Sweet Chilli Chicken Stir Fry Recipe
This sweet chilli chicken stir fry is a delicious, high-protein meal that’s perfect for meal prep. Ready in just 30 minutes, it’s packed with flavour and nutrients to keep you energised throughout the day. Ideal for busy schedules, this easy recipe combines tender chicken, vibrant veggies, and a tangy, sweet chilli sauce for a healthy, satisfying dinner or lunch option.
Servings: 5 People
Calories: 504kcal
Ingredients
Chicken, Vegetables & Noodles
- 1 Tbsp (20ml) - Peanut Oil
- 750g (1.6lb) - Chicken Breast, Sliced
- 1 Tbsp (8g) - Corn Flour (Cornstarch for USA)
- 1 tsp (4g) - Bicarb Soda (Not Baking Powder)
- 1 - Large Head Broccoli, Florets & Stems Trimmed
- 4 - Garlic Cloves, Grated
- 10g (0.3oz) - Ginger, Grated
- 1 - Long Red Chilli, Thinly Sliced (Optional)
- 3 - Spring Onions (Scallions), Thinly Sliced
- 350g (12.3oz) - Noodles of Choice
Sweet Chill Sauce
- ½ Cup (125ml) - Low Sugar Sweet Chilli Sauce
- 1 ½ Tbsp (30ml) - Low Sodium Soy Sauce
- 1 Tbsp (20ml) - Oyster Sauce
- 1 Tbsp (20ml) - Hoisin Sauce
- 2 tsp (10ml) - Rice Vinegar
- 2 tsp (10ml) - Dark Soy Sauce
- 1 tsp (5ml) - Sesame Oil
- 1 tsp (5ml) - Sriracha Sauce (Optional)
- 1 Tbsp (20g) - Honey
- Ground White Pepper
Instructions
- Cook the noodles according to package instructions. Drain and rinse under cold water. Toss with a tiny bit of sesame oil to prevent sticking.
- In a bowl, combine the chicken, cornstarch, bicarbonate of soda, salt, and ground white pepper. Mix and set aside.
- Place a wok or large pan over high heat. Add peanut oil and sear the chicken for 2-3 minutes, or until it is cooked through and golden brown on both sides. Remove the chicken from the wok and set aside.
- In the same wok over medium-high heat. Add the broccoli florets and stems and stir-fry for 2 minutes. Add 2 tbsp of water and cover with a lid to steam and soften. This will take roughly 2-3 minutes. Remove the lid. Add garlic, ginger, spring onion and fresh chilli, and stir-fry for 1 minute until fragrant.
- Return the chicken and its resting juices to the wok, then add the cooked and drained noodles and toss them together. Pour in the sauce and cook for 1 minute until the sauce is thick and coats everything. Remove from the heat.
- Portion into 5 x 750ml meal prep containers and garnish with green stem spring onions.
Nutrition Guide
Nutrition Facts
Sweet Chilli Chicken Stir Fry
Serving Size
400 g
Amount per Serving
Calories
504
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
110
mg
37
%
Sodium
733
mg
32
%
Potassium
781
mg
22
%
Carbohydrates
53
g
18
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
46
g
92
%
Vitamin A
1360
IU
27
%
Vitamin C
75
mg
91
%
Calcium
40
mg
4
%
Iron
0.9
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Like this recipe?Leave a comment below
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
- Keep your sweet chilli chicken stir fry in airtight containers.
- Store in the fridge for up to 4 days.
- For longer storage, freeze in airtight containers for up to 3 months.
Reheating Instructions
- To reheat from the fridge, microwave on high for 2-3 minutes or until piping hot.
- To reheat from frozen, thaw overnight in the fridge, then microwave or heat on the stove until hot throughout.
- Be sure to stir halfway through reheating to ensure even heating.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and I’ll get back to you as soon as possible.
It looks tasty. In 10min I’m going to store for ingredients and will be eating it next week at work. Thank Jack for easy not too suphisticated reciepies.
Regards from Poland:)
Its a pleasure. I hope you enjoyed it
Hi, I’m not sure why, but browning chicken covered in the cornstarch mixture as per the recipe DOES NOT WORK. It’s gross, rubbery and everything sticks to the pan. Very disappointed.
By the sounds of it, your pan is not hot enough and you’ve overcrowded the pan to make it even colder. Nothing will crisp and it will be a gluey mess which is what has sounded like has happened to you.
It works and is a traditional method in Chinese cooking. I don’t make recipes that don’t work let alone share them.
It would be great for you to try again and be a little more patient with the food and do it in batches. Practice is what it’s all about.