Sweet Chili Chicken Stir Fry (gluten free, dairy free)

This one-skillet sweet chili chicken stir fry is made in under 30 minutes! It is perfect for an easy weeknight meal. You can even prepare it ahead of time so dinner is on the table as fast as possible. This is a gluten free, dairy free and has a vegan option!

This recipe is so easy to make, even a beginner cook can do it! The sweet chili chicken stir fry is cooked in a single skillet, so there’s minimal cleanup required. And the sauce is made with just a few simple ingredients, so you can whip it up in no time.

The main ingredients are chicken, coconut creamer, sweet chili sauce, honey, lime juice, coconut aminos, and sriracha. You’ll also need some bell peppers, onions, cooked rice, crushed peanuts, and dried basil.

This sweet chili chicken stir fry recipe is packed with healthy vegetables, like bell peppers and onions. The vegetables add flavor and texture to the dish, and they also make it a more balanced meal.

WHY YOU’LL LOVE THIS RECIPE

• Easy to meal prep: This sweet chili chicken stir fry recipe is also easy to meal prep. Simply cook the chicken and vegetables, then store them in separate containers in the fridge. When you’re ready to eat, simply reheat the chicken and vegetables in the skillet, then stir in the sauce and cooked rice.
• Quick weeknight dinner: This recipe is perfect for a quick and easy weeknight dinner. It can be on the table in under 30 minutes, so you can spend less time cooking and more time enjoying your meal.
• This recipe is gluten free.
• Its dairy free!
• This recipe is easy to make vegan by subbing tofu instead of chicken or just adding more veggies.

INGREDIENTS & SUBSTITUTIONS

CHICKEN

Chicken has a mild, slightly sweet flavor that pairs well with the other flavors in this dish. It is also a good source of protein, which is essential for building and repairing muscle tissue.

If you are vegetarian or vegan, you can substitute tofu or tempeh for the chicken in this sweet chili chicken stir fry recipe. You can also use seafood, such as shrimp or fish.

COCONUT CREAMER

Coconut creamer has a rich, creamy flavor that adds body and richness to the sauce. It also has a slightly sweet and nutty flavor that complements the other flavors in the dish. Coconut creamer is a good source of healthy fats, which can help to lower cholesterol and improve heart health. It is also a good source of fiber, which can help to regulate digestion.

If you do not have coconut creamer, you can substitute heavy cream, half-and-half, or coconut milk. I make sure to use a low fat or fat free coconut milk to keep it low fat.

SWEET CHILI SAUCE

Sweet chili sauce has a sweet and spicy flavor that adds a touch of heat to the dish. It also has a slightly fruity flavor that complements the other flavors in the dish.

If you do not have sweet chili sauce, you can substitute sriracha sauce, sambal oelek, or chili garlic sauce.

HONEY

Honey has a sweet and slightly floral flavor that adds sweetness and depth to the sauce. It also has a sticky texture that helps to thicken the sauce. Honey is a good source of antioxidants, which help to protect cells from damage. It is also a good source of vitamins B6 and C, which are important for immune function.

If you do not have honey, you can substitute maple syrup, agave nectar, or brown sugar.

LIME JUICE

Lime juice has a sour and refreshing flavor that adds brightness and acidity to the sauce. It also has a slightly bitter flavor that balances out the sweetness of the other ingredients.

If you do not have lime juice, you can substitute lemon juice or vinegar.

COCONUT AMINOS

Coconut aminos has a salty and slightly sweet flavor that adds umami to the sauce. It is also a good source of amino acids, which are the building blocks of protein. Basically think soy sauce, but its always gluten free!

If you do not have coconut aminos, you can substitute soy sauce (gluten free if needed), tamari, or Liquid Aminos.

SRIRACHA SAUCE

Sriracha sauce has a hot and spicy flavor that adds a touch of heat to the dish. It also has a slightly sweet and garlicky flavor that complements the other flavors in the dish.

If you do not have sriracha sauce, you can substitute sambal oelek, chili garlic sauce, or another hot chili sauce.

BELL PEPPERS

Bell peppers have a sweet and slightly tangy flavor that adds brightness and color to the dish. They also have a crunchy texture that adds contrast to the soft chicken and rice. Bell peppers are a good source of vitamins A and C, which are antioxidants that help to protect cells from damage. They are also a good source of fiber, which can help to regulate digestion.

If you do not have bell peppers, you can substitute other vegetables, such as carrots, broccoli, or zucchini.

TASTE & TEXTURE

The sweet chili chicken stir fry is a flavorful and aromatic dish with a complex blend of sweet, sour, salty, and spicy flavors. The chicken is cooked until tender and juicy, and the sauce is rich and creamy. The bell peppers add a touch of sweetness and crunch, and the crushed peanuts add a nutty flavor and texture.

The sweet chili chicken stir fry has a mild, slightly sweet flavor that is complemented by the richness of the coconut creamer and the sweetness of the honey. The sauce is sour and refreshing from the lime juice, salty from the coconut aminos, and spicy from the sriracha sauce. The bell peppers have a sweet and slightly tangy flavor that adds brightness and color to the dish. The crushed peanuts add a nutty flavor and texture that contrasts with the soft chicken and rice.

DIRECTIONS

STEP 1

In a small bowl, whisk together the ingredients for the Thai Coconut Lime sauce.

STEP 2

Heat a large skillet or wok over medium heat. Add the chicken and cook until browned on all sides.

STEP 3

Add the bell peppers, onion, and sauce to the skillet. Bring to a simmer and cook for 5-7 minutes, or until the vegetables are softened.

STEP 4

Stir in the cooked rice and crushed peanuts. Cook for 1-2 minutes more, or until heated through.

STEP 5

Sprinkle with dried basil and green onions (optional). Serve the sweet chili chicken stir fry immediately.

EXPERT TIPS & TRICKS

• Use boneless, skinless chicken breasts. This will make the chicken easier to cook and will result in a more tender and juicy dish.
• Season the chicken well. This will help to enhance the flavor of the chicken and the sauce.
• Cook the chicken over medium heat. This will help to prevent the chicken from overcooking and drying out.
• Don’t overcook the chicken. The chicken should be cooked until it is just cooked through. Overcooked chicken will be tough and dry.
• Add the bell peppers to the skillet towards the end of cooking. This will help to prevent them from overcooking and becoming mushy.
• Adjust the amount of heat in the sauce to your liking. If you like a spicier dish, add more sriracha sauce. If you prefer a milder dish, add less sriracha sauce.
• Garnish the sweet chili chicken stir fry with crushed peanuts and green onions. This will add a nice flavor and texture to the dish.

HOW TO MAKE THIS LOWER CARB

To make this sweet chili chicken stir fry lower carb use brown rice, cauliflower or veggie based rice! You can use soley veggie or cauliflower rice, but the texture will be softer. To keep a more rice-like texture you can mix it with brown rice!

HOW TO MAKE THIS HEALTHIER

To make this sweet chili chicken stir fry healthier make sure to use fat free coconut creamer because coconut creamer can be high in fat.

HOW TO MAKE THIS VEGAN

To make this sweet chili chicken stir fry vegan, you can substitute tofu or tempeh for the chicken. If you don’t like tofu or tempeh you can just omit the chicken and add extra vegetables.

HOW TO SERVE & STORE

To serve: Serve the sweet chili chicken stir fry over rice or noodles. Garnish with crushed peanuts and green onions. Serve with a side of your favorite dipping sauce, such as sweet chili sauce or peanut sauce.

To store in the fridge: Allow the sweet chili chicken stir fry to cool completely before storing. Store in an airtight container in the fridge for up to 3 days.

To store in the freezer: Allow the sweet chili chicken stir fry to cool completely before storing. Divide the chicken into individual portions and store in airtight containers or freezer bags. Freeze for up to 3 months.

To reheat: To reheat the sweet chili chicken stir fry from the fridge, thaw overnight in the fridge and then reheat in a skillet or microwave until heated through. To reheat the sweet chili chicken stir fry from the freezer, thaw in the fridge overnight and then reheat in a skillet or microwave until heated through.

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