoons neutral oil, such as vegetable, canola, or grapeseed oil, plus more for cooking. This oil is crucial for achieving that beautiful sear on our Sweet Chilli Chicken.
For the Chicken Marinade:
- 2 tablespoons light soy sauce (or tamari for a gluten-free option). Soy sauce adds a foundational umami depth that is essential for a truly flavorful Sweet Chilli Chicken.
- 1 tablespoon cornstarch. This is our secret weapon for tenderizing the chicken and creating a velvety coating that helps the sauce cling perfectly to every piece. It also protects the chicken from drying out during the cooking process.
- 1 tablespoon rice wine vinegar. A splash of acidity helps balance the flavors and tenderize the meat slightly.
- 1 teaspoon grated fresh ginger. The pungent, zesty aroma of fresh ginger is absolutely non-negotiable for an authentic Asian-inspired Sweet Chilli Chicken.
- 1 teaspoon minced fresh garlic. Fresh garlic brings a sharp, aromatic punch that complements the ginger beautifully.
- 1/2 teaspoon sesame oil. Just a touch adds an incredible nutty fragrance that truly elevates the marinade.
- 1/4 teaspoon freshly ground black pepper.
For the Sweet Chilli Sauce:
- 1/2 cup good quality sweet chili sauce. This is the heart of our Sweet Chilli Chicken, so choose one you love! I find that a medium-spicy variety works best to give a nice warmth without overpowering the other flavors.
- 3 tablespoons light soy sauce (or tamari). Again, for that essential umami and salt balance.
- 2 tablespoons brown sugar, packed. Brown sugar adds a lovely molasses note and contributes to the beautiful glaze and stickiness of the Sweet Chilli Chicken sauce. You can adjust this slightly to your sweetness preference.
- 2 tablespoons rice wine vinegar. More acidity to brighten and cut through the richness of the sauce, ensuring it’s not too cloyingly sweet.
- 1 tablespoon grated fresh ginger. Yes, more ginger! It truly makes the Sweet Chilli Chicken sauce sing.
- 1 tablespoon minced fresh garlic. And more garlic for that irresistible aroma and flavor depth.
- 1 tablespoon cornstarch. This will be whisked into a slurry to thicken our sauce to that perfect glossy consistency.
- 1/4 cup cold water or chicken broth. Used to create the cornstarch slurry and adjust the overall consistency of the sauce. Chicken broth can add an extra layer of savory flavor.
- 1 teaspoon sesame oil. A finishing touch for that signature nutty aroma in your Sweet Chilli Chicken.
- Pinch of red pepper flakes (optional, for extra heat). If you like your Sweet Chilli Chicken with a bit more kick, don’t hesitate to add these!
For the Vegetables (Customize to your liking!):
- 1 large red bell pepper, deseeded and cut into 1-inch pieces. Red bell peppers add a beautiful color and sweetness that pairs wonderfully with the Sweet Chilli Chicken.
- 1 large green bell pepper, deseeded and cut into 1-inch pieces. For another pop of color and a slightly different crispness.
- 1 medium yellow onion, roughly chopped into 1-inch pieces. Onions provide a foundational savory base and sweetness when cooked.
- 1 cup broccoli florets, bite-sized. Broccoli adds a fantastic texture and nutritional value to your Sweet Chilli Chicken.
- 1 cup snap peas or snow peas. These add a delightful crunch and vibrant green color.
- 1 large carrot, peeled and thinly sliced or julienned. Carrots add sweetness and a lovely firm texture.
For Garnish and Serving:
- Cooked white rice, brown rice, or noodles, for serving. The perfect canvas to soak up all that incredible Sweet Chilli Chicken sauce!
- 2 tablespoons toasted sesame seeds. For a beautiful visual appeal and a subtle nutty crunch.
- 2-3 green onions, thinly sliced, for garnish. Fresh green onions add a mild oniony bite and a burst of freshness.

Phase 1: Preparing the Chicken and Marinade

Prepare the Chicken: First things first, let’s get our chicken ready for its Sweet Chilli Chicken transformation. Take your 1.5 lbs of boneless, skinless chicken thighs or breasts and cut them into uniform 1-inch bite-sized pieces. It’s important to aim for consistency in size here, as this ensures that all the chicken pieces cook evenly. If some pieces are too large and others too small, you’ll end up with some overcooked and dry bits alongside undercooked ones, and we definitely want every piece of our Sweet Chilli Chicken to be perfectly tender. I often find a sharp chef’s knife makes this task quick and easy. Pat the chicken pieces dry with paper towels; removing excess moisture helps the marinade cling better and promotes a better sear later on.
Marinate the Chicken: In a medium-sized bowl, combine the cut chicken pieces with all the marinade ingredients: 2 tablespoons light soy sauce, 1 tablespoon cornstarch, 1 tablespoon rice wine vinegar, 1 teaspoon grated fresh ginger, 1 teaspoon minced fresh garlic, 1/2 teaspoon sesame oil, and 1/4 teaspoon freshly ground black pepper.

This marinade is key to tenderizing the chicken and infusing it with flavor, which is absolutely essential for a truly delicious Sweet Chilli Chicken. The cornstarch not only helps to tenderize but also creates a thin protective coating around the chicken that will become gloriously crisp on the outside while keeping the inside moist during cooking. Toss everything together really well, making sure every piece of chicken is thoroughly coated. Cover the bowl and let the chicken marinate at room temperature for at least 20-30 minutes if you’re in a hurry. For even better flavor penetration and tenderness, I highly recommend marinating it in the refrigerator for at least 1 hour, or even better, up to 4 hours. If refrigerating for longer than 30 minutes, remember to bring it out and let it sit at room temperature for about 15-20 minutes before cooking; this helps ensure even cooking.

Phase 2: Preparing the Vegetables and Sweet Chilli Sauce

Chop the Vegetables: While your chicken is marinating, let’s get our colorful array of vegetables ready for this vibrant Sweet Chilli Chicken dish. Wash and prepare your chosen vegetables. Slice the red and green bell peppers into 1-inch pieces. Roughly chop the yellow onion into similar 1-inch pieces. Cut the broccoli into small, bite-sized florets. If using, trim the ends off the snap peas or snow peas. Peel the carrot and either thinly slice it into rounds or julienne it into matchsticks.

The goal here is to have all your vegetables cut into roughly similar sizes so they cook evenly and can be easily scooped up with your Sweet Chilli Chicken. Place all your prepared vegetables in a large bowl or on a baking sheet, ready to go. Having everything prepped before you start cooking is the golden rule of stir-frying, as the cooking process itself moves very quickly. This preparation is called “mise en place,” and it will make your Sweet Chilli Chicken cooking experience much smoother and more enjoyable.
Whisk Together the Sweet Chilli Sauce: In a separate medium-sized bowl or a large liquid measuring cup, it’s time to assemble the star of our show: the Sweet Chilli Sauce! Combine 1/2 cup good quality sweet chili sauce, 3 tablespoons light soy sauce, 2 tablespoons packed brown sugar, 2 tablespoons rice wine vinegar, 1 tablespoon grated fresh ginger, and 1 tablespoon minced fresh garlic. Whisk these ingredients together until the brown sugar has dissolved.

In a small separate bowl, create a cornstarch slurry by whisking together the 1 tablespoon cornstarch with 1/4 cup cold water or chicken broth until completely smooth and lump-free. This slurry is what will thicken our Sweet Chilli Chicken sauce to that perfect glossy, luscious consistency. Pour the cornstarch slurry into the main sauce mixture and whisk thoroughly again. Finally, stir in 1 teaspoon of sesame oil and, if you like a little extra warmth, a pinch of red pepper flakes. Give everything a final good stir. Taste the sauce; now is the time to adjust the sweetness, tanginess, or spice to your personal preference. You might want a little more sugar, a splash more vinegar, or a dash more sweet chili sauce. Set this magnificent Sweet Chilli Chicken sauce aside.

Phase 3: Cooking the Sweet Chilli Chicken and Vegetables

Cook the Chicken: Heat a large wok or a very large, heavy-bottomed skillet (such as a cast iron skillet) over medium-high to high heat until it’s smoking slightly. Add 2 tablespoons of neutral oil to the hot pan, swirling to coat. It’s crucial that your pan is hot enough to get a good sear on the chicken, which is essential for that delicious Sweet Chilli Chicken flavor.

Carefully add about half of the marinated chicken pieces to the hot pan in a single layer, making sure not to overcrowd the pan. Overcrowding will drop the pan’s temperature too quickly, leading to steamed chicken instead of beautifully seared chicken, which we definitely want for our Sweet Chilli Chicken. Let the chicken cook undisturbed for 2-3 minutes to allow a golden-brown crust to form on one side. Then, stir and continue to cook for another 2-3 minutes until the chicken is cooked through and lightly browned on all sides. The cornstarch in the marinade will create a lovely slightly crisp exterior. Remove the cooked chicken from the pan and set it aside on a clean plate. Add a little more oil to the pan if needed, and repeat this process with the remaining chicken until all of it is cooked and beautifully seared.
Stir-Fry the Vegetables: With the chicken removed, add another tablespoon of oil to the same hot wok or skillet if necessary. Increase the heat to high. Add the firmer vegetables first: the chopped yellow onion and julienned carrots. Stir-fry these for 2-3 minutes, stirring constantly, until they start to soften slightly but still retain a bit of crispness.

Next, add the broccoli florets and bell peppers (both red and green). Continue to stir-fry for another 3-4 minutes. The goal here is to get the vegetables vibrant, tender-crisp, and slightly charred in places, which adds wonderful flavor and texture to your Sweet Chilli Chicken. You want them to retain a little bite, not become mushy. Finally, add the snap peas (or snow peas) and stir-fry for just 1-2 more minutes; these cook very quickly and we want them to stay bright green and crisp. Remove all the stir-fried vegetables from the pan and add them to the plate with the cooked chicken.

Phase 4: Combining and Finishing the Sweet Chilli Chicken

Combine and Sauce the Dish: Return all the cooked chicken and stir-fried vegetables to the hot wok or skillet. Give the prepared Sweet Chilli Sauce one last quick whisk, as the cornstarch tends to settle at the bottom. Pour the entire sauce mixture over the chicken and vegetables in the pan.

Stir everything together immediately and continuously, ensuring that all the chicken and vegetables are evenly coated with the rich Sweet Chilli Sauce. As the sauce heats up, it will begin to thicken thanks to the cornstarch slurry. Continue to cook for 2-3 minutes, stirring constantly, until the sauce has thickened to a glossy, desirable consistency that beautifully coats every piece of the Sweet Chilli Chicken and vegetables. This thickening stage is crucial for achieving that luscious, restaurant-quality Sweet Chilli Chicken glaze. If the sauce becomes too thick, you can add a tablespoon or two of hot water or chicken broth to thin it out slightly. If it’s not thick enough, you can quickly whisk a tiny bit more cornstarch with cold water and add it to the simmering sauce, stirring constantly, until it reaches your desired thickness.

Phase 5: Serving Your Delicious Sweet Chilli Chicken

Garnish and Serve: Once the Sweet Chilli Chicken is perfectly coated and heated through, remove the pan from the heat. Transfer the glorious Sweet Chilli Chicken and vegetables to a large serving platter or individual bowls.

Generously sprinkle the toasted sesame seeds over the top; these add a lovely visual appeal and a subtle nutty crunch that complements the dish so well. Finally, scatter the thinly sliced green onions over everything for a burst of fresh flavor and color.

Serve your homemade Sweet Chilli Chicken immediately alongside a steaming bowl of fluffy white rice, fragrant brown rice, or your favorite stir-fried noodles. The rice or noodles are perfect for soaking up every last drop of that incredible, sticky Sweet Chilli Sauce. This dish is truly a showstopper and always a crowd-pleaser! Enjoy the fruits of your labor and savor every bite of your perfectly prepared Sweet Chilli Chicken.

Conclusion:

And there you have it! We’ve journeyed through the creation of what I genuinely believe is one of the most delightful and satisfying meals you can bring to your table. My aim with this recipe was to demystify the process, proving that truly exceptional flavors don’t have to be complicated. If you’ve been searching for that perfect weeknight hero or a show-stopping dish for a casual gathering, then this is absolutely the one to bookmark. It’s not just a meal; it’s an experience – a harmonious blend of sweet, spicy, and savory notes that dance on your palate, leaving you completely content.

I find that the magic of this dish lies in its incredible balance. The fiery kick of the chilli is perfectly tempered by the sweetness, while the savory depth pulls everything together into a truly addictive sauce. The chicken, cooked to tender perfection, acts as the ideal canvas for these vibrant flavors. I’ve poured my heart into perfecting this particular combination, ensuring that every spoonful delivers that quintessential ‘wow’ factor. It’s a dish that appeals to almost everyone, even those with more discerning tastes, making it an invaluable addition to your culinary repertoire. Forget about takeout; once you’ve tasted the fresh, vibrant intensity of homemade Sweet Chilli Chicken, you’ll never look back.

Elevate Your Dining Experience: Serving Suggestions & Creative Variations

Now that you’ve mastered the main event, let’s talk about how to truly make this recipe sing on your plate. My absolute favorite way to serve this Sweet Chilli Chicken is over a bed of fluffy jasmine rice. The delicate fragrance and soft texture of the rice provide the perfect neutral base, allowing the sauce to truly shine. However, don’t limit yourself! Brown rice offers a nuttier flavor and added fiber, while steamed quinoa makes for a wonderful gluten-free alternative. For those who love noodles, a tangle of stir-fried egg noodles or even delicate rice vermicelli would be an outstanding choice, absorbing all that glorious sauce.

To round out your meal and add a burst of freshness, I highly recommend pairing it with some simple steamed or lightly sautéed vegetables. Broccoli florets, tender-crisp green beans, or vibrant bell peppers tossed into the pan for the last few minutes of cooking are fantastic. A sprinkle of toasted sesame seeds not only adds a delightful crunch but also a beautiful visual appeal. Freshly chopped green onions or cilantro also lend a wonderful aromatic finish.

Feeling adventurous? This recipe is incredibly adaptable! For a delightful twist, consider swapping out chicken for shrimp, paneer, or even firm tofu for a vegetarian option. You could also experiment with adding more vegetables directly into the stir-fry, such as thinly sliced carrots, snap peas, or water chestnuts for extra texture. If you prefer things a little spicier, a few extra fresh chillies or a dash of your favorite hot sauce will do the trick. Conversely, for a milder version, simply reduce the amount of chilli used. Don’t be afraid to make it your own!

Your Turn! Let’s Connect Over Delicious Food

Now, dear reader, the stage is set, and the ingredients are waiting. I’ve shared my passion and my recipe with you, and now it’s your turn to bring this incredible dish to life in your own kitchen. I truly believe that cooking is one of the most joyful and rewarding activities, and I can’t wait for you to experience the satisfaction of creating something so utterly delicious. It’s a remarkably straightforward recipe, so please don’t be intimidated. Trust the process, enjoy the aromas that will fill your home, and savor every single bite.

Once you’ve made my Sweet Chilli Chicken, I would be absolutely thrilled to hear about your experience. Did you love it? Did you make any exciting variations? What did you serve it with? Please, take a moment to share your thoughts, your photos, or any tips you discovered along the way. Your feedback is invaluable, and it truly makes my day to see how you’ve brought my recipes to life. So, go ahead, gather your ingredients, fire up your stove, and get ready to impress yourself and everyone lucky enough to be at your table. Happy cooking!