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; 2 cups cooked white rice; Green onions, chopped (for garnish); Sesame seeds (for garnish)

There’s something so satisfying about a dish that’s quick to whip up yet bursts with flavor — that’s exactly why I’m excited to share this Sweet Chili Chicken Stir-Fry Recipe with you. It’s a perfect balance of sweet, spicy, and savory that makes dinner feel like a treat any night of the week.

A black skillet filled with several pieces of golden brown chicken coated in a shiny, sticky orange sauce, scattered with white sesame seeds and small green onion slices on top and around the chicken; the skillet sits on a dark wooden surface with a brown cloth nearby and a small wooden bowl filled with chopped green onions in the upper right corner, along with a black bowl of white rice partially visible in the bottom left corner, all on a white marbled surface 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

I can’t get enough of this Sweet Chili Chicken Stir-Fry Recipe, and I think once you try it, you’ll feel the same. The flavors are fresh and bright, the chicken comes out perfectly crispy yet tender, and the whole thing comes together fast—great for busy weeknights when you want something tasty without the fuss.

Speedy & Easy: You’ll have dinner on the table in about 25 minutes, making it ideal for quick meal prep.
Perfectly Balanced Flavors: The sweet chili sauce with a hint of heat from sriracha keeps every bite exciting.
Great Texture Contrast: Crisp-fried chicken coating paired with saucy glaze is simply irresistible.
Customizable & Kid-Friendly: You can dial up or down the heat to suit your taste buds or those of your family.

A close-up view of several golden brown chicken pieces covered in a shiny orange sauce, scattered evenly on a flat black plate. The chicken chunks are topped with white sesame seeds and small slices of fresh green onions, adding texture and color contrast. The surface beneath the plate is white with a marbled texture. The image is bright and clear with a slight gloss reflecting on the sauce, highlighting the crispiness and moisture of the chicken photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Sweet Chili Chicken Stir-Fry Recipe plays a crucial role in delivering that perfect balance of flavor and texture. Whether it’s your first time shopping for these or you’re a seasoned pro, here’s why these ingredients work so well together.

Flat lay of two raw boneless skinless chicken breasts, a small mound of white cornstarch on a simple white ceramic plate, a small white bowl with bright red Thai sweet chili sauce, a smaller white bowl holding dark soy sauce, a tiny white bowl filled with vibrant red sriracha sauce, a small white bowl with golden honey, a small white dish containing finely minced fresh garlic, a pinch of warm brown paprika and black pepper neatly arranged on the white surface, a small pile of fresh chopped green onions beside a scattering of pale toasted sesame seeds, 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 keeps the dish lean and easy to eat; cutting into bite-sized pieces speeds cooking.
Cornstarch: The secret to that crispy texture on the chicken without heaviness.
Paprika: Adds a mild smoky depth and beautiful color to the chicken coating.
Kosher salt & black pepper: Basic seasoning to bring out the chicken’s natural flavor.
Canola oil: Neutral oil that’s great for high-heat frying without imparting extra flavor.
Thai sweet chili sauce: The star of the show — sweet, tangy, and mildly spicy with a sticky texture perfect for coating the chicken.
Soy sauce: Adds a savory, umami balance to the sweetness.
Sriracha sauce: Provides a customizable spicy kick that you can adjust to taste.
Garlic: Freshly minced gives the dish aromatic punch and depth.
Ground ginger: Adds warmth and a slight zing, rounding out the flavor profile.
Honey: Sweetens naturally and helps create that lovely glaze on the chicken.
Cooked white rice: Ideal to soak up all that delicious sauce — you could swap for jasmine or basmati too.
Green onions & sesame seeds: Garnishes that bring freshness and nuttiness to every forkful.

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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

One of my favorite things about this Sweet Chili Chicken Stir-Fry Recipe is how easily you can tailor it to your tastes. Over time, I've found small tweaks that make it even better for different occasions or dietary needs, and I encourage you to play around too.

Variation: I sometimes swap chicken for shrimp when I’m in the mood for seafood — just reduce cooking time to keep it tender and juicy.
Spice Level: Adjust the amount of sriracha depending on how much heat you want; my kids prefer just a little for that tiny zing.
Vegetable Boost: Throw in bell peppers, snap peas, or carrots for a colorful crunch and extra nutrients.
Gluten-Free Option: Use tamari in place of soy sauce and check that your chili sauce is gluten-free to keep things safe.

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

Step 1: Prep and Coat Your Chicken

Start by cutting your chicken breasts into bite-sized pieces — I like chunks about the size you'd easily get in one forkful. In a bowl, mix cornstarch with paprika, salt, and pepper, then toss the chicken pieces until they're evenly coated. This coating will crisp up beautifully when fried, so don’t skip this step! It helps lock in moisture and gives you that irresistibly crunchy exterior.

Step 2: Fry the Chicken Until Golden

Heat your canola oil in a large skillet over medium-high heat. When the oil shimmers, carefully add the chicken pieces in a single layer — don’t crowd the pan or they’ll steam instead of fry. Fry for about 4 minutes per side until they're golden brown and cooked through. I like to keep an eye on the heat; if it’s too hot, the coating burns but if it’s too low, you don’t get that crisp texture. Take your time here!

Step 3: Whip Up the Sauce

While your chicken is cooking, mix the Thai sweet chili sauce, soy sauce, sriracha, minced garlic, ground ginger, and honey in a small bowl. This combo is the heart of your stir-fry — sweet with a little kick and aromatic with ginger and garlic. It’s worth balancing the ingredients a bit according to your taste before tossing it all together.

Step 4: Combine and Glaze

Once the chicken is nicely cooked and crispy, reduce the heat to medium-low and pour your sauce mixture over the top. Toss everything quickly so each piece is coated in that sticky sauce. Cook for just another 1-2 minutes to let the flavors meld but be careful not to overcook — you want the sauce glossy but not burnt.

Step 5: Serve Hot Over Rice

Scoop your sweet chili chicken over a bed of fluffy cooked white rice — the rice soaks up all those beautiful sauce flavors and makes the dish truly satisfying. Don’t forget to sprinkle chopped green onions and sesame seeds on top for a little fresh crunch and nutty finish. Trust me, those garnishes make all the difference.

Top Tip

From experimenting with this recipe a dozen times, I’ve learned a few tricks that keep your Sweet Chili Chicken Stir-Fry Recipe tasting fresh and restaurant-quality every time.

Cornstarch Coat Magic: Make sure chicken pieces are fully dry before coating—pat them with paper towels first so the cornstarch sticks better.
Heat Control: Fry chicken on medium-high but watch carefully; constantly adjust heat so chicken crisps without burning.
Sauce Timing: Add the sauce only after chicken is fully cooked and crispy to keep texture sharp.
Resting Time: Let your chicken sit for a minute off heat after cooking to let the sauce cling and thicken slightly.

How to Serve Sweet Chili Chicken Stir-Fry Recipe

Sweet Chili Chicken - Serving Suggestion

Garnishes

I always top this dish with a generous sprinkle of chopped green onions and toasted sesame seeds — it adds a pop of color and texture that makes the stir-fry feel vibrant and polished. Sometimes I toss on fresh cilantro for a herbal twist or even a squeeze of lime for brightness.

Side Dishes

While the rice is my go-to base, I sometimes serve this with steamed broccoli, garlic green beans, or stir-fried bok choy to add some greens and a fresh crunch. A side of crunchy cucumber salad is also a lovely cooling contrast to the sweet-spicy sauce.

Creative Ways to Present

For special occasions, I’ve plated this stir-fry in individual mini cast iron skillets—everyone loves the sizzling presentation! You can also serve it layered in a lettuce wrap for a fun, handheld variation or even spoon it over noodles for a different texture.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge, where it keeps well for up to 3 days. The chicken holds on to its flavor, but I recommend reheating gently to avoid drying it out.

Freezing

While I haven’t frozen this recipe often (it’s usually too good to last!), you can freeze cooked chicken pieces and sauce separately in freezer-safe containers. Thaw overnight in the fridge and reheat gently on the stove for best results.

Reheating

To reheat, I prefer a quick toss in a non-stick pan over medium heat just until warmed through — this keeps the chicken crisp and the sauce glossy rather than soggy. Microwave works in a pinch, but cover loosely and stir halfway through.

Frequently Asked Questions:

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

Absolutely! Chicken thighs are juicier and a bit more forgiving when frying. Just cut them into similar bite-sized pieces and adjust cooking time slightly to ensure they're fully cooked. You’ll get a richer flavor thanks to the dark meat.

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

This stir-fry has a mild to moderate spice level thanks to the sriracha, which you can easily adjust. For a milder version, reduce or skip the sriracha and rely on the sweet chili sauce alone, or add more if you love heat. It’s very customizable to your spice tolerance.

Can I make this recipe vegetarian or vegan?

To make a vegetarian or vegan version, swap the chicken for firm tofu or tempeh, and ensure your chili sauce is vegan-friendly (some contain fish sauce). You may want to increase the frying time to get tofu nice and crispy, and consider adding more veggies for bulk.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain crispiness, or microwave covered on medium power to avoid drying out. The sauce helps keep the chicken moist during storage.

Final Thoughts

This Sweet Chili Chicken Stir-Fry Recipe has become one of my absolute favorites for good reason — it combines quick cooking, simple ingredients, and bold flavor in such an approachable way. When I make it, I feel like I’m treating myself without spending hours in the kitchen. I know you’ll enjoy it just as much as I do, so give it a try, play with the spice, and make it truly yours!