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 beats the cozy, irresistible combo of sweet, spicy, and savory all in one dish. This Sweet Chili Chicken Stir-Fry Recipe hits all those notes perfectly, transforming simple chicken into something that feels like a celebration on your plate. Trust me, it’s worth every minute in your kitchen.

The image shows a black pan filled with many pieces of golden brown chicken that are covered with a shiny orange sauce. The chicken pieces are irregular in shape and size, with a smooth and glossy texture from the sauce. Scattered on top are small white sesame seeds and chopped green onions that add a splash of green and white colors. The pan is on a dark wooden surface with some green onions visible in a wooden bowl to the top right, and part of a white bowl with rice at the bottom left. The background is changed to a white marbled texture. 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 quickly became one of my all-time favorites because it’s quick, packed with flavor, and perfect for busy weeknights when you want something satisfying but don’t want to slave away in the kitchen.

Simple Ingredients: You only need a handful of pantry staples and fresh chicken to whip this up.
Perfect Balance: The sweet chili sauce provides a delicious mix of sweet heat that’s never overpowering.
Quick Cooking: From start to finish, this stir-fry is ready in about 25 minutes—ideal for weeknight dinners.
Customizable: Easily tweak spice levels or add your favorite veggies for your personal twist.

The image shows a close-up of many small, golden-brown fried chicken pieces covered in a shiny, sticky orange sauce. The chicken pieces have a slightly crispy texture, and the sauce makes them look glossy and moist. They are sprinkled with white sesame seeds and small green onion pieces, adding some white and green color spots. All the chicken pieces are placed together on a white plate with a soft matte finish, and the background has a white marbled texture, making the dish stand out. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays its part in building that signature sweet and spicy flavor. Plus, the way the chicken is coated with cornstarch gives it the perfect crispy outside while staying tender inside.

Flat lay of two raw boneless skinless chicken breasts, a small white bowl of cornstarch, a small white bowl containing bright red paprika powder, a small white bowl of kosher salt crystals, a small white bowl of ground black pepper, a small white bowl filled with golden canola oil, a small white bowl of glossy deep red Thai sweet chili sauce, a small white bowl with dark brown soy sauce, a small white bowl holding bright red sriracha sauce, a small white bowl of finely minced fresh garlic, a small white bowl of warm-toned ground ginger, a small white bowl of golden honey, a neat mound of fluffy cooked white rice on a simple white ceramic plate, fresh chopped green onions scattered on a white ceramic dish, small white ceramic bowl with white sesame seeds, all ingredients fresh and natural, arranged symmetrically and in realistic proportions, 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

Boneless skinless chicken breasts: Using chicken breasts gives you the lean protein that cooks evenly and soaks up the sauce beautifully.
Cornstarch: This helps create a light crust on the chicken pieces when fried, locking in juiciness and giving a nice texture.
Paprika: Adds a subtle smoky warmth without overpowering the sweet chili flavor.
Kosher salt & black pepper: Essential basics to season the chicken and bring out the flavors.
Canola oil: Perfect for frying because of its high smoke point and neutral flavor.
Thai sweet chili sauce: The star of the dish—sweet, tangy, with just the right amount of heat.
Soy sauce: Adds a savory depth and a touch of saltiness that balances the sweetness.
Sriracha sauce: For an extra kick of spice—adjust based on your heat preference.
Minced garlic: Boosts the aroma and adds a mild pungent bite.
Ground ginger: Introduces warmth and a subtle zing underneath the sweet chili flavors.
Honey: Adds a natural sweetness and helps the sauce glaze the chicken perfectly.
Cooked white rice: The classic bed for this stir-fry, soaking up every flavorful drop.
Green onions: Fresh garnish adds color and a sharp finish.
Sesame seeds: A lovely crunch and nutty flavor to top off each serving.

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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

Personally, I love adding some crunchy bell peppers or snap peas to the mix for texture and color. Feel free to experiment with different veggies or adjust the heat level by dialing back on sriracha or adding extra chili sauce.

Veggie Boost: I've tossed in shredded carrots or sliced zucchini when I want to sneak extra goodness into dinner.
Spice Variation: For milder tastes, I swap sriracha with a pinch of cinnamon or just leave it out entirely—it still shines.
Protein Swap: Tried with shrimp or tofu? Both work wonderfully and soak up the sauce just as well.

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

Step 1: Prep and Season the Chicken

Start by cutting your chicken breasts into bite-sized pieces. I like to keep them about 1-inch chunks—it’s easier to eat and the sauce clings better. Then, toss the chicken with cornstarch, paprika, salt, and pepper until every piece is lightly coated. This step is key for that crispy bite you’ll love.

Step 2: Fry Until Golden

Heat canola oil in a large skillet or wok over medium-high heat. When the oil shimmers, carefully add the chicken in a single layer. Don’t crowd the pan or the chicken will steam instead of crisp up! Fry the chicken for about 4-5 minutes, flipping occasionally, until it’s golden brown and cooked through.

Step 3: Whip Up the Sauce

In a small bowl, mix together the Thai sweet chili sauce, soy sauce, sriracha, minced garlic, ground ginger, and honey. Once your chicken is done, pour this sauce over it in the pan and toss everything quickly to coat. Cook for another 2-3 minutes, letting the sauce thicken slightly and cling to each piece.

Step 4: Serve it Up

Plate your chicken on a bed of fluffy white rice and sprinkle generously with chopped green onions and toasted sesame seeds. It’s simple but makes the dish look as vibrant as it tastes.

Top Tip

Over the years, I've learned some neat tricks to get this dish just right without stress, and I want you to benefit from those so you can nail this every time.

Dry Chicken for Crispy Texture: Pat your chicken pieces dry before tossing in cornstarch—moisture is the enemy of crispiness.
Don’t Crowd the Pan: Fry in batches if you need to; crowding traps moisture and makes chicken soggy.
Use High Heat for Stir-Fry: Keeps the chicken seared without steaming and helps the sauce caramelize nicely.
Add Sauce Last: Always add the sauce once the chicken is cooked so it doesn’t burn and stays glossy.

How to Serve Sweet Chili Chicken Stir-Fry Recipe

Sweet Chili Chicken - Serving Suggestion

Garnishes

I always finish this dish with a handful of chopped green onions and a generous sprinkle of sesame seeds—they add freshness and crunch that contrast beautifully with the sticky chicken. Sometimes, I throw on some chopped fresh cilantro for a slightly herbal twist.

Side Dishes

While the stir-fry and rice make a complete meal on their own, I love pairing this with steamed broccoli or a quick cucumber salad to add a cool, crisp element that balances the spicy sauce.

Creative Ways to Present

For hosting, try serving the Sweet Chili Chicken Stir-Fry Recipe in lettuce cups for a fun finger-food style dinner. Or, place the stir-fry over coconut rice and sprinkle with chopped peanuts for a tropical flair that always wows guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for up to 3 days. The chicken holds its flavor, and the sauce stays nicely sticky without getting watery.

Freezing

Freezing works great too—just let the stir-fry cool completely, then package it airtight. Thaw overnight in the fridge before reheating, and it tastes almost as fresh as the day you made it.

Reheating

To reheat, I prefer warming it gently in a skillet over medium heat. This keeps the chicken crispy and the sauce thick. Microwaving works in a pinch but sometimes makes the chicken a bit soggy.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this Sweet Chili Chicken Stir-Fry Recipe?

Absolutely! Chicken thighs are a bit juicier and more forgiving if you’re worried about drying out the meat. Just cut them into bite-sized pieces and cook until nicely browned.

How spicy is this Sweet Chili Chicken Stir-Fry Recipe?

The heat mainly comes from the sriracha and sweet chili sauce. If you’re sensitive to spice, you can reduce or omit the sriracha. The sweet chili sauce itself is sweet with a gentle kick, so it’s very adaptable to your spice preference.

Can I make this Sweet Chili Chicken Stir-Fry Recipe vegetarian?

Yes! You can substitute the chicken with tofu, tempeh, or even hearty vegetables like mushrooms or cauliflower. Cook them similarly and toss in the sauce for the same delicious results.

What’s the best way to get crispy chicken without deep frying?

Pan-frying in a hot skillet with a thin layer of oil—stir-frying—works wonderfully. Make sure your pan is hot and don’t overcrowd the chicken. Let it sear undisturbed for a couple of minutes to build that crispy crust before flipping.

Final Thoughts

This Sweet Chili Chicken Stir-Fry Recipe is one of those dishes I keep coming back to because it’s just so flavorful and fuss-free. It’s perfect for those nights you want a comforting meal without hours of prep or complicated ingredients. I’m confident you’ll find it as satisfying and addictive as I do—give it a try and let it become your new go-to!