There’s something about that perfect balance of sweet heat in a stir-fry that just hits the spot every time. This Sweet Chili Chicken Stir-Fry Recipe brings together tender chicken, a glossy sweet chili glaze, and a little kick of spice that makes dinner feel exciting but totally doable on a weeknight.

The image shows a black pan filled with small, golden brown chicken pieces covered in a shiny orange sauce. The chicken is scattered evenly with white sesame seeds and bright green chopped scallions on top, adding texture and color. Around the pan, there is a dark brown cloth and a wooden bowl filled with more chopped scallions on a white marbled surface. The chicken pieces have a slightly glossy and sticky look from the sauce, and the pan sits flat in the middle of the image. 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

Whenever I make this Sweet Chili Chicken Stir-Fry Recipe, it’s an instant hit that never lasts long. What I really love is how it feels fancy enough for guests but simple enough for a busy weeknight—comfort food meets a little asian-inspired flair.

Super quick prep: You can have dinner on the table in about 25 minutes, including cooking rice.
Sweet and spicy magic: The Thai sweet chili sauce combined with sriracha creates the perfect balance of tangy sweetness and heat.
Crunchy outside, tender inside: Coating the chicken in cornstarch before frying gives it such a delightful crispness that holds up well in the sauce.
Versatile and customizable: Easy to tweak based on what you have or prefer, from swapping chicken breasts for thighs to adjusting spice levels.

A close-up view of many small pieces of fried chicken coated in a shiny orange-brown sauce, spread over a white plate textured with a white marbled surface underneath. The chicken pieces are uneven in shape and have a crispy texture. Scattered on top are small white sesame seeds and chopped green onion pieces, adding contrast with their white and bright green colors. The sauce looks sticky and smooth, giving the chicken a glossy appearance. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is all about that harmony of textures and flavors, and each ingredient plays a key role. You don’t need to hunt for anything tricky—most stuff is probably in your pantry already. Let me walk you through why each piece matters.

Flat lay of two raw boneless skinless chicken breasts with smooth pale pink flesh, a small mound of fine white cornstarch powder on a white ceramic plate, a neat pile of deep red paprika powder next to coarse kosher salt crystals and cracked black peppercorns in little white ceramic bowls, a small white bowl of vibrant orange-red Thai sweet chili sauce, another white bowl holding dark glossy soy sauce, a tiny bowl with bright red sriracha sauce, a little pile of minced pale yellow garlic cloves on the side, a pinch of light tan ground ginger powder, a small white bowl with golden honey, a mound of fluffy steamed white rice on a simple white plate, fresh green onions sliced into bright green rings scattered near, and a sprinkle of tiny off-white sesame seeds all arranged with perfect symmetry and balanced proportions 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

Boneless skinless chicken breasts: This lean protein cooks quickly and stays juicy when sliced bite-sized. You can use thighs if you prefer more flavor and tenderness.
Cornstarch: It’s the secret to getting that crispy coating on the chicken without frying in a ton of oil. Helps lock in moisture too.
Paprika: Adds a subtle smoky warmth that deepens the flavor without overpowering the sauce.
Kosher salt and black pepper: Essential for seasoning and enhancing everything else.
Canola oil: Great for frying because it’s neutral and has a high smoke point.
Thai sweet chili sauce: This is the star ingredient—sweet, tangy, and packed with mild heat that coats the chicken beautifully.
Soy sauce: Adds savory umami and balances the sweetness.
Sriracha sauce: Brings a bold, spicy kick. Adjust to taste if you want it milder or hotter.
Minced garlic: Fresh garlic kicks up the aromatics, making the sauce vibrant.
Ground ginger: Adds a gentle warmth and zing that pairs perfectly with the chili.
Honey: Rounds out the sauce’s sweet edge with a natural richness.
Cooked white rice: The perfect fluffy base to soak up that sauce.
Green onions and sesame seeds: Fresh, crunchy garnishes that add color, texture, and a bit of nuttiness.

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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 the best parts about this Sweet Chili Chicken Stir-Fry Recipe is how flexible it is. I've played around with it tons, adjusting spice levels and even swapping out proteins depending on what’s in my fridge. The base sauce is a great canvas for your taste buds.

Variation: I often switch to chicken thighs because they stay a bit juicier, especially if I’m meal prepping and don’t want dry bites later.
Less spicy: Cut the sriracha to just one teaspoon or skip it if kids are eating.
Vegetarian twist: Try tofu or tempeh instead of chicken, making sure to crisp it up in the same way with cornstarch.
Veggies: Add your favorite stir-fry veggies like bell peppers, snap peas, or broccoli to bulk this up and add a fresh crunch.

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—about 1-inch chunks work great for even cooking. In a large bowl, toss the chicken with cornstarch, paprika, salt, and pepper until every piece is lightly coated. This layer is what gives you that crispy, golden crust when fried.

Step 2: Fry the Chicken Until Crispy

Heat the canola oil in a large skillet or wok over medium-high heat. When it’s hot but not smoking, add your chicken in a single layer. Avoid overcrowding the pan—work in batches if needed. Let the pieces sizzle untouched for 3-4 minutes to get that crust going, then flip and cook another 2-3 minutes until golden and cooked through. Set aside on a paper towel-lined plate.

Step 3: Whip Up the Sweet Chili Sauce

In the same pan (wipe it out if there’s too much oil left), combine the sweet chili sauce, soy sauce, sriracha, minced garlic, ground ginger, and honey. Stir it over medium heat for a minute or two until it just starts to bubble and the flavors meld.

Step 4: Toss Everything Together

Add the crispy chicken back into the pan with the sauce. Toss well to coat every piece in that sticky, spicy glaze. Let it cook together for another minute so the sauce thickens slightly and clings perfectly.

Step 5: Serve Hot with Rice and Garnishes

Spoon the saucy chicken over steamed white rice, then sprinkle with chopped green onions and sesame seeds for a fresh crunch and visual pop. If you like, squeeze a little lime over the top for an extra zing.

Top Tip

From my experience cooking this dish multiple times, a few simple adjustments really take it from good to amazing. These little tips save you time and frustration and keep the chicken perfectly crispy every time.

Pat the chicken dry: Before coating with cornstarch, drying the chicken helps the coating stick and crisp better.
Don’t crowd the pan: Chicken needs space to fry—crowding creates steam, which means soggier chicken.
Adjust sauce consistency: If it feels too thick, splash in a teaspoon of water or broth to loosen it just a bit while reheating.
Make the rice ahead: Using leftover rice that’s been chilled overnight cooks up better—it’s less sticky and soaks up the sauce nicely.

How to Serve Sweet Chili Chicken Stir-Fry Recipe

Sweet Chili Chicken - Serving Suggestion

Garnishes

I love topping this stir-fry with plenty of freshly chopped green onions—they add a mild, oniony crunch that brightens everything up. Toasted sesame seeds are a must for me too; they bring a subtle nuttiness and finish that visual wow factor.

Side Dishes

I usually serve this with steamed jasmine or basmati rice because the sauce clings beautifully to the fluffy grains. On the side, I pair it with a simple cucumber salad or quick pickled veggies for a refreshing contrast to the rich sauce.

Creative Ways to Present

For dinner parties or a fun weeknight twist, I’ve served this Sweet Chili Chicken stir-fry over crispy fried rice cakes or nestled inside lettuce cups for a fresh handheld bite. You can even turn it into a stir-fry bowl with quinoa or cauliflower rice for a low-carb version.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to three days. The chicken does soak up the sauce, so it’s extra flavorful but can lose some of the crispy texture after sitting. That said, it's still delicious the next day.

Freezing

While I don’t usually freeze this stir-fry because the cornstarch coating gets a bit soft after thawing, it’s totally doable for emergency meals. Freeze in portions and thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat leftovers in a skillet over medium heat with a splash of water or broth. Stir gently to warm through and restore some sauce looseness. Avoid microwaving for the best texture—it tends to make the chicken rubbery.

Frequently Asked Questions:

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

Absolutely! Chicken thighs are great because they stay juicier and a bit more flavorful. Just cut them into bite-sized pieces and follow the recipe the same way.

What’s the best way to prevent the chicken from getting soggy?

Make sure to pat the chicken dry before coating it with cornstarch, and avoid crowding the pan when frying. Fry in batches if needed so the chicken crisps up nicely instead of steaming.

Can I make the sauce ahead of time?

Sure! You can mix the sweet chili sauce, soy sauce, sriracha, garlic, ginger, and honey together a day ahead and refrigerate it. Just reheat gently before tossing with the cooked chicken.

What sides go well with Sweet Chili Chicken Stir-Fry?

Steamed jasmine or basmati rice are classic choices. For something fresh, I love pairing with quick cucumber salad, crunchy slaw, or steamed greens like bok choy or broccoli.

Final Thoughts

This Sweet Chili Chicken Stir-Fry Recipe really feels like a little celebration of simple flavors done right. It’s quick, satisfying, and bright enough that you can enjoy it any night of the week without feeling like you’re sacrificing taste or effort. I hope you give it a try soon—I promise it’ll become one of your go-to dinners, just like it did for me.