Sweet Chilli Chicken
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This sweet chilli chicken is a quick chicken and vegetable stir fry coated in a sticky sweet chilli soy sauce and served with rice. It stores and reheats well for meal prep but is equally useful as a 30-minute weeknight meal for busy professionals and families.Note - protein, veggies and carbs can be approximate. I recommend keeping sauce ratios.
Equipment
- wok, or large pan
- Rice Cooker, optional
- meat thermometer
Ingredients
Stir fry
- 500 g (1 lb) chicken breast, see note 1, approx. 2 large breasts
- 1 onion
- 1 zucchini
- 2 capsicum
- 1 tablespoon cornflour
- 2 teaspoon paprika
- 1 tablespoon soy sauce
- 1 ½ cup rice, yields approx.4 cups cooked
Sweet chilli soy sauce
- ⅓ cup sweet chilli, see note 2
- 3 tablespoon white wine vinegar, subs note 3
- 2 tablespoon soy sauce
- 2 cloves garlic, fresh recommended
- 1 teaspoon ginger, fresh recommended
- 1 teaspoon chilli flakes, adjust to spice preferences
Instructions
Preparing
- Cut the 500 g (1 lb) chicken breast into evenly sized, bite-sized pieces.
- Add the chicken to a bowl with 1 tbsp cornflour, 2 tsp paprika, 1 tbsp soy sauce. Mix until every piece is evenly coated, then marinate for 10 minutes.
- Thinly slice or dice the 1 onion, 1 zucchini, 2 capsicum.
- Finely dice or grate the 2 cloves garlic and 1 tsp ginger, then mix together with ⅓ cup sweet chilli, 3 tbsp white wine vinegar, 2 tbsp soy sauce, 1 tsp chilli flakes (see note 4 for tasting notes)
- Rinse and cook the 1 ½ cup rice according to the packet instructions or using your preferred method or you can follow my tips and tricks.
Cooking
- Heat a small amount of cooking oil in a large wok or frying pan over medium-high heat.
- Add the onion and cook for 2–3 minutes, stirring regularly, until it begins to soften and develop a little colour. Remove it from the pan and set aside.
- Return the pan to medium-high heat and add the chicken in a single layer. Cook for 4–6 minutes, turning occasionally, until lightly golden and mostly white on the outside but not completely cooked through (it finishes cooking in the sauce). Note - Cook the chicken in two batches if it does not fit comfortably in one layer. Overcrowding the pan traps steam and prevents the chicken from browning.
- Return the onion to the pan and add the zucchini and capsicum. Stir fry for 1 minute when meal prepping, or approximately 3 minutes when serving immediately, until the vegetables are brightly coloured and just tender.
- Pour the prepared sweet chilli sauce into the pan and toss until the chicken and vegetables are evenly coated.
- Bring the sauce to a gentle bubble, then reduce the heat to low. Cook for 2–4 minutes, stirring regularly, until the sauce becomes glossy and thickens around the chicken.
- Check that the largest piece of chicken has reached an internal temperature of 74°C (165°F) and is completely opaque through the centre. Remove the pan from the heat promptly to prevent the chicken breast from overcooking.
- Divide the cooked rice between four bowls or containers and top with the sweet chilli chicken.
Notes
Note 1 – Chicken breast
Chicken thigh can be substituted for chicken breast if you prefer a juicier cut, although it may need slightly longer to cook. Note 2 – Sweet chilli
Choose a thicker sweet chilli sauce with a higher chilli percentage for more flavour and a sauce that clings to the chicken without requiring lengthy reduction. Note 3 – White wine vinegar
White wine vinegar balances the sweetness of the sauce; rice wine vinegar or apple cider vinegar can be used instead. Note 4 - Sauce tasting I purposely don't add extra sugar as most sweet chilli sauces already contain a lot. Taste and adjust according to your preferred sweet chilli sauce. Taste and adjust: If it needs more sweetness, add ½ teaspoon of white or brown sugar at a time. If it's too sweet, add an extra drizzle of vinegar, ¼ teaspoon at a time. Storage
Store the sweet chilli chicken and rice on opposite sides of an airtight glass container in the fridge for up to 3–4 days. Reheating
Add a small drizzle of water to the chicken and rice, then microwave in 1-minute intervals for approximately 3 minutes, stirring between each interval until steaming hot. Freezing
Freeze the chicken and vegetables separately from the rice for up to 3 months, or place the chicken underneath the rice in a complete freezer portion to help prevent sogginess.
Chicken thigh can be substituted for chicken breast if you prefer a juicier cut, although it may need slightly longer to cook. Note 2 – Sweet chilli
Choose a thicker sweet chilli sauce with a higher chilli percentage for more flavour and a sauce that clings to the chicken without requiring lengthy reduction. Note 3 – White wine vinegar
White wine vinegar balances the sweetness of the sauce; rice wine vinegar or apple cider vinegar can be used instead. Note 4 - Sauce tasting I purposely don't add extra sugar as most sweet chilli sauces already contain a lot. Taste and adjust according to your preferred sweet chilli sauce. Taste and adjust: If it needs more sweetness, add ½ teaspoon of white or brown sugar at a time. If it's too sweet, add an extra drizzle of vinegar, ¼ teaspoon at a time. Storage
Store the sweet chilli chicken and rice on opposite sides of an airtight glass container in the fridge for up to 3–4 days. Reheating
Add a small drizzle of water to the chicken and rice, then microwave in 1-minute intervals for approximately 3 minutes, stirring between each interval until steaming hot. Freezing
Freeze the chicken and vegetables separately from the rice for up to 3 months, or place the chicken underneath the rice in a complete freezer portion to help prevent sogginess.
Nutrition
Calories: 499kcalCarbohydrates: 78gProtein: 35gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 80mgSodium: 1133mgPotassium: 910mgFiber: 4gSugar: 16gVitamin A: 2640IUVitamin C: 89mgCalcium: 54mgIron: 2mg
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