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Photo of Sweet Thai Chili Chicken Stir-Fry by WW

Sweet Thai Chili Chicken Stir-Fry

7
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Slash prep time in this sweet Thai dish by purchasing a package of already prepped stir-fry vegetables from your supermarket. Resist the temptation to flip the chicken right away when stir-frying. It's ready to turn when it has formed a seal and no longer sticks to the wok.

Ingredients

Uncooked skinless boneless chicken breast

1 pound(s), thinly sliced

Sweet Thai chili sauce

½ cup(s), divided

Canola oil

2 Tbsp, divided

Garlic clove

2 clove(s), minced

Broccoli

1½ cup(s), chopped, florets

Snow peas

1½ cup(s), whole

Yellow bell pepper

1½ cup(s), chopped, cut into thin strips

Red bell pepper

1½ cup(s), cut into thin strips

Fish sauce

¼ cup(s)

Fresh lime juice

1 Tbsp

Instructions

  1. Place the chicken and 2 tbsp chili sauce in a bowl and turn to coat.
  2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high until a drop of water evaporates within 1 to 2 seconds of contact. Swirl 1 tbsp oil in the wok. Add the chicken, spreading it evenly into 1 layer in the wok. Cook, undisturbed, for 1 minute so the chicken begins to sear. Stir-fry until the chicken is cooked through, about 1 to 2 minutes more. Transfer the chicken to a plate.
  3. Add the remaining tbsp oil to the wok and heat for 20 seconds. Stir-fry the garlic and vegetables until just tender, about 2 to 3 minutes.
  4. Return the chicken to the wok with the fish sauce, lime juice, and remaining 2 tbsp chili sauce. Stir-fry until heated through, about 1 minute. Serve.
  5. Serving size: about 1 1/2 cups

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