Sweet Chili Chicken Stir Fry

$- Chicken and Vegetable Components - 1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips - 1 red bell pepper, thinly sliced - 1 yellow bell pepper, thinly sliced - 1 cup sugar snap peas - 2 cloves garlic, minced - 1 inch ginger, grated - 3 green onions, chopped (white and green parts separated) - Sauces and Seasonings - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon vegetable oil - Salt and pepper to taste - Serving Suggestions - Cooked jasmine rice (for serving) I love using fresh ingredients for this dish. The chicken gives a great base. The red and yellow bell peppers add color and crunch. Sugar snap peas bring a sweet snap, making each bite fun. Garlic and ginger add amazing depth. Green onions finish the dish with a fresh touch. Don't forget the sauces! Sweet chili sauce gives a nice sweetness. Soy sauce adds saltiness. Sesame oil brings a nutty flavor that ties everything together. I suggest serving this stir fry over fluffy jasmine rice. It soaks up the sauce and makes each bite better. For a special touch, sprinkle some sesame seeds or chili flakes on top for a pop of flavor and color. Enjoy the vibrant mix of tastes and textures! {{ingredient_image_1}} - Seasoning the Chicken: First, take the chicken breasts and slice them into thin strips. This helps the chicken cook evenly. Next, season the strips with salt and pepper. This adds flavor and makes every bite tasty. - Setting Aside: Once seasoned, set the chicken aside. Let it rest for a few minutes. This allows the flavors to sink in while you prepare the other ingredients. - Heating the Oil: Heat a large skillet or wok over medium-high heat. Add the vegetable oil. The oil should shimmer but not smoke. This step is key to a good stir-fry. - Cooking the Chicken: Add the seasoned chicken strips to the hot skillet. Spread them out in a single layer. Cook for about 4-5 minutes. Stir occasionally to ensure they brown nicely and cook through. - Adding Aromatics: When the chicken is golden brown, add the minced garlic and grated ginger. Cook for one more minute. The garlic and ginger will fill your kitchen with amazing smells. - Stirring in Vegetables: Now, add the sliced red and yellow bell peppers and sugar snap peas. Stir-fry these for 3-4 minutes. You want them tender but still crisp. This keeps the dish colorful and crunchy. - Saucing the Dish: Pour in the sweet chili sauce and soy sauce. Stir everything together well. This coats the chicken and veggies in a sweet and savory glaze. - Finishing Touches: Finally, add the white parts of the green onions and the sesame oil. Toss to combine everything. Cook for another minute to heat through. Now your dish is ready to serve! Ensuring Even Cooking To cook chicken evenly, cut it into thin strips. Thin strips cook faster and more evenly. Spread the chicken in a single layer in the skillet. This helps it brown nicely and prevents steaming. Stir occasionally, so all sides get heat. Flavor Enhancements with Marinades Marinating your chicken boosts its flavor. Use a mix of soy sauce, sweet chili sauce, and sesame oil. Let the chicken sit in the marinade for at least 30 minutes. If you have more time, a few hours is even better. This makes every bite tasty and juicy. Best Vegetables for Stir Fry For a colorful stir fry, choose bell peppers, snap peas, and green onions. Red and yellow bell peppers add sweetness. Sugar snap peas bring a nice crunch. These veggies cook quickly, keeping their bright colors and nutrients. How to Cut Vegetables for Optimal Cooking Cut vegetables into thin slices or bite-sized pieces. This ensures they cook evenly and quickly. Slice bell peppers into thin strips. Trim snap peas by removing the ends. Chop green onions into small pieces, separating the white and green parts for better flavor. Creative Serving Suggestions Serve your stir fry over a bed of fluffy jasmine rice. This makes a great base for your dish. You can also use quinoa for a nutty twist. Serve in a large bowl for family style or on individual plates for a fancy touch. Garnishing Options Garnish with chopped green onions and sesame seeds. This adds color and crunch. For a spicy kick, sprinkle some chili flakes on top. These small touches make your dish look and taste great! Pro Tips Prep Your Veggies Ahead: Have all your vegetables sliced and ready before you start cooking. This ensures a smooth cooking process and helps you achieve perfect stir-fry texture. Use High Heat: Stir-frying works best at high temperatures. Ensure your skillet or wok is hot enough before adding ingredients to prevent steaming. Customize Your Sauce: Feel free to adjust the sweetness or spiciness of the sauce by adding more sweet chili sauce or a splash of sriracha for extra heat. Leftovers for Lunch: This stir-fry keeps well in the fridge. Store leftovers in an airtight container for a quick and tasty lunch the next day! {{image_2}} - Swap Chicken for Tofu: If you want a plant-based option, use firm tofu. Press and cube it first. Sauté it until golden brown. Tofu absorbs flavors well, making it a delightful choice. - Using Shrimp or Beef: Shrimp cooks quickly and adds a sweet flavor. Just remember to adjust cooking time. For beef, use thinly sliced flank steak. Stir-fry until just cooked for a tender bite. - Plant-Based Sauce Alternatives: Use coconut aminos instead of soy sauce for a soy-free option. You can also mix sweet chili sauce with a little lime juice for a fresh twist. - Vegetable-Heavy Versions: Load your stir fry with more veggies. Try broccoli, carrots, or snap peas. The more colors you add, the more fun and nutritious your meal becomes! - Adjusting Spice Levels: If you like heat, add sliced fresh chili peppers. You can also sprinkle in some chili flakes for a spicy kick. - Adding Different Sauces: Experiment with oyster sauce or teriyaki sauce for a different flavor. Mixing sauces can create a unique taste that fits your mood. Refrigeration Guidelines To keep your Sweet Chili Chicken Stir Fry fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. It stays good for up to three days. Make sure to let it cool down before sealing the container. This way, it won't trap steam and make the food soggy. Freezing Tips You can also freeze this dish for later. Use a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. Label the container with the date. It will last about three months in the freezer. When you are ready to eat, just thaw it overnight in the fridge. Best Methods for Reheating The best way to reheat your stir fry is on the stove. Heat a non-stick skillet over medium heat. Add a splash of water or stock to keep it moist. Stir often to heat evenly. You can also use a microwave. Place your food in a microwave-safe dish. Cover it with a lid or microwave-safe wrap. Heat in short bursts and stir in between. Maintaining Texture and Flavor To keep the texture and flavor of your stir fry, avoid high heat. Rapid cooking can make the chicken dry. Add a little extra sauce or oil when reheating. This will help revive the flavors and make it taste fresh again. Enjoy your tasty leftovers! To make this dish, follow these major steps: 1. Prepare the chicken: Cut the chicken into thin strips and season. 2. Heat the oil: Use a large skillet or wok and warm vegetable oil. 3. Cook the chicken: Add the chicken strips in a single layer. Cook until golden. 4. Add aromatics: Mix in minced garlic and grated ginger for flavor. 5. Stir in vegetables: Add sliced bell peppers and sugar snap peas, stir-fry until crisp. 6. Sauce it up: Pour in sweet chili and soy sauce, mix well. 7. Finish with green onions: Stir in green onions and sesame oil, heat through. 8. Serve: Plate over jasmine rice, garnishing with green onion tops. Yes, you can use frozen vegetables. Here are the pros and cons: - Pros: - Convenient and saves prep time. - Often already washed and cut. - Cons: - May lose some crunchiness. - Can release extra moisture, making the dish soggy. Sweet chili chicken stir fry pairs well with: - Steamed jasmine rice. - Noodles, like rice or egg noodles. - A light salad with sesame dressing. - Spring rolls or dumplings as appetizers. To make more servings, follow these tips: - Scale ingredients: Multiply each ingredient by the number of servings you want. - Cooking time: You may need a slightly longer time for larger batches. - Use two pans: If you increase the amount greatly, use two skillets for even cooking. You learned about the key ingredients, cooking steps, and important tips for making a delicious stir fry. Remember to choose fresh vegetables and season your chicken well. You can customize the dish to fit your taste or dietary needs. Storing and reheating leftovers is easy, too. With these tools, you can enjoy your sweet chili chicken stir fry anytime. Cooking should be fun and rewarding, so don't be afraid to experiment!$

Sweet Chili Chicken Stir Fry

A vibrant and flavorful stir fry featuring tender chicken and colorful vegetables, all coated in a sweet chili sauce.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Asian

Servings 4

Calories 400 kcal

Ingredients

1 lb boneless, skinless chicken breasts, sliced into thin strips
1 piece red bell pepper, thinly sliced
1 piece yellow bell pepper, thinly sliced
1 cup sugar snap peas
2 cloves garlic, minced
1 inch ginger, grated
3 pieces green onions, chopped (white and green parts separated)
0.25 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
to taste salt and pepper
for serving cooked jasmine rice

Instructions

Season the chicken strips with salt and pepper. Set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the seasoned chicken to the skillet in a single layer. Cook for about 4-5 minutes or until golden brown and cooked through. Stir occasionally to ensure even cooking.
Once the chicken is cooked, add the minced garlic and grated ginger. Cook for an additional minute until fragrant.
Add the sliced red and yellow bell peppers and sugar snap peas to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
Pour in the sweet chili sauce and soy sauce. Stir everything together until the chicken and vegetables are well coated in the sauce.
Add the white parts of the green onions and sesame oil. Toss to combine and cook for another minute to heat through.
Remove from heat and serve the stir-fry over a bed of jasmine rice. Garnish with the green parts of the green onions.

Notes

Serve the stir fry in a large bowl or on individual plates, and consider garnishing with sesame seeds or extra chili flakes for a pop of color and flavor. Enjoy the vibrant colors of the vegetables for an inviting meal!

Keyword chicken, quick meal, stir-fry, sweet chili