Quick Sweet Chilli Chicken Stir Fry (Printable View)

Tender chicken with crisp peppers and snap peas in a sweet chilli glaze

# What You’ll Need:

01 - 1.1 lb boneless, skinless chicken breast, thinly sliced

02 - 1 red bell pepper, thinly sliced

03 - 1 yellow bell pepper, thinly sliced

04 - 1 small red onion, thinly sliced

05 - 3.5 oz sugar snap peas, trimmed

06 - 2 spring onions, sliced

07 - 4 tbsp sweet chilli sauce

08 - 2 tbsp light soy sauce

09 - 1 tbsp rice vinegar

10 - 1 tbsp honey

11 - 1 tsp sesame oil

12 - 2 cloves garlic, minced

13 - 1 tsp fresh ginger, grated

14 - 1 tbsp vegetable oil for stir-frying

15 - 1 tbsp sesame seeds, optional

16 - Fresh coriander leaves, optional

01 - Whisk together sweet chilli sauce, soy sauce, rice vinegar, honey, and sesame oil in a small bowl. Set aside for later use.

02 - Heat vegetable oil in a large wok or frying pan over high heat until smoking slightly.

03 - Add chicken slices to the hot wok and stir-fry for 3-4 minutes until just cooked through. Remove chicken from pan and set aside on a plate.

04 - Add garlic and ginger to the pan, stir-fry for 30 seconds until fragrant, being careful not to burn them.

05 - Add bell peppers, red onion, and sugar snap peas. Stir-fry for 2-3 minutes until vegetables are vibrant and just tender-crisp.

06 - Return chicken to the pan. Pour in the prepared sauce and toss everything together for 2-3 minutes until heated through and evenly coated.

07 - Sprinkle with spring onions and sesame seeds. Garnish with coriander if desired. Serve immediately with steamed rice or noodles.

01 -

The sauce hits that perfect balance of sweet and tangy that makes you want to lick the plate
Everything cooks in one pan so cleanup is practically nonexistent

02 -

Overcrowding the pan is the fastest way to end up with steamed stir fry instead of seared
Let the vegetables get some char in spots before tossing them constantly

03 -