Chicken · dinner · entree

Sweet Thai Chili Stir-Fry

Every Sunday I meal prep for the week ahead.

I make two meals for my husband to take to work for lunch, then a few meals for dinners throughout the week (plus snacks and salads when I decide to make them). I’ve been experimenting with what my husband will eat for lunch because I want to keep the meals different and unique so he doesn’t get tired of them.

I also use it to recipe test for this blog, so I need to make different meals as much as possible!

My husband is a fairly picky eater, so I really have to put my thinking cap on when it comes to thinking up meals he will eat. This recipe was really outside of his comfort zone, but I think he enjoyed it in the end. It helps that it was all covered in a deliciously sweet and sticky sweet chili sauce.

One of the best pieces of advice I can give to someone who is trying out a stir-fry is to BROIL your green beans first (if you’re using green beans). They keep that crunchy texture while getting a nice char on the outside—and they’re cooked on the inside. I’ve used this technique for ages and it works like a dream.

You can throw in whatever you like into this stir-fry. I just used red bell peppers and green beans, but I think this would be good with mushrooms, tofu, and pineapple.


Sweet Thai Chili Stir-Fry

  • Servings: 5-6
  • Difficulty: Easy
  • Print

A sweet and spicy stir-fry with chicken, green beans and bell peppers.


  • 1 lb. chicken breast, cubed
  • 3 TBS. cornstarch
  • 1 tsp. Chinese five spice
  • 1/4 cup vegetable oil
  • 1 red bell pepper, cut into strips
  • 1 lb. fresh green beans, ends trimmed
  • 1 TBS. sesame oil
  • 1 tsp. garlic powder
  • 1 tsp. crushed red pepper
  • 1 1/4 cup sweet chili sauce


  1. Turn on broiler. Lay trimmed green beans on a large baking sheet. Drizzle with sesame oil and season with salt and pepper. Broil for 5-6 minutes or until slightly charred. Remove and let cool slightly.
  2. Meanwhile, heat vegetable oil in a large skillet or wok. Toss chicken with cornstarch and Chinese five spice. Fry chicken in oil until crispy and cooked through. Remove to a paper-towel lined plate.
  3. Add bell pepper and green beans to wok. Toss and cook for 2-3 minutes. Season with garlic powder and red pepper flakes. Add chicken back to wok and stir in sweet chili sauce. Cook until heated through, about 2-3 more minutes. Remove from heat and serve.

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