Name: Sweet Chili Chicken Stir-Fry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 2 boneless skinless chicken breasts, about 1 pound; ¼ cup (32 g) cornstarch; ½ teaspoon paprika; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ cup (68 g) Thai sweet chili sauce; 2 tablespoons soy sauce; 2 teaspoons sriracha sauce; 1 teaspoon garlic, minced; ½ teaspoon ground ginger; 1 tablespoon honey; 3 tablespoons canola oil, for frying; 2 cups cooked white rice, for serving; Green onions, chopped for garnish; Sesame seeds, for garnish

Nothing hits the spot like a dish that’s bursting with flavor yet doesn’t take all day in the kitchen. This Sweet Chili Chicken Stir-Fry Recipe brings together tender chicken with a sensational sweet-and-spicy sauce that’s simply irresistible. I love how it balances heat and sweetness perfectly—this recipe really shines when you’re looking for a quick, satisfying dinner.

The image shows a black round pan filled with pieces of orange-brown fried chicken coated in a shiny sauce. The chicken pieces are scattered all over the pan, with some topped with small white sesame seeds and chopped green spring onions. Around the pan on the dark wooden surface are some loose green spring onion slices and a bowl with more chopped spring onions, all set against a white marbled texture in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sweet Chili Chicken Stir-Fry Recipe
Top Tip
How to Serve Sweet Chili Chicken Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Chili Chicken Stir-Fry Recipe

Why You'll Love This Recipe

This Sweet Chili Chicken Stir-Fry Recipe has become one of my weekday go-tos because it’s effortlessly delicious and super quick. The sauce clings to the chicken in just the right way, and it’s like a little party of flavors in every bite. Plus, it’s super forgiving, so you can tweak it to suit your taste buds.

Fast and Easy: The entire dish comes together in about 25 minutes, perfect for busy nights.
Flavor Explosion: Combines sweet, spicy, tangy, and savory flavors in one irresistible sauce.
Crunch and Moisture: The cornstarch coating gives the chicken a slight crispiness while keeping it juicy inside.
Customizable Heat: You control the spice level easily with sriracha, so everyone at the table can enjoy it.

The image shows a close-up of a black plate filled with small pieces of golden-orange chicken coated in a shiny sauce. Each piece has a crispy texture with a light golden crust, covered in a glossy, sticky glaze. Scattered over the chicken are white sesame seeds and small pieces of chopped green onions that add a pop of fresh green color. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Sweet Chili Chicken Stir-Fry Recipe lies in how simple ingredients work together to create a sauce that tastes way more complex than it looks. I always suggest using fresh chicken breasts for tenderness, and a good Thai sweet chili sauce to get that authentic zing.

Flat lay of two boneless skinless chicken breasts with smooth pink flesh, a small mound of white cornstarch powder, a scattering of deep red paprika powder, a pinch of coarse kosher salt crystals, a sprinkle of cracked black peppercorns, a small white bowl of golden canola oil, a small white bowl of vivid red Thai sweet chili sauce, a small white bowl of dark soy sauce, a small white bowl of bright red sriracha sauce, a small white bowl of finely minced white garlic, a small heap of pale beige ground ginger powder, a small white bowl of glossy amber honey, a simple mound of fluffy cooked white rice, a few fresh green onion stalks chopped into small rings, and a sprinkle of ivory-white sesame seeds, all arranged with perfect symmetry on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Boneless and skinless works best for quick cooking and easy slicing into bite-size pieces.
Cornstarch: This helps create a light crust when frying, sealing in moisture and giving a nice texture.
Paprika: Adds mild warmth and a subtle smokiness to the chicken without overpowering the sauce.
Kosher salt: Enhances all the flavors without making it too salty.
Black pepper: Freshly ground gives a bit of bite that balances the sweetness.
Canola oil: Neutral oil with a high smoke point perfect for frying chicken quickly.
Thai sweet chili sauce: The heart of the dish—sweet, tangy, with just a hint of spice.
Soy sauce: Adds savory depth and umami qualities.
Sriracha sauce: Boosts the heat—adjust according to your spice tolerance!
Garlic (minced): Brings aromatic warmth and flavor complexity.
Ground ginger: Just a touch for a subtle zing and freshness.
Honey: Adds smooth sweetness and helps balance out the spice.
Cooked white rice: The perfect bed to soak up all that sauce.
Green onions and sesame seeds: Fresh garnishes that add crunch, color, and a pop of flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like playing around with this Sweet Chili Chicken Stir-Fry Recipe depending on what veggies I have on hand or how spicy I’m feeling that day. Feel free to toss in some bell peppers, snap peas, or even pineapple chunks for a tropical twist.

Variation: Once, I swapped chicken for shrimp to make a seafood version—worked like a charm! Cooking time just got shorter, and the sauce was still fabulous.
Vegetarian option: Use tofu or tempeh instead of chicken. Make sure to press the tofu well so it crisps up nicely.
Less spicy: Skip or reduce sriracha if mild heat is more your style—this dish is delicious even without the extra kick.
Add veggies: Stir in colorful vegetables during the last few minutes of cooking for extra crunch and nutrition.

Step-by-Step: How I Make Sweet Chili Chicken Stir-Fry Recipe

Step 1: Prep the Chicken and Coating

Start by cutting the chicken breasts into bite-sized pieces—about 1-inch chunks work great. In a bowl, mix the cornstarch, paprika, salt, and pepper. Toss the chicken in this mix until each piece is nicely coated. This step is key because it gives the chicken a lovely crispy texture once you fry it, so don’t skip or skimp on the coating.

Step 2: Fry the Chicken

Heat the canola oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add the chicken pieces in a single layer. Cook for about 4–5 minutes, turning occasionally, until golden and cooked through. Don’t crowd the pan—work in batches if necessary. You want that crisp exterior but juicy interior.

Step 3: Make the Sweet Chili Sauce

In a small bowl, whisk together the Thai sweet chili sauce, soy sauce, sriracha, garlic, ground ginger, and honey. The combination is where the magic happens—it’s sweet with a hint of heat and a touch of garlic warmth. Set this aside until your chicken is ready.

Step 4: Combine and Finish Cooking

Return the chicken to the pan if you cooked in batches. Pour the sauce over the chicken and stir well to coat every piece. Cook for another 2–3 minutes on medium heat, letting the sauce thicken and glaze the chicken beautifully. Keep a close eye—once the sauce bubbles and thickens, you're good to go.

Step 5: Plate and Garnish

Serve your Sweet Chili Chicken over a bed of steaming white rice, then sprinkle with chopped green onions and toasted sesame seeds. The garnishes add freshness and a little crunch that really brighten the dish.

Top Tip

Over the years, I've learned some little tricks that really bring this Sweet Chili Chicken Stir-Fry Recipe to the next level, especially when you want it exactly right the first time.

Don’t overcrowd the pan: Cooking chicken in too large a batch lowers the oil temperature, and the chicken steams instead of crisps. I usually fry in two batches.
Use fresh garlic: Minced fresh garlic brightens the sauce beautifully compared to pre-minced jar garlic.
Adjust sweetness last: Taste your sauce before cooking the chicken back in—if it feels too spicy or salty, a little more honey or sweet chili sauce can mellow it out.
Medium-high heat is key: It lets the sauce reduce without burning, keeping the flavors balanced and vibrant.

How to Serve Sweet Chili Chicken Stir-Fry Recipe

Sweet Chili Chicken - Serving Suggestion

Garnishes

I’m a big fan of topping this stir-fry with thinly sliced green onions and a generous sprinkle of sesame seeds. It adds freshness and little bursts of nuttiness. Sometimes, I toss in some chopped cilantro for a bright herbal note, especially if you want to add an extra layer of flavor.

Side Dishes

This recipe pairs beautifully with simple sides like steamed jasmine rice or even fried rice for extra texture. If you want to keep it light, a basic cucumber salad or quick pickled vegetables bring a refreshing contrast to the sweet heat in the dish.

Creative Ways to Present

For a fun party idea, serve the Sweet Chili Chicken stir-fry over lettuce cups for a hands-on, fresh bite. I’ve also used this sauce as a glaze on grilled chicken skewers—perfect for summer BBQs or game nights.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, and it usually stays fresh for about 3 days. The sauce thickens a bit upon chilling, but it tastes even better the next day once reheated.

Freezing

This dish freezes well too. Just cool completely before transferring to a freezer-safe container. When I thaw it, I do so overnight in the fridge and then reheat gently to keep the chicken tender and the sauce silky.

Reheating

Reheat using a skillet over medium heat with a splash of water or broth to loosen the sauce if it’s thickened too much. Avoid the microwave if possible—it can make the chicken rubbery.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and even more flavorful. Just adjust cooking time to make sure they’re cooked through but still tender.

What brand of sweet chili sauce do you recommend?

I usually go for Thai brands like Mae Ploy or Pantai because their sauces have the perfect balance of sweet and spicy, but any good-quality sweet chili sauce will work nicely.

How spicy is this dish?

It has a gentle kick thanks to the sriracha. You can dial it up or down by adding more or less sriracha sauce to suit your family's preferences.

Can I make this gluten-free?

Yes! Use gluten-free soy sauce and double-check the sweet chili sauce label to make sure it doesn’t contain gluten ingredients.

Final Thoughts

I can't count how many times this Sweet Chili Chicken Stir-Fry Recipe has saved dinnertime for me—quick, comforting, and something that never feels boring. I hope you enjoy it as much as I do, making it your own and sharing it with people you love. It’s just one of those dishes I find myself craving on chilly evenings or when I want simple, bold flavor without fuss. Give it a try, and I bet it’ll become a favorite in your kitchen too!