Sweet Chili Chicken Stir Fry

Mix up your meal prep routine with this make ahead recipe for Sweet Chili Chicken Stir Fry! Customize this stir fry by using any veggies of your choice.

Chicken stir fry in large pan

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This stir fry is the perfect make ahead meal. 

From 40+ hour work weeks to taking care of kiddos to studying for college exams—we are all busy throughout the week. That’s why making meals ahead of time is so ideal. 

Freezing meals helps you have a healthy meal on the table with little to no prep work. You can also freeze leftovers of cooked dishes like curries, soups, and chili.

Need more help with meal prep for a busy schedule? Check out my virtual Coaching + Cooking program and book a FREE discovery call to learn more!

Is this sweet chili chicken stir fry healthy?

This stir fry has a great balance of protein from the chicken and fiber from the vegetables. These two nutrients help us feel fuller longer after a meal. 

We are also using a low-sodium soy sauce and choosing a sweet chili sauce with a lower amount of added sugar as better-for-you options.

Close up of chicken and broccoli stir fry

Is this recipe spicy?

This stir fry has a nice kick but it’s not over the top. If you live by the motto “the spicier the better”, then feel free to double the amount of sriracha and red pepper flakes to kick up the heat.

If you’re not a fan of sweet chili sauce, feel free to mix it up and use teriyaki sauce or sesame ginger sauce instead.

How do you make this sweet chili chicken stir fry?

You can either choose to make this stir fry to enjoy in the future or have later that same day. The chicken will marinade either as it thaws or throughout the day. Once it comes time to cook, here’s how to make this stir fry:

  • First, par-cook the chicken. You’ll want to cook it for just a couple minutes until it’s browned on each side but not fully cooked yet. 
  • Then, add the vegetables. You’ll add these over the same pan without removing the chicken to use less dishes and make the cooking process that much easier. To promote a softer texture for the veggies, you can add a lid over top. 
  • Finally, pour over the sauce. Turn the heat down to low to ensure it doesn’t burn. At this point, the chicken will be fully cooked through. To double check, cut a piece of chicken down the middle and make sure it has no pink left in the middle.

What vegetables should you use?

Like all of my other recipes, this stir fry is completely customizable. You get to choose what vegetables you want to use.

Just be sure to use quick cooking vegetables and avoid tougher vegetables like potatoes, beets, and squash. Before you throw veggies into your stir fry, cut them into bite-sized pieces. 

Here are some vegetables you might try:

  • bell peppers
  • snap peas
  • broccoli
  • carrots
  • mushrooms
  • onion
  • bok choy
  • Or a mixture of them!

Need more guided help when it comes to chopping vegetables? Click here to learn more about my virtual cooking program.

Try these other make ahead recipes too:

Sweet Chili Chicken Stir Fry

Sweet Chili Chicken Stir Fry

Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Mix up your meal prep routine with this make ahead stir fry! Customize with any veggies of your choice.


Sauce & Chicken:

  • 3 tablespoons water + 1 tablespoon cornstarch mixed into a slurry
  • ½ cup sweet chili sauce
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon Sriracha
  • 1 pound raw chicken tenders, cut into 1-inch cubes

To Cook:

  • 1 tablespoon olive oil
  • 4 cups quick cooking vegetables of your choice, chopped into 1-inch pieces (bell peppers, snap peas, broccoli, carrots, mushrooms, onion, bok choy, etc.)

To Serve:

  • Cooked white or brown rice
  • Red pepper flakes
  • Sesame seeds


  1. Start by mixing together water and cornstarch in a small bowl until no clumps are left. 
  2. Add this slurry mixture alongside all other sauce ingredients into an 8 ounce mason jar or small freezer bag. Stir to combine.
  3. Add chicken to a gallon-sized freezer bag and pour over half the sauce to coat chicken. Press out any air and freeze both chicken and sauce until ready to use.*
  4. On cooking day, let chicken and sauce thaw for 8 hours or overnight.
  5. Heat oil in a large pan or wok over medium-high heat. Use tongs to add marinated chicken to pan and discard any leftover marinade. Heat chicken on each side until just browned but not cooked all the way through, about 3-4 minutes. 
  6. Then, add vegetables to same pan and cook for 1-2 minutes until brightened in color. 
  7. Finally, pour over prepared sweet chili sauce. Turn the heat down to low and let simmer for 3 more minutes until slightly thickened.
  8. Serve stir fry over rice and sprinkle with red pepper flakes and sesame seeds.


*You can also skip the freezing and use the chicken later that day. Just allow the chicken to marinade for 6-8 hours.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 270Total Fat: 7gSaturated Fat: 1gSodium: 740mgCarbohydrates: 22gFiber: 3gSugar: 13gProtein: 29g

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  1. I love stir-fry dishes but my sauces can be hit or miss. I tend to use too many different bottles of things and the end result is so so. My husband loves sweet chili. Found your recipe, it’s a keeper! I did add additional veggies and some squirts of ginger. Loved the make ahead sauce and froze the chicken. I think that added to the all over flavor. Other then cutting up all the veggies (I prefer fresh) meal came together quickly. 5 stars!

    • Yay! Thanks so much for trying this stir fry out and so glad you enjoyed it. 🙂 Sweet chili sauce is one my favorites! And those additions of more veggies and ginger sounds delish. Hope you can add it to your regular meal routine!

  2. I sure have added to meal planning. I saved to Pinterest and made notes. I am checking out other recipes on your site. Thank you!

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