Sweet Chili Chicken and Broccoli Stir-Fry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A zesty, flame-kissed stir-fry with tender chicken and crisp broccoli, glazed with sweet chili sauce. This Asian recipe, ready in about 35 minutes, pairs chicken breast, soy sauce, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 25 min Serves 4 Asian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a shallow bowl, mix 1 tbsp soy sauce with 1 tbsp cornstarch. Add 1 lb sliced chicken breast and toss to coat. Let sit for 5 minutes.
  2. Step 2: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes until golden and cooked through. Remove and set aside.
  3. Step 3: In the same skillet, add 1/2 cup broccoli florets, 1/2 cup snap peas, 1/4 cup carrots, and 1/4 cup water chestnuts. Sauté for 3-4 minutes until the vegetables are crisp-tender.
  4. Step 4: Return the chicken to the skillet. Stir in 1/4 cup soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1/2 tsp chili garlic sauce. Cook for 2-3 minutes until the sauce thickens and coats the chicken.
  5. Step 5: Transfer to a serving plate, garnish with 1/4 cup chopped cilantro and 1 tbsp sesame seeds, and serve immediately.

Related recipes