Sweet Chili Chicken Stir Fry: Easy 30-Minute Dinner with Veggies and Crispy Veggies over Rice

Quick weeknight dinner that actually tastes like something? Yes, please. This Sweet Chili Chicken Stir Fry hits every note: sticky-sweet sauce, juicy chicken, and crisp-tender veggies that don’t turn to mush. You’ll get it on the table in about 30 minutes, and you won’t need a culinary degree or a zillion ingredients. Best part: it lands over fluffy rice for a bowl you’ll think about tomorrow.

Why This Stir Fry Slaps (and Saves Your Sanity)

You want maximum flavor with minimal stress. This delivers. Sweet chili sauce pulls double-duty as marinade and glaze, so you skip complicated steps and still get a glossy, restaurant-style finish.
Plus, you’ll cook everything hot and fast. That means the chicken sears beautifully and the vegetables keep their crunch. No sad, steamed carrots here—just bright, snappy, sauce-kissed goodness.

What You’ll Need (Nothing Weird, Promise)

sweet chili chicken stir fry in wok, glossy sauce

Chicken: Boneless, skinless thighs or breasts. Thighs stay juicier, IMO.
Veggies: Bell peppers, snap peas, carrots, broccoli, and onion. Use what you’ve got.
Sweet chili sauce: Store-bought is perfect. Look for a Thai-style bottle with some heat and garlic.
Soy sauce + rice vinegar: For salty-tangy balance.
Garlic + ginger: Fresh if possible. They wake everything up.
Cornstarch: Helps the sauce cling and gives the chicken a light crust.
Neutral oil: Canola, avocado, or peanut oil for high-heat cooking.
Rice: Jasmine or basmati. White or brown. Your kitchen, your rules.
Optional bling: Sesame seeds, green onions, lime wedges, and a little chili crisp if you like drama.

Prep Like a Pro (a Very Efficient, Hungry Pro)

Do a tiny bit of prep up front and the rest feels like cruise control. You’ll move fast once the pan heats.

Cut Everything for Speed

Chicken: Slice into thin strips, about 1/2-inch thick. They cook fast and stay tender.
Veggies: Keep pieces similar in size so they cook evenly. Bite-sized is the goal.
Aromatics: Mince garlic and ginger finely. No big chunks. Nobody wants to chomp raw ginger.

Make a Quick Sauce

Whisk together:

1/2 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/3 cup water
1 teaspoon cornstarch

You’ll get a glossy, sweet-heat glaze that clings to everything like a good friend.

Cook It Hot and Fast

crispy veggie and chicken stir fry over steamed rice bowl

You want a big skillet or wok screaming hot. That heat gives you browning and keeps the vegetables crisp. FYI, if your pan feels small, cook in batches. Crowding the pan makes everything steam—aka the enemy of crisp.

Start the rice: Get it going first so it’s ready when the stir fry finishes.
Coat the chicken: Toss with a pinch of salt, pepper, and 1 teaspoon cornstarch. Light dusting only—we want a light crust, not tempura cosplay.
Sear the chicken: Add oil to hot pan. Cook chicken in a single layer 3–4 minutes, flip, cook 2–3 more until browned and cooked through. Remove to a plate.
Stir-fry veggies: Add a bit more oil. Toss in onion and carrots first (hard veggies need a head start), then broccoli, peppers, and snap peas. Cook 3–5 minutes, stirring often, until crisp-tender.
Add aromatics: Stir in garlic and ginger for 30 seconds. Smells amazing? Perfect.
Bring it together: Return chicken to pan. Pour in the sauce. Toss until glossy and slightly thickened, about 1–2 minutes.
Finish: Kill the heat. Squeeze a little lime, sprinkle sesame seeds and sliced green onions. Taste and adjust salt or vinegar.

Keep the Veggies Crispy (aka Don’t Steam Them to Tears)

Crisp-tender vegetables make this dish feel fresh, not cafeteria sad. The trick? Heat and timing.

Smart Stir-Fry Order

Hard veggies first: Carrots, broccoli stems.
Medium next: Bell peppers, broccoli florets.
Quick-cook last: Snap peas, baby corn, mushrooms.

If you worry about overcooking, pull the pan off heat for a beat. Residual heat keeps working, so you still get tender without losing crunch. IMO, slightly under is better than over.

High Heat, Enough Oil

Use enough oil to slick the pan and keep things moving. If pieces stick, they burn before they cook. Keep the food moving with fast flips or enthusiastic stirring. Channel your inner hibachi chef.

Make It Your Way

seared chicken thighs with bright peppers, sweet chili glaze

This is your weeknight canvas. Swap, tweak, and have fun.

Protein swaps: Shrimp (cooks in 2–3 minutes), tofu (press, cube, and pan-fry until golden), or thinly sliced pork.
Veggie upgrades: Baby bok choy, zucchini, edamame, or thin green beans. Use frozen broccoli if needed—thaw and pat dry first.
Spice it up: Add chili flakes or a spoon of chili crisp. Sweet chili sauce tastes mild; you can crank the heat.
Sauce tweaks: A spoon of peanut butter makes it creamy and rich. A dab of miso adds umami. Honey if you want sweeter, more vinegar if you want tangier.
Gluten-free: Use tamari instead of soy sauce and confirm the sweet chili sauce is GF.

Serving Over Rice (and Getting It Right)

Rice matters more than we admit. You want fluffy, separate grains that soak up sauce like champions.

Quick Rice Tips

Rinse: Wash jasmine rice until water runs almost clear to remove excess starch.
Ratio: 1 cup rice to 1 1/4 cups water for jasmine, 1 1/2 cups for basmati. Adjust to your stove’s quirks.
Rest: After cooking, let rice sit covered 10 minutes, then fluff with a fork.
No time? Use microwave rice. Zero shame. We’re here to eat, not impress the rice police.

Meal Prep and Leftovers That Don’t Suck

This stir fry plays well with the fridge. Portion over rice in containers, then reheat gently. The sauce keeps chicken juicy, and those crisp veggies stay decent for 2–3 days. For best results, store rice and stir fry separate and combine when reheating.

Reheat Without Ruining

Skillet: Best method. Medium heat with a splash of water to loosen sauce.
Microwave: 60–90 seconds, stir, then another 30 seconds as needed. Cover so it doesn’t dry out.

FAQ

Can I use frozen vegetables?

Absolutely. Thaw them first and pat dry so they don’t water down the sauce. Cook them hot and fast; they’ll still get decent texture. Frozen broccoli and mixed stir-fry blends work great in a pinch.

What if I don’t have sweet chili sauce?

Mix 3 tablespoons honey, 1 tablespoon sriracha, 1 tablespoon rice vinegar, and a pinch of garlic powder. It’s not identical, but it nails the sweet-heat vibe and clings nicely once you add cornstarch.

How do I keep chicken tender?

Slice thinly, don’t overcook, and sear over high heat. A light cornstarch coat helps lock in moisture and gives you that lovely browned edge. Also, let the chicken rest on a plate while you cook veggies so it doesn’t dry out.

Can I make this vegetarian or vegan?

Yep. Use tofu or tempeh and swap in maple syrup for any honey-based sauce tweaks. Check your sweet chili sauce for fish ingredients (some include them), and use tamari if you need gluten-free.

How do I get more sauce without making it soupy?

Double the sauce ingredients and add an extra 1/2 teaspoon cornstarch. Keep heat high so the sauce thickens quickly and coats, rather than pools. You want glossy strands, not soup.

Is a wok necessary?

Nope. A large stainless or nonstick skillet works. The important part is high heat and enough space so you don’t steam the food. If your pan’s small, cook the chicken and veggies in batches.

Final Thoughts

Sweet Chili Chicken Stir Fry checks every box: fast, flavorful, and secretly packed with vegetables. You’ll get crisp-tender bites, a sticky-sweet glaze, and a bowl that hits all the comfort notes without knocking you into a food coma. Keep sweet chili sauce in the pantry, and you’ve always got a 30-minute dinner plan—FYI, that’s a weeknight superpower worth flexing.