If you’re looking for a dinner that’s quick, packed with flavor, and always a hit with the family, let me introduce you to my Sweet Chili Chicken Stir-Fry. I’ve been making this dish for years, and it’s become a staple in our house—especially on those busy weeknights when I need something delicious on the table fast. The tender chicken, creamy sauce, and just the right amount of spice make it a winner every time. Plus, it’s versatile enough to pair with naan, rice, or even your favorite veggies. Trust me, once you try it, you’ll see why my kids always ask for seconds!
Table of Contents
Table of Contents
Why You’ll Love This Sweet Chili Chicken Stir-Fry
Listen, I know how it is—some nights you just need dinner to be easy, flavorful, and something everyone will actually eat. That’s where this Sweet Chili Chicken Stir-Fry swoops in like a weeknight hero. Here’s why it’s going to rock your world:
- Quick prep – Marinate while you chop, cook in under 30 minutes. Boom.
- Bold flavors – Garlic, sweet chili, cream…oh yeah. Your taste buds will thank you.
- Kid-approved – My picky eaters gobble this up (just adjust the cayenne if they’re spice-averse).
- Crazy versatile – Serve with rice, stuff in wraps, or dunk with naan. Leftovers? Even better tomorrow.
Seriously—this dish checks all the boxes. It’s my go-to when I want applause without the fuss.
Sweet Chili Chicken Stir-Fry Ingredients
Alright, let’s gather our flavor army! The magic of this stir-fry comes from balancing sweet, spicy, and creamy – and every ingredient plays its part. Here’s what you’ll need:
- 1 ½ pounds skinless boneless chicken thighs – Cut into bite-sized chunks (trust me, thighs stay juicier than breasts)
- 6 garlic cloves – Minced fine (because we’re not vampires here)
- 1 medium onion – Diced small so it melts into the sauce
- 1 15-ounce can tomato sauce – The rich base of our sweet chili sauce
- 2 cups heavy cream – Makes everything gloriously creamy
- 3 tbsp butter & 3 tbsp vegetable oil – Divided (for cooking the chicken and sautéing)
Plus our spice squad:
- 1 tsp each: salt, garlic powder, sweet paprika
- ½ tsp curry powder – Twice! Once for marinade, once for sauce
- 1 tbsp Greek yogurt – Secret tenderizer for the chicken
- 1 tsp sugar – Balances the tomatoes’ acidity
- ½ tsp cayenne – Optional, but adds nice warmth
- 1 tsp garam masala – That aromatic Indian spice blend magic
Grab some naan or rice too – you’ll want something to soak up that amazing sauce!
How to Make Sweet Chili Chicken Stir-Fry
Okay, let’s dive into the good stuff! This stir-fry comes together fast once you’ve got everything prepped. Follow these steps, and you’ll have a restaurant-worthy meal faster than you can say “takeout who?”
Marinating the Chicken
First things first – don’t skip the marinade! That 15-minute soak in yogurt and spices is what gives our chicken its juicy tenderness. Just toss your bite-sized chicken pieces with salt, garlic powder, paprika, curry powder, and Greek yogurt in a bowl. Let it sit while you prep everything else (about the time it takes to chop onions and argue with Alexa about music choices).
Cooking the Chicken
Heat your oil and 2 tbsp butter in a large pan over medium-high heat. When it’s shimmering, add the chicken in a single layer – no crowding! We want golden-brown edges, not steamed chicken. Cook in batches if needed, about 3-4 minutes per side. Remove the chicken (don’t panic – we’re bringing it back!) and set it aside.
Making the Sweet Chili Sauce
Same pan, add the remaining butter – oh yes, we’re building flavors here. Toss in your onions and garlic, stirring until they’re soft and fragrant (about 2 minutes). Now pour in the tomato sauce, followed by all those glorious spices – sugar, salt, pepper, cayenne, garam masala, and curry powder. Stir well, then slowly pour in the heavy cream while stirring constantly. Let it bubble gently for a minute or two until slightly thickened.
Combining and Serving
Time for the grand reunion! Return that beautiful chicken to the pan, nestling it into the sauce. Let everything simmer together for about 10 minutes – just enough time to warm some naan or cook some rice. The sauce will thicken slightly and the flavors will marry beautifully. Finish with a sprinkle of fresh parsley if you’re feeling fancy. Serve piping hot with your favorite sides and watch everyone dive in!
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Sweet Chili Chicken Stir-Fry in 30 Minutes – Family Loves It
A flavorful and easy-to-make Sweet Chili Chicken Stir-Fry that combines tender chicken with a rich and creamy sauce, perfect for a quick family dinner.
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
- 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt, adjust to taste
- ½ teaspoon black pepper
- 2 cups heavy cream
- ½ teaspoon cayenne pepper, optional for heat
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley, optional, for garnish
- Naan bread, to serve
- Steamed rice, to serve
Instructions
- Marinate the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it sit for 15 minutes.
- Heat vegetable oil in a large pan over medium heat. Add 2 tablespoons of butter and let it melt.
- Add the marinated chicken pieces to the pan and cook until browned on all sides. Remove and set aside.
- In the same pan, add the remaining butter, minced garlic, and diced onion. Sauté until the onion is translucent.
- Add the tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper, garam masala, and curry powder. Stir well to combine.
- Return the cooked chicken to the pan and simmer for 10 minutes, allowing the flavors to meld.
- Garnish with freshly chopped parsley, if desired.
- Serve hot with naan bread and steamed rice.
Notes
- Adjust the amount of cayenne pepper based on your preferred spice level.
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For a healthier option, use lean chicken breast instead of thighs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Indian Fusion
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg
Sweet Chili Chicken Stir-Fry Tips for Success
Listen, I’ve made this dish more times than I can count, and here are my foolproof tricks to make it perfect every single time:
- Spice control – Start with ¼ tsp cayenne if you’re nervous, then add more at the end. My kids like it at ½ tsp, but I’ll sneak in a full teaspoon when they’re not looking!
- Cream swap – Out of heavy cream? Coconut milk works beautifully and adds a subtle tropical twist.
- Leaner option – Chicken breast works fine, but reduce cook time by 2 minutes to prevent dryness. Thighs will always be my first love though.
- Sauce thickness – If it looks too thin after simmering, just let it bubble another minute or two uncovered. Too thick? Splash in some chicken broth.
Remember – cooking should be fun, not stressful. Taste as you go and make it your own!
Sweet Chili Chicken Stir-Fry Variations
One of my favorite things about this recipe? It’s like a blank canvas begging for your personal touch! Here’s how I’ve mixed it up over the years:
- Veggie boost – Toss in diced bell peppers or snap peas with the onions for crunch.
- Herb swap – Skip parsley and go bold with fresh cilantro or basil.
- Protein play – Shrimp works amazingly instead of chicken (just cook for half the time).
- Extra heat – Add sliced jalapeños or a spoonful of sriracha to the sauce.
The possibilities are endless—make it yours!
Storing and Reheating Sweet Chili Chicken Stir-Fry
Good news – this stir-fry tastes even better the next day as the flavors deepen! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer the stovetop – just warm it gently over medium-low heat with a splash of water or broth to keep it creamy. The microwave works in a pinch too (cover with a damp paper towel to prevent splatters). My kids love when I pack the leftovers in their lunchboxes – just pop it in the microwave for 60 seconds and boom, instant cafeteria envy!
Sweet Chili Chicken Stir-Fry Nutritional Information
Just so you know, these nutrition facts are estimates—real life cooking means numbers might vary slightly. Per serving, you’re looking at about 450 calories, with 25g of protein to keep you satisfied. It’s got 20g of carbs (mostly from the sauce and sides) and 30g of fat (thanks to that luscious cream and butter). If you’re watching sodium, it’s about 900mg per serving—perfectly balanced for a flavorful, occasional treat. Remember, you can always tweak ingredients to fit your dietary needs!
Sweet Chili Chicken Stir-Fry FAQs
I get questions about this recipe all the time from friends and family – here are the answers to the most common ones!
Can I use chicken breast instead of thighs?
Absolutely! Just reduce the cooking time by about 2 minutes per side – breasts dry out faster than thighs. I still prefer thighs for their juiciness, but breasts work in a pinch.
How can I make it spicier?
Easy! Add an extra ¼ teaspoon of cayenne, toss in some red pepper flakes, or stir in a spoonful of sriracha when you add the tomato sauce. My husband likes it with both – he’s a heat seeker!
Can I make this dairy-free?
Yep! Swap the heavy cream for full-fat coconut milk (the canned kind) and use vegan butter. It gives the sauce a lovely tropical twist while keeping it creamy.
What if my sauce is too thin?
No worries! Just let it simmer uncovered for a few extra minutes – it’ll thicken right up. If you’re really in a hurry, mix 1 tsp cornstarch with 1 tbsp cold water and stir it in.
Best side dishes to serve with this?
My family goes wild for garlic naan to scoop up the sauce, but steamed rice or even roasted veggies work great. Leftovers? Toss it with pasta for round two!
Share Your Sweet Chili Chicken Stir-Fry Experience
Did you give this recipe a whirl? I’d love to hear how it turned out! Snap a pic and tag me @FrostyRecipes or drop a comment below. Nothing makes me happier than seeing your kitchen creations – especially when they’re as delicious as this one! You can also follow us on Facebook for more recipe inspiration.
