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Thai Sweet Chili Chicken

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Thai Sweet Chili Chicken

An excellent stir fry for any day of the week!


For the chicken: 

  • 1.5 pounds boneless skinless chicken thighs, cut into bite sized chunks
  • ½ teaspoon salt & pepper to taste
  • 2 tablespoons Stuart’s Spices Chinese Five Spice


For the stir fry: 

  • Olive oil
  • 6 garlic cloves, minced
  • ½ onion, roughly chopped
  • 2 bell peppers, roughly chopped
  • 2 tablespoons Thai sweet chili sauce
  • 4-5 scallions, finely chopped, separate whites from greens
  • ½ cup cashews


For the sauce: 

  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar, lightly seasoned rice vinegar is also fine
  • ½ teaspoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon sweet chili sauce


  1. Mix sauce ingredients in a bowl and set aside
  2. Pat chicken dry and toss in a bowl with salt, pepper, and Chinese Five Spice – set aside
  3. Heat oil in a nonstick skillet on medium high heat
  4. Add onions, bell peppers, and scallion whites
  5. Sauté until onions and peppers are cooked through and browning, remove from pan and set aside
  6. Add chicken and sauté until browned and cooked through, then immediately add garlic and sauté until fragrant, between 30 seconds and one minute
  7. Add veggies back to pan with chicken and immediately stir in the prepared sauce and the sweet chili sauce and cook until thickened, about 1-2 minutes
  8. Serve over hot rice and garnish with the green scallion bits


This recipe pairs super well with our Roasted Sesame Bok Choy!