Stir in the sweet chili sauce, soy sauce, rice vinegar, and honey.
Allow the sauce to simmer for 2-3 minutes to thicken slightly.
Combine the Chicken and Sauce
Return the cooked chicken to the skillet and toss everything together to coat the chicken and veggies in the sauce.
Cook for an additional 2-3 minutes, ensuring the chicken absorbs the flavors of the sauce.
Serve
Serve the Sweet Chili Chicken Stir-Fry over the cooked rice.
Garnish with sesame seeds, green onions, or cilantro if desired for extra freshness and flavor.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the stir-fry without rice for up to 2 months.