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Sweet Chili Chicken

This Sweet Chili Chicken can be on your dinner table in under 1 hour! Tender pieces of chicken and crispy peppers in a sweet chili sauce. Easy and delicious.

When we go out to eat, one of our favourite dishes to order is sweet chili chicken. It’s sooooo good. But one of the reasons it’s so delicious is because it’s usually dipped in batter first and then deep fried. Yum. But not so healthy. So I decided to make it at home, but a more healthy version…my kids love this dish!

Sweet Chili Chicken

Delicious and flavourful!

This version is much more healthy and tastes super delicious! No deep fried batter, just delicious tender chicken pieces sauteéd in garlic and fresh ginger, with crispy bell peppers and onions all mixed in a sweet chili sauce. This recipe uses a store bough sweet chili sauce, making it even easier to get on the table!

Sweet Chili Chicken

Ready in under 1 hour.

Not only is this recipe delicious, it’s also quick. In fact, you can have this dinner on your table in under 1 hour, making it a perfect meal for busy nights. Garnish with slices of green onion (or even chopped fresh cilantro), over steamed rice (or even cauliflower rice). Just like take out but better for you!

Sweet Chili Chicken

Sweet Chili Chicken Recipe Tips

  • CHICKEN: I prefer to use boneless skinless chicken breasts, but you can also use chicken thighs.
  • BELL PEPPERS: Any colour of bell pepper works: red, green, orange, yellow.
  • SWEET CHILI SAUCE: Use your favourite store-bought thai sweet chili sauce. (Frank’s or Aroy-D are great)
  • OPTIONAL ADDITIONS: Feel free to add more vegetables: steamed broccoli, carrots, zucchini, mushrooms, snap peas. You just might need to add more sweet chili sauce.
  • LEFTOVERS: Store any leftovers in an airtight container in the fridge for up to 3 days.

Sweet Chili Chicken

This Sweet Chili Chicken can be on your dinner table in under 1 hour!  Tender pieces of chicken and crispy peppers in a sweet chili sauce.  Easy and delicious.

  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


Units Scale
  • 45 chicken breasts (cut into bite size pieces)
  • 1/4 tsp salt
  • 1/8 tsp fresh ground black pepper
  • 1 tbsp oil (olive oil or vegetable oil)
  • 1 clove garlic, minced
  • 1 tbsp minced fresh ginger
  • 1 onion, cut into bite sized pieces
  • 1 red bell pepper, cut into bite sized pieces
  • 1 green bell pepper, cut into bite sized pieces
  • 1/2 cup sweet chili sauce
  • 1 tbsp rice wine vinegar
  • 2 green onions, sliced thinly
  • steamed rice


  1. In a large frying pan or wok, heat the oil, then add the chicken, and season with salt and pepper. Cook the chicken until it starts to brown, and the juices are running clear.
  2. At this time if there is a lot of moisture in the pan, you can drain most of it off.
  3. Add the garlic and ginger and cook for about 1 minute.
  4. Add the onion and bell peppers, cooking for about 3 minutes. You don’t want to overcook the veggies so I would cook them maximum 3 minutes.
  5. In a small bowl, mix together the sweet chili sauce and the vinegar. Then add it to the pan and cook over medium-high heat for a few more minutes, just until the sauce is reduced and the veggies are tender but crisp.
  6. When you are ready to serve, sprinkle on the sliced green onion.
  7. Serve over steamed rice.


Recipe adapted from Canadian Living Magazine

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Sweet Chili Chicken

Have a delicious day!

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