Save This vibrant dish brings together juicy chicken breast, crisp bell peppers, red onion, and sugar snap peas in a glossy sweet chilli glaze. The sauce balances tangy heat from sweet chilli sauce with savoury soy, a touch of honey, and aromatic sesame oil. Ready in just 25 minutes, it's an ideal choice for weeknight dinners when you want bold flavours without the wait.
The week I discovered sweet chilli sauce changed my entire relationship with quick weeknight cooking. I was standing in my tiny kitchenette, exhausted after work, staring at a lonely chicken breast when a friend texted about this miraculous sauce she'd found at the Asian market. That first stir-fry came together in minutes, and the balance of tangy sweetness against tender chicken felt like someone else had cooked it.
My sister-in-law stayed over last winter when she was between apartments, and I made this on her first night. She literally put down her fork and said 'I need this recipe immediately' which is the highest compliment she ever pays anyone. Now she makes it for her roommates every Tuesday.
Ingredients
- Boneless chicken breast: Thinly slicing against the grain makes every bite impossibly tender and helps it cook lightning fast
- Bell peppers: Using both red and yellow gives you that gorgeous rainbow look and slightly different sweetness levels
- Sugar snap peas: These add such a satisfying crunch that holds up beautifully in the hot sauce
- Sweet chilli sauce: The absolute star of the show so buy a good quality brand or make your own if you are ambitious
- Fresh garlic and ginger: Do not even think about using the powdered stuff here because fresh makes all the difference
- Sesame oil: Just a teaspoon adds that gorgeous nutty aroma that makes everything smell incredible
Instructions
- Whisk your magic sauce:
- Combine sweet chilli sauce, soy sauce, rice vinegar, honey, and sesame oil in a small bowl until completely smooth
- Sear the chicken:
- Heat your wok or largest pan until almost smoking with vegetable oil, then add chicken in a single layer and let it develop golden edges before stirring
- Wake up the aromatics:
- Toss in minced garlic and grated ginger, stirring constantly for just thirty seconds until your kitchen smells absolutely heavenly
- Crisp the vegetables:
- Add your sliced peppers, onion, and snap peas, stir-frying quickly so they stay vibrant and snappy rather than mushy
- Bring it all together:
- Return the chicken to the pan, pour over your sauce, and toss everything until glossy and coated
- Finish with flourish:
- Scatter with spring onions and sesame seeds, adding fresh coriander if you are feeling fancy
Save Last summer my neighbor smelled this cooking through our open windows and actually knocked on my door to ask what I was making. We ended up eating together on my balcony, and now she keeps sweet chilli sauce in her pantry just for this recipe.
Making It Your Own
I have swapped the chicken for firm tofu when my vegetarian sister visits, and it works surprisingly well if you press the tofu first. Shrimp cook even faster than chicken, just add them in the last two minutes so they do not turn rubbery. The sauce is flexible enough to handle pretty much any protein you throw at it.
The Rice Situation
My rice cooker broke last year, and I discovered that jasmine rice cooks perfectly in a pot on the stove in about fifteen minutes. The leftover rice actually works better for meal prep because it firms up in the fridge. Sometimes I toss cold rice directly into the pan for the last minute of cooking to soak up all that extra sauce.
Heat Level Hacks
The beauty of this recipe is how easily you can adjust the spice to match your mood. Some nights I want it mild enough for my kids, other times I am slicing fresh red chillies into the mix. The sweet chilli sauce usually packs enough heat for most people but do not be afraid to play with it.
- Taste your sauce before adding it to the pan so you can adjust the balance
- Serve extra chilli sauce on the table for people to add their own
- A squeeze of fresh lime right at the end brightens everything beautifully
Save This is the dish that convinced me cooking from scratch does not have to take forever. Serve it over steaming rice while the vegetables still have that perfect crunch, and watch how fast everyone cleans their plates.
Recipe FAQs
- → How spicy is this dish?
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The spice level is mild to medium, coming from the sweet chilli sauce. You can increase the heat by adding fresh sliced red chilli or chilli flakes while cooking.
- → Can I make this ahead of time?
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It's best enjoyed immediately, but you can prep the ingredients and sauce in advance. Store sliced vegetables and the mixed sauce separately in the fridge for up to 24 hours.
- → What protein alternatives work well?
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Firm tofu cubes, prawns, or thin beef strips all work beautifully with the sweet chilli sauce and vegetables. Adjust cooking time accordingly.
- → What should I serve with this?
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Steamed jasmine rice is the classic pairing, but rice noodles, udon noodles, or even quinoa work well to soak up the flavourful sauce.
- → Is this gluten-free?
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It can be—use tamari instead of soy sauce and ensure your sweet chilli sauce is gluten-free. Always check labels carefully if you have dietary restrictions.
