Sweet Chili Chicken & Snap Peas (Better Than Takeout)

This Sweet Chili Chicken & Snap Peas is a quick, colorful stir-fry featuring juicy chicken, crisp snap peas, tender green beans, sweet bell peppers, and onions tossed in a sticky, sweet, and slightly spicy chili garlic sauce. Ready in just 30 minutes, it’s the perfect weeknight dinner served over steamed rice or noodles.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

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Ingredients

For the Chicken

• 1½ pounds boneless, skinless chicken breast, cut into bite-sized cubes
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil

For the Vegetables

• 2 cups snap peas
• 1½ cups green beans, trimmed
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated (optional)

Sweet Chili Sauce

• ⅓ cup sweet chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• ½ teaspoon red pepper flakes (optional)
• 2 tablespoons water
• 1 teaspoon cornstarch

Garnish

• Sesame seeds
• Chopped parsley or green onions

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Instructions

Step 1: Prepare the Chicken

In a bowl, combine the chicken with soy sauce, garlic powder, black pepper, and cornstarch. Toss well until evenly coated. Let it marinate for 10–15 minutes.

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Step 2: Make the Sauce

Whisk together the sweet chili sauce, soy sauce, oyster sauce, honey, rice vinegar, sesame oil, red pepper flakes, water, and cornstarch until smooth. Set aside.

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Step 3: Cook the Chicken

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Add the chicken in a single layer and cook for 4–5 minutes per side until golden brown and cooked through.

Transfer the chicken to a plate.

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Step 4: Stir-Fry the Vegetables

In the same skillet, add the garlic and ginger and cook for about 30 seconds until fragrant.

Add the onions and cook for 2 minutes.

Stir in the green beans and cook for another 3 minutes.

Add the snap peas and red bell pepper, cooking for 2–3 more minutes until the vegetables are crisp-tender.

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Step 5: Combine Everything

Return the cooked chicken to the skillet.

Pour the sweet chili sauce over the chicken and vegetables.

Toss everything together and cook for 2–3 minutes, stirring frequently, until the sauce thickens and evenly coats the chicken and vegetables.

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Step 6: Garnish and Serve

Sprinkle with sesame seeds and chopped green onions or parsley.

Serve immediately over:

• Steamed jasmine rice
• Fried rice
• Brown rice
• Rice noodles
• Lo mein noodles

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Tips for Success

• Use fresh vegetables for the best texture.
• Don’t overcook the snap peas—they should stay bright green and crisp.
• Cook the chicken in batches if needed to achieve a golden sear.
• Adjust the spice level by adding more or less red pepper flakes or sriracha.

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Variations

• Substitute chicken with shrimp, beef, pork, or tofu.
• Add broccoli, carrots, mushrooms, or baby corn for extra vegetables.
• Stir in roasted cashews or peanuts for added crunch.

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Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a skillet over medium heat or microwave until warmed through.

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Nutrition (Per Serving)

• Calories: 390
• Protein: 34g
• Carbohydrates: 22g
• Fat: 18g
• Fiber: 4g
• Sugar: 13g

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This Sweet Chili Chicken & Snap Peas is a delicious balance of sweet, savory, and mildly spicy flavors. Tender chicken, crisp vegetables, and a glossy homemade sweet chili sauce come together in one skillet for an easy meal that’s both satisfying and colorful. Whether served over fluffy jasmine rice or your favorite noodles, it’s a restaurant-style dish that’s perfect for busy weeknights and sure to become a family favorite.