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Sweet Chili Chicken Stir-Fry with Baby Corn & Rice

A quick and flavorful Sweet Chili Chicken Stir-Fry with vibrant baby corn and rice, perfect for busy weeknights.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 4 servings

Ingredients

For the stir-fry

  • 1 lb chicken breast or thighs, cut into bite-sized pieces
  • 1 tbsp vegetable oil or sesame oil
  • 1 cup baby corn, cut in half
  • 1 red bell pepper, thinly sliced
  • 1/2 cup onion, sliced
  • 2-3 cloves garlic, minced
  • 1/4 cup sweet chili sauce
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1/2 tsp ginger, grated (optional)
  • Salt and pepper, to taste

For the rice (optional)

  • 1 1/2 cups jasmine rice
  • 3 cups water for rice
  • 1 tbsp butter or oil for rice
  • Salt (for rice)

Instructions

Cook the Rice (optional)

  • Rinse the jasmine rice under cold water until the water runs clear.
  • In a medium pot, bring 3 cups of water to a boil. Add the rinsed rice and a pinch of salt.
  • Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is fully cooked. Fluff with a fork and set aside.

Prepare the Chicken

  • In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat.
  • Add the chicken pieces, season with salt and pepper, and cook for 5-6 minutes or until the chicken is browned and cooked through.
  • Remove the chicken from the pan and set aside.

Stir-Fry the Veggies

  • In the same skillet, add a bit more oil if necessary.
  • Add the onion, bell pepper, and baby corn. Stir-fry for 3-4 minutes until the veggies are tender but still crisp.

Make the Sauce

  • Add the minced garlic and grated ginger (if using) to the pan and sauté for 1 minute until fragrant.
  • 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.