Stir-Fried Chicken with Sweet Chili and Lime
A vibrant stir-fry featuring tender chicken breast cooked with a tangy sweet chili and lime sauce, complemented by crisp bell peppers. This Thai-inspired chicken recipe (gluten-free), ready in about 25 minutes, pairs boneless skinless chicken breast, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz boneless skinless chicken breast
- 1 medium, thinly sliced red bell pepper
- 1 medium, thinly sliced yellow bell pepper
- 3, minced garlic cloves
- 2 tbsp fresh lime juice
- 1/4 cup sweet chili sauce
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 2, sliced green onions
- 2 tbsp, chopped fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Slice 12 oz boneless skinless chicken breast into thin strips about 1/2-inch wide. Set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant, careful not to burn.
- Step 3: Add the sliced chicken strips to the skillet and stir-fry for 5-6 minutes until no longer pink and edges start to brown.
- Step 4: Add 1 medium thinly sliced red bell pepper and 1 medium thinly sliced yellow bell pepper to the skillet. Continue stir-frying for 3-4 minutes until the peppers soften but remain crisp.
- Step 5: Pour in 1/4 cup sweet chili sauce, 2 tbsp soy sauce, and 2 tbsp fresh lime juice. Toss everything together and cook for another 2 minutes until the sauce thickens and coats the chicken and vegetables.
- Step 6: Remove from heat and sprinkle 2 sliced green onions and 2 tbsp chopped fresh cilantro on top before serving.
Frequently asked questions
How long does Stir-Fried Chicken with Sweet Chili and Lime take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Chicken with Sweet Chili and Lime?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red bell pepper from drying out.
Can I substitute ingredients in Stir-Fried Chicken with Sweet Chili and Lime?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Chicken with Sweet Chili and Lime for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Stir-Fried Chicken with Sweet Chili and Lime gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
