Why Make This Recipe
If you love a mix of bold flavors and easy cooking, this Irresistible Garlicky Sweet Thai Chili Chicken & Green Beans Stir Fry is just for you! It’s a simple dish that packs a punch with sweet and spicy notes. Plus, it’s a perfect way to enjoy both chicken and veggies in one delicious meal. This stir fry is quick to prepare, great for busy weeknights, and sure to win over everyone at your dinner table.
How to Make Irresistible Garlicky Sweet Thai Chili Chicken & Green Beans Stir Fry
Ingredients
- 2 lbs Boneless Skinless Chicken Thighs (cut into cubes)
- 3 tbsp Cornstarch (to coat chicken for crispiness)
- 1/4 cup Vegetable Oil (plus 2 tbsp as needed)
- 2 Bell Peppers (sliced)
- 1 cup Green Beans (either steamed or fresh trimmed and sliced)
- 1/2 tbsp Garlic (minced)
- 1/4 tsp Ginger (optional)
- 1 tsp Garlic Powder (to amplify garlic flavor)
- 1 tsp Crushed Red Pepper (for a spicy kick)
- 1/8 tsp Sesame Oil (use sparingly)
- 1 1/4 cups Sweet Chili Sauce (key to the recipe)
Directions
- Start by coating the cubed chicken thighs in cornstarch. This will help make them crispy when cooked.
- Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add 2 tablespoons of oil if needed. Add the sliced bell peppers and green beans. Stir fry for about 3-4 minutes, until they are tender but still crisp.
- Add the minced garlic, optional ginger, garlic powder, and crushed red pepper. Stir rapidly for about 30 seconds until fragrant.
- Return the cooked chicken to the skillet and pour in the sweet chili sauce. Stir well to combine everything and let it cook for an additional 2-3 minutes until heated through.
- Drizzle with sesame oil just before serving.
How to Serve Irresistible Garlicky Sweet Thai Chili Chicken & Green Beans Stir Fry
Serve this tasty stir fry hot over a bed of steamed rice or with noodles. You can also top it off with a sprinkle of sesame seeds or some fresh cilantro for extra flair. It’s a hearty and colorful dish that is sure to impress!
How to Store Irresistible Garlicky Sweet Thai Chili Chicken & Green Beans Stir Fry
If you have leftovers, store them in an airtight container in the fridge. The stir fry will keep well for up to 3 days. When you’re ready to eat, just reheat it in a skillet over medium heat until warmed through. You can also reheat it in the microwave.
Tips to Make Irresistible Garlicky Sweet Thai Chili Chicken & Green Beans Stir Fry
- For extra flavor, marinate the chicken in sweet chili sauce for 30 minutes before cooking.
- Adjust the amount of crushed red pepper to control the spice level according to your taste.
- Always ensure your skillet is hot before adding the chicken. This helps to achieve a nice crispy texture.
Variation
Feel free to switch up the vegetables according to your preference. Broccoli, snap peas, or carrots could be great additions. You can also use shrimp or tofu instead of chicken for a different protein option!
FAQs
1. Can I use frozen vegetables for this stir fry?
Yes, frozen vegetables can be used. Just make sure to thaw them first and drain off any excess water to avoid a watery stir fry.
2. Is this dish gluten-free?
To make it gluten-free, you can use a gluten-free sweet chili sauce and ensure your cornstarch is certified gluten-free.
3. How spicy is this dish?
The level of spiciness comes from the crushed red pepper. You can adjust or omit it if you prefer a milder flavor.
Irresistible Garlicky Sweet Thai Chili Chicken & Green Beans Stir Fry
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A flavorful and easy stir fry featuring chicken and green beans, coated in a sweet and spicy chili sauce.
Ingredients
- 2 lbs Boneless Skinless Chicken Thighs (cut into cubes)
- 3 tbsp Cornstarch (to coat chicken for crispiness)
- 1/4 cup Vegetable Oil (plus 2 tbsp as needed)
- 2 Bell Peppers (sliced)
- 1 cup Green Beans (either steamed or fresh trimmed and sliced)
- 1/2 tbsp Garlic (minced)
- 1/4 tsp Ginger (optional)
- 1 tsp Garlic Powder (to amplify garlic flavor)
- 1 tsp Crushed Red Pepper (for a spicy kick)
- 1/8 tsp Sesame Oil (use sparingly)
- 1 1/4 cups Sweet Chili Sauce (key to the recipe)
Instructions
- Start by coating the cubed chicken thighs in cornstarch.
- Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat.
- Add the chicken and cook until golden brown and cooked through, about 6-8 minutes.
- Remove the chicken from the skillet and set aside.
- Add 2 tablespoons of oil if needed, then the sliced bell peppers and green beans.
- Stir fry for about 3-4 minutes, until they are tender but still crisp.
- Add the minced garlic, optional ginger, garlic powder, and crushed red pepper.
- Stir rapidly for about 30 seconds until fragrant.
- Return the cooked chicken to the skillet and pour in the sweet chili sauce.
- Stir well to combine everything and let it cook for an additional 2-3 minutes until heated through.
- Drizzle with sesame oil just before serving.
Notes
For extra flavor, marinate the chicken in sweet chili sauce for 30 minutes before cooking. Adjust the amount of crushed red pepper to control the spice level according to your taste. Always ensure your skillet is hot before adding the chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 18g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
