SWEET CHILI CHICKEN STIR FRY - EASY RECIPE
Sweet chili chicken stir fry is a quick and easy healthy dinner that comes together in 30 minutes, is so full of flavor, and is flexible based on what vegetables you have on hand!
Provided by Rachel Gurk
Categories Main Dish
Time 30m
Number Of Ingredients 10
Steps:
- In a large skillet or wok, heat coconut oil over medium-high to high heat.
- Add chicken and cook for 5 minutes or until browned.
- Add onion and carrots, and continue to cook, stirring for another 2-3 minutes or until carrots start to soften and onions begin to become translucent. Add bell pepper, broccoli, and sweet peas and cook until broccoli and peas are bright green and tender.
- Add water chestnuts and Full Circle Organic Sweet Thai Chili Sauce and stir to combine. Heat until sauce glazes all ingredients and is heated through.
- Serve over warm jasmine rice.
Nutrition Facts : ServingSize 1 g, Calories 509 kcal, Carbohydrate 22 g, Protein 62 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 193 mg, Sodium 224 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 5 g
SWEET CHILI CHICKEN STIR FRY
This stir fry is hard to beat with it's sweet, slightly spicy flavors!
Provided by Get Inspired Everyday!
Categories Dinner
Time 40m
Number Of Ingredients 12
Steps:
- Start by prepping all parts of the stir fry before beginning to cook.
- Cut both ends off the onion, peel away the tough outer layer and slice in half from the top to the bottom. Lay each half flat side down and slice across the rounded top to create half moon slices.
- For the broccoli, peel the tough outer layer of the stem with a peeler and slice the stem into 1/4″ thick slices. When you reach the florets, break them apart into roughly 1/2″ pieces.
- Cut both ends off the zucchini and quarter them lengthwise. Then slice across the quarters into 1/4″ thick triangular slices.
- For the chili sauce, mix together the tapioca starch and coconut aminos together in a bowl until the tapioca starch is completely dissolved and there are no lumps. Mix in the chili paste and the honey, don't worry if the honey is clumpy, it will dissolve and mix in when you add the sauce to the pan.
- Heat a large 15″ skillet over high heat. When the pan is almost smoking, add 2 Tablespoons of the avocado oil and sear the cubed chicken for about 2 minutes on each side to create a nicely browned exterior. Remove the chicken from the pan and set it aside, it will finish cooking completely at the end of the stir fry.
- Add the remaining 2 Tablespoons of avocado oil to the pan along with the onion, bell pepper, brocolli, carrots, and minced garlic.
- Sauté the veggies for about 4 minutes, or until they're just starting to soften. Add the zucchini and stir fry for an additional 2 minutes or until the zucchini begins to soften and all the veggies are crisp tender.
- Add the chicken back to the pan along with the chili sauce.
- Cook just until the chicken is cooked completely through and serve immediately.
SWEET CHILI CHICKEN STIR FRY BOWLS
Sweet Chili Chicken Stir Fry Bowls use my favorite "formula" for keeping weeknight dinners simple and effortless. Customize the formula to make your own!
Provided by Beth - Budget Bytes
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Begin the coconut rice first. Add the jasmine rice, garlic, salt, coconut milk, and water to a sauce pot, then give it all a brief stir. Place a lid on the pot and bring it up to a boil over high heat. As soon as it reaches a full boil, turn the heat down to low and let it simmer for 15 minutes. After simmering for 15 minutes, turn the heat off and let it sit undisturbed, with the lid in place, for 5 minutes. Fluff the rice, and set it aside until ready to serve.
- While the rice is cooking, prepare the steamed broccoli. Cut the broccoli crown into florets. Add one inch of water to a large pot, place a steaming basket in the pot, then place the broccoli crowns in the basket. Place a lid on the pot, then place it over medium high heat. Allow the water to come up to a boil, and steam the broccoli until it is bright green and tender (about 5 minutes). Remove the broccoli from the heat and set aside until ready to serve.
- While the rice and broccoli are cooking, prepare the chicken stir fry. Dice the chicken into 1-inch pieces. Season with a pinch of salt. Heat 1 Tbsp cooking oil in a large skillet over medium-high heat. Once hot, add the chicken and stir and cook until the chicken is cooked through and slightly browned on the outside.
- Drain the can of pineapple, then add the pineapple to the skillet along with the sweet chili sauce. Stir and heat the sauce and pineapple through (about 2 minutes).
- To serve, place about 1 cup rice in each bowl, add 1/4 of the sweet chili chicken mixture, and 1/4 of the broccoli. Enjoy immediately, or refrigerate until ready to serve. Lasts about 4 days in the refrigerator.
Nutrition Facts : ServingSize 1 Serving, Calories 548.1 kcal, Carbohydrate 73.8 g, Protein 38.15 g, Fat 9.78 g, Fiber 3.8 g, Sodium 1364.5 mg
SWEET CHILLI CHICKEN STIR FRY
Make this sweet chilli chicken stir fry recipe for dinner tonight. You'll need simple ingredients like sweet chilli sauce, courgette, red bell peppers and carrots.
Provided by Michelle Minnaar
Categories Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Dust the chicken with the Chinese five spice.
- Heat the oil in a large wok and fry the chicken for 5 minutes until it's browned on all sides.
- Add the leek and carrot and continue to stir fry for another 5 minutes.
- Add the courgette and pepper and continue to stir fry for another 5 minutes.
- Pour in the sweet chilli sauce, stirring to ensure that all the ingredients get covered with the sauce. Fry for 2 minutes.
- Serve immediately with egg fried rice.
Nutrition Facts : ServingSize 1, Calories 283 calories, Sugar 4g, Sodium 85mg, Fat 12.7g, SaturatedFat 2.9g, Carbohydrate 18.4g, Fiber 1.9g, Protein 23.1g, Cholesterol 67mg
CHILLI CHICKEN STIR-FRY
Quick and tastefully light meal with crunchy vegetables and chicken. You may even try this dish with beef instead of chicken. Serve with fried rice or plain steamed jasmine rice.
Provided by AaliyahsAaronsMum
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Slice the chicken into thin bite-size strips.
- In a bowl, mix soy sauce, oyster sauce, five-spice powder and black pepper and add in the chicken strips and give it all a good mix till the chicken pieces are coated evenly.
- Leave to marinate for atleast 30 minutes.
- Heat a wok over high heat, and when hot, add the oil.
- Stir-fry the garlic and ginger for about 30 seconds before adding the chicken and its marinade and cook for about 6-8 minutes or so stirring constantly (till the chicken is cooked).
- Add the vegetables and chillies to the wok, and fry briskly for a minute.
- Pour in the hot chicken stock and add the dark soy sauce and give it a good stir.
- Mix cornflour in hot water till dissolved and pour into the wok.
- Stir until the sauce is thickened, season to taste, and serve straight away.
Nutrition Facts : Calories 454.8, Fat 14.6, SaturatedFat 2.8, Cholesterol 160, Sodium 2065.8, Carbohydrate 20, Fiber 2.6, Sugar 5.2, Protein 60.4
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