Save to Pinterest This vibrant Asian-inspired dish combines thinly sliced chicken breast with colourful bell peppers, red onion, and sugar snap peas, all coated in a glossy sweet chilli glaze. The balance of tangy, sweet, and savoury flavours comes from a simple sauce made with sweet chilli, soy sauce, rice vinegar, honey, and sesame oil. Ready in under 30 minutes, it's an ideal solution for hectic weeknight dinners when you want something nutritious and satisfying without spending hours in the kitchen.
The first time I made this on a Tuesday after work, my husband actually asked if we'd ordered takeout. That caramelized sweet chilli sauce clings to everything in the most gorgeous way, turning a regular weeknight into something that feels special but comes together in under half an hour.
Last summer, my sister came over exhausted from a 12-hour shift, and I threw this together with whatever vegetables I had in the fridge. She ate standing at the counter, told me it was the best thing she'd had in weeks, and immediately demanded the recipe.
Ingredients
- 500 g boneless chicken breast, thinly sliced: Cutting against the grain into thin pieces helps everything cook evenly and stay tender, I learned this the hard way after making tough chicken my first few attempts
- 1 red and 1 yellow bell pepper, thinly sliced: The mix of colors makes this dish so vibrant on the plate, and they provide this perfect crisp-tender texture that contrasts beautifully with the sauce
- 1 small red onion, thinly sliced: Red onions become almost sweet when they hit that high heat, losing their harsh bite completely
- 100 g sugar snap peas, trimmed: These bring such a fresh crunch and pop of sweetness, I always use more than the recipe calls for because they're incredible in this
- 2 spring onions, sliced: The fresh oniony brightness at the end cuts through the sweet sauce perfectly
- 4 tbsp sweet chilli sauce: This is the backbone of the whole dish, I've tried different brands and honestly, they all work beautifully here
- 2 tbsp light soy sauce: Adds that necessary savory depth to balance all the sweetness
- 1 tbsp rice vinegar: Just enough acidity to keep things from being cloying, a tiny splash makes everything sing
- 1 tbsp honey: Helps the sauce cling to everything and gives it this gorgeous glossiness
- 1 tsp sesame oil: A little goes a long way, that toasted nutty finish is absolutely essential
- 2 cloves garlic, minced: Fresh garlic is non-negotiable here, the jarred stuff just doesn't cut it for a quick stir fry
- 1 tsp fresh ginger, grated: Use the smallest holes on your grater, you want it to almost dissolve into the sauce
- 1 tbsp vegetable oil: Something neutral with a high smoke point, peanut oil works beautifully too if you have it
- 1 tbsp sesame seeds (optional): I always add these, that little crunch and nutty finish makes the dish feel restaurant-quality
- Fresh coriander leaves (optional): Some people hate it, but if you're a fan, that fresh herbal kick at the end is magical
Instructions
- Whisk together your sauce:
- Combine sweet chilli sauce, soy sauce, rice vinegar, honey, and sesame oil in a small bowl until smooth. Having this ready before you turn on the heat is the secret to stress-free stir frying.
- Get your pan screaming hot:
- Heat the vegetable oil in a large wok or frying pan over high heat until it's shimmering. You want it hot enough that the chicken sizzles immediately upon contact.
- Cook the chicken first:
- Add sliced chicken and stir-fry for 3 to 4 minutes until just cooked through, then remove and set aside. This prevents overcrowding the pan later and keeps everything from steaming instead of frying.
- Wake up the aromatics:
- Toss in garlic and ginger, stir-frying for just 30 seconds until fragrant. Watch closely, these can go from aromatic to burnt in seconds.
- Stir fry the vegetables:
- Add bell peppers, red onion, and sugar snap peas, stir-frying for 2 to 3 minutes until they're vibrant and just tender. Keep everything moving, you want that fresh crunch, not mushy veg.
- Bring it all together:
- Return chicken to the pan, pour in that sauce you made earlier, and toss everything for 2 to 3 minutes until heated through and coated. The sauce should bubble and thicken slightly, clinging beautifully to everything.
- Finish with flourish:
- Sprinkle with spring onions and sesame seeds, add coriander if you're using it, then serve immediately. This waits for no one.
Save to Pinterest My roommate used to request this every Sunday night, calling it our comfort dinner after hectic weekends. Something about that sweet heat just makes everything feel better, you know?
Making It Your Own
Firm tofu or shrimp work brilliantly instead of chicken, just adjust cooking times accordingly. Tofu needs about 4 minutes to get golden and crisp, shrimp only needs 2 to 3 minutes until they turn pink and curl slightly.
Heat Level
Some nights I want more fire, so I'll slice a fresh red chilli into thin rounds and toss it in with the garlic. The seeds add serious heat, so remove them if you want flavor without the sweat.
Serving Suggestions
Jasmine rice is my go-to, but fluffy rice noodles soak up that sauce like a dream. I've even served this over quick-cooked ramen noodles when I'm craving something more substantial.
- Cook your rice or noodles before you start stir-frying, timing is everything
- Have everything chopped and measured, this moves fast once the heat is on
- Warm your serving bowls, this dish cools down quickly and stays better hot
Save to Pinterest Hope this becomes your weeknight savior like it did mine. Fast, vibrant, and always hits that sweet spot.
Recipe Questions & Answers
- → How spicy is this dish?
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The heat level is mild to medium, coming primarily from the sweet chilli sauce. You can adjust the spice by adding fresh red chilli slices or reducing the amount of sweet chilli sauce.
- → Can I make this ahead of time?
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While best enjoyed fresh, you can prepare the sauce and slice the vegetables up to a day in advance. Store them separately in the refrigerator and cook when ready to serve.
- → What protein alternatives work well?
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Firm tofu, shrimp, or even thinly sliced beef make excellent substitutes for chicken. Adjust cooking times accordingly—shrimp cooks faster, while beef may need slightly longer.
- → What should I serve with it?
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Steamed jasmine rice, rice noodles, or even quinoa pair perfectly. The dish also works well over crispy noodles for added texture.
- → Can I add more vegetables?
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Absolutely. Broccoli florets, baby corn, carrots, or mushrooms all work beautifully. Just ensure vegetables are cut into similar-sized pieces for even cooking.
- → Is this gluten-free?
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It can be gluten-free if you use tamari instead of soy sauce and check your sweet chilli sauce label. Many commercial sweet chilli sauces contain gluten, so look for certified gluten-free varieties.
