Sweet Chili Sauce Chicken and Vegetables Stir-Fry
A vibrant and flavorful stir-fry of chicken,broccoli, cauliflower, and carrots coated in a sweet chili sauce. Ready inunder 30 minutes, perfect for a quick weeknight dinner.
Ingredients
- 1.25 pounds of boneless skinless chicken breasts, cut into small, bite-sized chunks
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 2 large carrots sliced into ¼-inch rounds (on the bias)
- 2 to 3 tablespoons olive oil
- ½ teaspoon of freshly cracked black pepper
- 10 ounces sweet chili sauce divided (use more or less to taste)
Instructions
Cook the Chicken:
- In a large skillet or wok, heat 1 to 2 tablespoons of olive oil over medium-high heat.
- Add the diced chicken breasts and season with freshly ground black pepper.
- Sauté the chicken for 5-7 minutes, stirring occasionally, until fully cooked and golden brown on the outside.
Stir-Fry the Vegetables:
- In the same skillet, add another tablespoon of olive oil (if needed) and heat over medium-high.
- Add the broccoli florets, cauliflower florets, and sliced carrots.
- Stir-fry the vegetables for about 6-8 minutes, until they are tender-crisp, making sure to stir frequently for even cooking.
Add the Sweet Chili Sauce:
- Reintroduce the cooked chicken to the skillet, combining it with the sautéed vegetables for a harmonious blend of flavors.
- Pour in the sweet chili sauce, reserving some for extra drizzling if desired. Toss everything together to ensure the chicken and vegetables are well-coated in the sauce.
Simmer and Serve:
- Lower the heat to medium and let the chicken and vegetables simmer in the sauce for 3-4 minutes, allowing the flavors to meld together.
- Serve hot with your favorite side of rice, noodles, or quinoa, and drizzle with extra sweet chili sauce if you like more heat or sweetness.
Nutrition
Calories: 400kcal
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