Sweet Chili Chicken Stir Fry Recipes

SWEET CHILI CHICKEN STIR FRY

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 CHILLI CHICKEN STIR FRY

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.

SWEET CHILI CHICKEN STIR FRY - EASY RECIPE

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.

SWEET CHILI CHICKEN STIR FRY

Steps:

• Place the chicken onto a plate, add the cornflour, salt and pepper, toss together to coat the chicken.
• Add the oil to a wok and heat on high. When the oil is very hot, add in the chicken and fry for 5-6 minutes until lightly browned.
• Add in the vegetable stir fry mix and fry for a further two minutes
• Add in the garlic, soy sauce, white wine vinegar, brown sugar and sweet chilli sauce. Continue to heat on high, tossing everything, until heated through. Check the chicken is cooked by taking a large piece and slicing in half.
• Stir through the chopped spring onions and coriander.
• Serve with rice or noodles.

SWEET CHILLI CHICKEN

Steps:

• To make the glaze, preheat the grill to high. Mix together the chilli sauce, honey and oil in a large bowl. Using a sharp knife make 3-4 slits across the skin side of each chicken breast. Season with salt and pepper then lift the skin on each breast and tuck under the crushed garlic. Now dip the underside of each chicken breast in the glaze until evenly coated. Reserve the rest of the glaze for later.
• To cook the chicken, put the chicken on the grill pan, glazed side up, and grill for 8 minutes until golden and sticky. Turn the chicken breasts over, brush with the remaining glaze, then cook for another 6-8 minutes until the chicken is firm and cooked through. Serve straight away with wedges of lime for squeezing over, if liked.

SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI

Steps:

• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
• Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
• Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

SWEET CHILI & ORANGE CHICKEN

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm., Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.

SWEET CHILI CHICKEN STIR FRY

Steps:

• Start by mixing together water and cornstarch in a small bowl until no clumps are left.
• Add this slurry mixture alongside all other sauce ingredients into an 8 ounce mason jar or small freezer bag. Stir to combine.
• Add chicken to a gallon-sized freezer bag and pour over half the sauce to coat chicken. Press out any air and freeze both chicken and sauce until ready to use.*
• On cooking day, let chicken and sauce thaw for 8 hours or overnight.
• Heat oil in a large pan or wok over medium-high heat. Use tongs to add marinated chicken to pan and discard any leftover marinade. Heat chicken on each side until just browned but not cooked all the way through, about 3-4 minutes.
• Then, add vegetables to same pan and cook for 1-2 minutes until brightened in color.
• Finally, pour over prepared sweet chili sauce. Turn the heat down to low and let simmer for 3 more minutes until slightly thickened.
• Serve stir fry over rice and sprinkle with red pepper flakes and sesame seeds.

SWEET CHILI CHICKEN

Steps:

• Heat oil in a large non-stick skillet over medium-high heat.
• Add ginger, green onions and garlic and stir 30 seconds.
• Add chicken cubes and stir-fry 2 or 3 minutes, until browned.
• Mix the hoisin, chili sauce and soy sauce and add to the chicken.
• Cook until chicken is fully cooked.
• Add spinach and cook a minute until just wilted.
• Serve over rice and garnish with cilantro.
• If you prefer a thick sauce combine a teaspoon of cornstarch with a bit of water and stir in until sauce thickens.
• Leftovers make a good wrap filling with additional vegetables.