Ingredients
For the Chicken
- 1 pound chicken breast, cut into bite-sized pieces
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- Salt and pepper, to taste
For Cooking
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon ginger, minced
Vegetables
- 1 bell pepper, sliced
- 1 cup broccoli florets
For Garnish
- Sesame seeds
- Green onions, sliced
Instructions
- Marinate the Chicken: In a medium bowl, whisk together sweet chili sauce, soy sauce, and cornstarch. Add the bite-sized chicken pieces and toss to coat evenly. Let the chicken marinate for 15 minutes to absorb the flavors.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces in an even layer. Sauté until the chicken is browned on all sides and cooked through, about 7 to 10 minutes. Once cooked, remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add minced garlic and ginger. Sauté for 30 seconds until fragrant. Add sliced bell pepper and broccoli florets, and stir-fry for 5 to 7 minutes, until the vegetables are just tender but still vibrant.
- Combine Everything: Return the cooked chicken to the skillet with the vegetables. Pour in any remaining marinade and cook everything together for an additional 2 to 3 minutes, stirring well to coat the chicken and veggies in the sauce and ensure everything is heated through.
- Serve and Garnish: Transfer the sweet chili chicken and veggies to serving plates. Sprinkle with sesame seeds and sliced green onions before serving. Enjoy hot over rice or noodles.
Notes
- You can adjust the sweetness by adding more or less sweet chili sauce to taste.
- For extra heat, add a pinch of chili flakes or a drizzle of sriracha.
- This dish pairs well with jasmine rice, brown rice, or noodles for a more filling meal.
- If you prefer more veggies, add snap peas or carrots along with the bell pepper and broccoli.
- Use tamari or coconut aminos in place of soy sauce for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 300
- Sugar: 8g
- Sodium: 670mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg