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- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces - 2 cups bell peppers (red, yellow, and green), sliced - 1 cup snap peas, trimmed - 1 medium red onion, sliced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1/3 cup sweet chili sauce - 2 tablespoons low-sodium soy sauce - 1 tablespoon sesame oil - 1 tablespoon olive oil - 1 teaspoon cornstarch - 2 green onions, sliced - 1 tablespoon sesame seeds - Cooked jasmine rice - Quinoa First, cut the chicken thighs into bite-sized pieces. This helps them cook evenly. Next, slice the bell peppers into strips. Use red, yellow, and green for a colorful dish. Trim the snap peas and slice the red onion. Finally, mince the garlic and ginger. All your prep work makes the cooking easier. In a large bowl, combine the sweet chili sauce, soy sauce, sesame oil, and olive oil. Add the minced garlic and ginger. Then, sprinkle in the cornstarch. Whisk it all together until smooth. This sauce brings great flavor to the chicken and veggies. Line a large sheet pan with parchment paper. This makes cleanup quick. Spread the chicken pieces on one side of the pan. Make sure they are in a single layer. On the other side, add the bell peppers, snap peas, and red onion. Drizzle the remaining sauce over the veggies and toss them to coat. Preheat your oven to 400°F (200°C). Place the sheet pan in the oven and bake for 20-25 minutes. Check that the chicken is cooked through and the veggies are tender. If you want a nice char, broil the pan for 2-3 minutes at the end. Once cooked, let it sit for a few minutes before serving. This dish pairs well with jasmine rice or quinoa. Add sliced green onions and sesame seeds for a tasty garnish. To make your sweet chili chicken stir-fry taste great, use fresh ingredients. Fresh garlic and ginger add a punch. Slice your bell peppers just before cooking for crunch. Marinate the chicken for at least 30 minutes. This lets the flavors soak in. If you want a spicy kick, add red pepper flakes. Using a large sheet pan helps the chicken and veggies cook evenly. Spread out the chicken and vegetables in a single layer. This way, they roast instead of steam. If your pan is small, use two. It’s better to have space than to crowd them. For easy cleanup, line the pan with parchment paper. To save time, cut your chicken and veggies ahead. Store them in the fridge for up to two days. You can also mix the sauce in advance. This lets the flavors blend nicely. If you want to freeze, do so before cooking. Just thaw overnight in the fridge before baking. {{image_2}} You can switch the chicken thighs for other proteins. Try boneless chicken breasts for a leaner choice. Shrimp also works well. It cooks quickly and adds a nice flavor. For a vegetarian option, use extra-firm tofu. Cut it into cubes and press out extra moisture. This helps it absorb the sauce better. Feel free to mix up the veggies based on what you have. Broccoli, carrots, and zucchini are great choices. You can use frozen vegetables too. Just toss them in the sauce and bake as usual. This recipe is flexible, so you can use any fresh or frozen veggies you like. Want to add some heat? Toss in sliced jalapeños or a pinch of red pepper flakes. You can also add a splash of lime juice for a zesty kick. For more depth, consider adding a tablespoon of peanut butter or sesame seeds to the sauce. These little tweaks can take your dish to the next level! To store leftovers, let the dish cool down first. Place the sweet chili chicken stir-fry in an airtight container. Keep it in the fridge for up to three days. Make sure to separate the rice or quinoa if you have any left. This helps keep everything fresh. When you’re ready to enjoy leftovers, it’s easy to reheat. You can use the microwave or the stove. If using the microwave, heat in short bursts. Stir every minute to warm evenly. If using the stove, place it in a pan over medium heat. Stir until hot, adding a splash of water if needed. To freeze, pack the stir-fry in a freezer-safe container. Make sure to leave some space for expansion. Label the container with the date so you know when to use it by. This dish can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use frozen chicken. Just remember to thaw it first. It helps the chicken cook evenly. You can soak the chicken in cold water for faster thawing. Once thawed, cut it into bite-sized pieces. Then, follow the recipe as normal. To make this dish gluten-free, use gluten-free soy sauce. You can find it in most stores. Also, check the sweet chili sauce for gluten. Many brands offer gluten-free options. This way, you can enjoy the same great taste without the gluten. If you need a substitute, try mixing honey with hot sauce. This mix gives a sweet and spicy flavor. You could also use sriracha with a bit of sugar. Adjust the amounts to your taste. These options work well in this recipe. Absolutely! To cook on the stove, heat a large pan over medium-high heat. Add oil, then the chicken. Cook until browned and done, about 7-10 minutes. Add the veggies and sauce, stir-fry for 5-7 minutes. This method gives you a nice, quick stir-fry. In this blog post, we explored how to make sweet chili chicken stir-fry. We covered the key ingredients, step-by-step instructions, and helpful tips. You learned about variations and storage options. For tasty meals, mix and match proteins and veggies. Remember, this dish is easy to prep and full of flavor. Enjoy cooking and share this recipe with friends for a fun meal together. Keep experimenting to find your favorite twist. Your kitchen is full of possibilities!

Sheet-Pan Sweet Chili Chicken Stir-Fry

Satisfy your cravings with this delicious Sheet-Pan Sweet Chili Chicken Stir-Fry! This easy recipe features juicy chicken, colorful bell peppers, and snap peas all roasted to perfection. Perfect for a quick weeknight dinner, it’s ready in just 45 minutes. Don't miss out on adding this flavorful dish to your meal rotation. Click through for the full recipe and discover how to create this simple, tasty meal today!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

2 cups bell peppers (red, yellow, and green), sliced

1 cup snap peas, trimmed

1 medium red onion, sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/3 cup sweet chili sauce

2 tablespoons soy sauce (low sodium)

1 tablespoon sesame oil

1 tablespoon olive oil

1 teaspoon cornstarch

2 green onions, sliced (for garnish)

1 tablespoon sesame seeds (for garnish)

Cooked jasmine rice or quinoa (for serving)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, whisk together sweet chili sauce, soy sauce, sesame oil, olive oil, minced garlic, minced ginger, and cornstarch until well combined.

      In a separate bowl, toss the chicken pieces in half of the sauce mixture until they are thoroughly coated.

        Line a large sheet pan with parchment paper for easy cleanup. Spread the coated chicken in an even layer on one side of the pan.

          On the other side of the sheet pan, add the sliced bell peppers, snap peas, and red onion. Drizzle the remaining sauce over the vegetables and toss to coat.

            Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

              If desired, broil the dish for 2-3 minutes at the end for an extra char on the chicken and veggies.

                Remove the pan from the oven and let it sit for a few minutes. Fluff the rice or quinoa on serving plates and top with the sweet chili chicken stir-fry.

                  Garnish with sliced green onions and sesame seeds before serving.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4