
Tender chicken thighs and crisp veggies tossed in a bold, sweet-heat sauce. Ready in 25 minutes, perfect over fluffy rice.

Every time I make this, someone sneaks a taste straight from the wok. The sizzle alone draws an audience, and the sauce wins over both spice lovers and cautious eaters. I often prep the chicken in the morning and stir fry at dinner time, making busy evenings feel effortless.
The moment the garlic hits the hot oil, the aroma fills the kitchen and sets the tone for dinner. I love watching the sauce turn glossy as it bubbles, knowing those few minutes are where the magic happens. This stir fry feels like a small victory every time: fast, vibrant, and so rewarding.
Cool completely before storing to prevent condensation from softening the vegetables. Refrigerate in a shallow airtight container for 3 to 4 days. For freezing, portion the stir fry into freezer-safe containers, leaving a little headspace, and freeze up to 2 months. Reheat from thawed on the stovetop over medium heat with a splash of water to loosen the sauce, tossing gently until hot. Microwaving works in short bursts, stirring between intervals to avoid overcooking the vegetables. If the sauce seems too thick after chilling, add 1 to 2 teaspoons water or stock while reheating to bring back a silky glaze. Avoid overcooking during reheat to keep the peppers and snap peas crisp-tender.
Use chicken breast if preferred, slicing thinly and cooking 1 to 2 minutes less to prevent dryness. Swap soy sauce with low-sodium soy or tamari for a gluten-free option; if using tamari, keep the same amount. No rice vinegar? Try apple cider vinegar in equal measure. Replace snap peas with snow peas for a similar crunch, or toss in broccoli florets (cut small) and cook 1 to 2 minutes longer. If you are heat-shy, start with 1 tablespoon chili garlic sauce; spice fans can add crushed red pepper or an extra teaspoon of chili sauce at the end. Honey can replace brown sugar 1:1 for a lighter, floral sweetness, and tomato paste (2 tablespoons) plus 1 tablespoon water can stand in for ketchup.
Serve over steamed jasmine or basmati rice for classic comfort, or try brown rice for nutty chew. Noodles like lo mein or rice noodles are a great match; toss them directly into the pan at the end with a splash of sauce. Add a sprinkle of toasted sesame seeds or a drizzle of sesame oil for a fragrant finish. On the side, a simple cucumber salad or quick pickled carrots brings refreshing contrast. For gatherings, keep the stir fry warm in a shallow skillet and let guests spoon over rice from a big bowl; it is colorful and crowd-pleasing.
Stir frying is rooted in Chinese cooking, built on high heat, speed, and balance. The technique is as much about texture as flavor: meat stays tender while vegetables retain snap. Sweet and spicy combinations show up across regional Chinese and Chinese American kitchens, often pairing chili heat with sugar or fruit for a dynamic, approachable profile. This version leans into pantry-friendly ingredients popular in home kitchens, echoing takeout favorites while keeping the fresh crunch and brightness that come from cooking it hot and fast at home.
In spring, add asparagus tips or extra snap peas. Summer welcomes zucchini half-moons and sweet corn kernels for juicy pops. Fall is great with thinly sliced carrots and broccoli, which love a few extra minutes in the hot pan. In winter, include napa cabbage or baby bok choy, cooking the stems first and leaves last. For holidays, garnish with sliced red chilies and scallions for festive color, or finish with a splash of orange juice and zest to brighten a cold evening.
For quick weeknights, slice the chicken and vegetables in the morning or the night before. Mix the sauce and store it covered in the fridge. Keep chicken and vegetables in separate containers, and pat the chicken dry before tossing with cornstarch just before cooking to maintain its velveted texture. Cook, cool, and portion into 4 to 6 microwave-safe containers with rice, then reheat in 60 to 90 second intervals, stirring once, until hot. Add a teaspoon of water when reheating to refresh the sauce. Label with date so you can rotate efficiently through the week.
There is a special satisfaction in hearing that first sizzle and knowing dinner will be both quick and memorable. Once you make this a few times, it becomes second nature: a colorful, saucy stir fry that invites you back to the stove with confidence and excitement.
Preheat your wok until it just begins to smoke for fast searing and crisp-tender vegetables.
Cook chicken in batches to avoid steaming and to build fond for better flavor.
Slice vegetables evenly so they cook at the same rate.
Adjust heat by starting with 1 tablespoon chili garlic sauce and tasting before adding more.
If sauce thickens too much while reheating, add 1 to 2 teaspoons water to restore a silky glaze.
This nourishing sweet and spicy chicken stir fry recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Use tamari in place of soy sauce and verify your chili garlic sauce is gluten-free. Everything else remains the same.
While thighs are juicier, you can use thinly sliced chicken breast. Cook breast 1 to 2 minutes less to avoid dryness.
Refrigerate in an airtight container for 3 to 4 days. Reheat in a skillet with a splash of water to loosen the sauce.
This Sweet and Spicy Chicken Stir Fry recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Slice chicken thighs and toss with cornstarch, salt, and pepper until evenly coated.
Whisk soy sauce, rice vinegar, brown sugar, chili garlic sauce, and ketchup until smooth.
Heat oil in a wok or cast iron skillet over high heat. Sear chicken in batches for 5 to 6 minutes; transfer to a bowl.
Add onion and bell peppers; cook 2 to 3 minutes. Add snap peas and garlic; cook 1 minute.
Return chicken to the pan, add sauce, and simmer 1 to 2 minutes, tossing until glossy and thickened.
Garnish with green onions and serve hot over rice or noodles.
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