This sweet Thai chilli chicken stirfry is so freaking delicious! This is one of my favorite sauces to use because it’s sweet, almost like sweet and sour sauce.
Cut the bell peppers into strips and the carrots into stick shapes. The chicken is tossed in cornstarch to make it crispy prior to soaking up the Thai chilli sauce. You don’t need to deep fry it though. Just a regular fry in a skillet until it’s cooked through, which doesn’t take too long. Take it out of the pan and then fry your onions, bell peppers and carrots together. Add the cooked chicken back into the pan and stir in the sweet Thai chilli sauce. Let it simmer for 5 minutes. Garnish your chicken stirfry with sesame seeds once it’s done.
This sweet Thai chilli stirfry goes great with plain boiled noodles or rice. If you want to be fancy, pair this with vegetable fried rice.
Ingredients
2-3 chicken breasts, cut into strips
1 teaspoon table salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon ginger
3 tablespoons cornstarch
1/4 cup cooking oil
1 large onion, chopped
2 bell peppers, deseeded and cut into strips
1 large carrot cut into strips
1 cup sweet Thai chilli sauce
2 teaspoons sesame seeds
Instructions
- Mix the chicken with salt, cayenne pepper, garlic powder, ginger and cornstarch.
- Fry chicken in oil until lightly browned. Take it out of the pan.
- Add more oil and fry the onions, bell peppers and carrots until softened.
- Add in the fried chicken and toss in the sweet Thai chilli sauce. Let it simmer for 5 minutes on low heat.
- Garnish with sesame seeds.