We make a stir fry at least once a week. It’s a great way to use up leftover ingredients in the fridge, plus it’s healthy. I’ve tried so many different ways to make stir fry, by using different sauces and combinations of sauces, but there’s one recipe that I keep going back to time and time again.
And that favorite go-to stir fry sauce is sweet chili sauce. It’s the main ingredient in our favorite stir fry, sweet chili chicken. It’s not too sweet, not too spicy, and perfect for the whole family. I also love how I can make this dish with any combination of vegetables and it always turns out amazing.
To start this recipe, I just stir fry my chicken with a little canola oil, salt and pepper. Then I add my veggies and wait for them to cook a little before adding the sauce. I like to add a little soy sauce, a hot chili sauce and of course, sweet chili sauce. I then add just a touch of water to help get the sauce moving around everything, and then wait until the sauce thickens before serving.
My husband loves spicy foods, and so do I. So for seeing, we add a little extra of that amazing chili sauce. Lingham’s Hot Sauce (1 x 12.6 OZ) is my absolute favorite for this dish. You can buy it through the link provided at Amazon. It has a slight sweetness that pairs perfectly with regular sweet chili sauce. Plus it’s loaded with hot chili goodness, so a little goes a long way.
Sweet Chili sauce is a popular sauce in Mayalsiain cuisine. I’ve just recently started learning about Maylasian cuisine and have found it to be so interesting. This is one of the first dishes I’ve made that has a Malaysian influence.
Malaysia is located in the South China Sea and their cuisine is a fascinating blend of Malay, Chinese, and Indian food traditions, with Indonesian, Thai, Portuguese and Middle Eastern influences. The cuisine combines complex flavors like curry, turmeric, cardamom, lemongrass, ginger and tamarind (to name a few) to create dishes that have multiple layers of flavors.
The Malaysia Kitchen for the World is a national initiative of the Malaysian Government that aims to educate and inform consumers about Malaysian cuisine and Malaysian restaurants.And did you know the tastes of Malaysian cuisine have been rated the number three top-trending flavors by the National Restaurant Association! Pretty cool huh?
This recipe uses basic vegetables and rice that are used in Malaysian cooking, as well as sweet chili sauce, chili hot sauce and soy sauce. The flavor is sweet and spicy and the aroma is wonderful.
Yield: Serves 4
1 tablespoon canola or other high heat oil
2 lbs boneless skinless chicken breasts, chopped
salt and pepper
2 cups brocoli florets
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1/2 medium onion, sliced
1/2 cup sweet chili sauce
1 tablespoon (or more to taste) Lingham's Hot Sauce
1 tablespoon soy sauce
cooked white or brown rice
Prepare rice according to package directions. Heat large skillet over medium high heat. Drizzle oil in preheated skillet. Add chicken and salt and pepper. Sauce for 2 - 3 minutes per side. Add broccoli, bell pepper and onion. Sauce until vegetables are just starting to deepen in color. Add sweet chili sauce, hot sauce and soy sauce. Mix well to combine.
Cook for another 5 - 7 minutes, or until sauce has coated all chicken and vegetables and vegetables are tender crisp.
Serve stir fry with rice and enjoy!