Description
Tender chicken and crisp green beans in a sweet, savory, non-alcoholic sweet chili sauce. Ready in 35 minutes, this vibrant American-Asian fusion dish is colorful, flavorful, and family-approved.
Ingredients
2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
2 cups trimmed green beans
2 cups bite-sized broccoli florets
1 red bell pepper, julienned
4 cloves garlic, minced
1 tbsp fresh ginger, grated
3 tbsp non-alcoholic sweet chili sauce
2 tbsp low-sodium soy sauce
2 tbsp brown sugar
1 tbsp rice vinegar
1/2 tsp crushed red pepper (optional)
2 tbsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Vegetable oil for cooking
Instructions
Heat 1 tbsp vegetable oil in a large wok or skillet over high heat
Add chicken and cook 5-6 minutes until golden and cooked through
Push chicken to the sides; add garlic, ginger, and a splash of water; sauté 30 seconds
Toss in green beans, broccoli, and bell pepper; stir fry 3-4 minutes until tender-crisp
Whisk together sweet chili sauce, soy sauce, brown sugar, rice vinegar, and red pepper in a small bowl
Pour sauce over chicken and veggies, stir to coat, and cook 2 minutes
Add cornstarch slurry; stir until sauce thickens
Drizzle with sesame oil and serve immediately
Notes
Use chicken breast instead of thighs for lighter flavor
Add pineapple chunks or cashews for extra crunch/tartness
Adjust red pepper for heat level
Store leftovers in an airtight container up to 3 days
Serve with steamed jasmine or brown rice
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stir Fry
- Cuisine: American-Asian Fusion