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Sweet Chili Ground Chicken and Broccoli Stir Fry
5 from 12 votes

Sweet Chili Ground Chicken and Broccoli Stir Fry

This Sweet Chili Ground Chicken and Broccoli Stir Fry combines tender ground chicken with crisp broccoli florets and diced bell peppers, all coated in a balanced sweet chili sauce enhanced by garlic, soy sauce, and toasted sesame oil. The stir-fry technique ensures the vegetables retain a slight crunch while the chicken remains juicy. The vibrant sauce complements the fresh cilantro garnish and optional red chili flakes, adding layers of flavor and mild heat to the dish.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6
Calories: 340 kcal
Course: Lunch
Cuisine: Asian

Ingredients

  • 2 to 2 tablespoons olive oil
  • 1 onion or yellow onion, finely diced, medium to large sweet Vidalia
  • 1 red bell pepper or the color of your choice, seeded and diced small, medium to large
  • 2 to 4 cloves garlic finely minced
  • 1 pound ground chicken ground turkey, pork, sausage, etc. may be substituted; read blog post for more info
  • ⅔ cup sweet chili sauce or to taste
  • 2 tablespoons soy sauce or to taste, lite
  • 1 to 2 tablespoons sesame oil or to taste, toasted
  • 12 ounces broccoli fresh florets
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon black pepper or to taste, freshly ground
  • 1 to 2 tablespoons rice vinegar sometimes labeled rice wine vinegar or apple cider vinegar, or to taste
  • ⅓ cup cilantro or to taste; optional for garnishing, finely minced; fresh
  • red chili flakes optional but highly recommended for garnishing

Instructions

    Cup of Yum
  1. To a large high-sided skillet, add the olive oil, onions, and heat over medium-high heat to saute and soften the onions for about 4 minutes; stir very frequently.
  2. Add the red peppers, stir to combine, and saute them with the onions for another 3 minutes, or until the vegetables have begun to soften a bit; stir very frequently.
  3. Add the garlic and cook for 1 minute; stir nearly constantly.
  4. Add the ground chicken and cook to brown, making sure to crumble and stir it as it cooks, about 5 minutes.
  5. After the chicken has browned and is done, evenly drizzle the sweet chili sauce* (tip - I use a 10 ounce bottle from Trader Joe's. I start with not quite half the bottle and later, end up adding more, but it's up to you how saucy and flavorful you like things), the soy sauce, toasted sesame oil, (tip - it has a strong-ish flavor profile and will give a definite great 'Asian vibe" to this dish, but if you're not used to or sensitive to the flavor, start with 1 tbsp and then go from there; I usually add 2-3 tbsp total), and stir to combine.
  6. Add the broccoli, stir to combine, turn the heat to low, cover the skillet with a lid, and allow the broccoli to steam for about 4 to 5 minutes. Broccoli Tips - I use bagged florets to save time, but you can cut up and dice a head of broccoli if you wish because it is more cost effective. If using bagged florets, make sure that there are no overly large pieces; most bags have a few big ones. All broccoli should be bite-sized and uniformly sized for best results. Steam the broccoli until it's as done as you like, that may be longer than 5 minutes if you like it softer but we prefer it to be pretty crisp on the crisp-tender scale.
  7. Remove the lid, and add the salt, pepper, rice vinegar, stir to combine, and taste. Salt Tips - You need to add enough salt to bring out the flavor of a pound of protein and nearly 2 pounds of vegetables. For me, this means I added 2 heaping teaspoons of salt, which I realize sounds like a lot, but given the quantity of food you need to flavor, it's really not. There's not enough saltiness in the small amount of soy sauce used to really do so, and the sweet chili sauce although it contains sodium, it doesn't read salty so actual salt is key here. If the food tastes at all bland, it likely needs more salt. Don't be afraid to add it.
  8. Optionally, garnish with fresh cilantro, to taste (tip - use less than I did if you're not a fan, omit it entirely, or another herb like fresh basil or parsley is also fine) and optionally sprinkle with red chili flakes, to taste (tip - if you want it spicier, add very generously like I did; and for more intense heat add a serrano chile, habanero, or a tiny pinch of cayenne and read the blog post for more info on this).
  9. Serve immediately as is, or with rice, tortillas, naan, or your favorite side. Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months, noting that the texture of the broccoli will become much softer and not retain the crisp-tenderness after freezing/thawing/reheating, although the taste will be fine.

Notes

  • Sweet chili sauce is integral to the flavor; brands like Trader Joe's are recommended but others can be used. Homemade versions exist but are untested here.
  • You may substitute ground chicken with ground turkey, pork, or sausage according to preference.
  • Adjust the sweetness and heat level by varying the amount of sweet chili sauce and optional red chili flakes.
  • Stir frequently during cooking to ensure even softening of vegetables and browning of meat.

Nutrition Information

Serving 1 Calories 340kcal (17%) Carbohydrates 27g (9%) Protein 20g (40%) Fat 18g (28%) Saturated Fat 4g (20%) Polyunsaturated Fat 13g (76%) Cholesterol 81mg (27%) Sodium 595mg (25%) Fiber 3g (12%) Sugar 20g (40%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 340

% Daily Value*

Serving 1
Calories 340kcal 17%
Carbohydrates 27g 9%
Protein 20g 40%
Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 13g 76%
Cholesterol 81mg 27%
Sodium 595mg 25%
Fiber 3g 12%
Sugar 20g 40%

* Percent Daily Values are based on a 2,000 calorie diet.