Ingredients
Chicken Marinade
- 2 lbs boneless skinless chicken thighs, cut into cubes
- 3 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 tsp garlic powder (add more for taste)
- 1/2 tsp salt
- 1/2 tsp black pepper
For Cooking
- 1/4 cup vegetable oil (plus 2 tbsp or more as needed)
- 2 bell peppers, sliced
- 1 cup steamed green beans (fresh or steamed in a bag)
- 1/2 tbsp garlic cloves, minced
- 1/4 tsp ginger (optional)
- 1 tsp crushed red pepper
- 1/8 tsp sesame oil
- 1 1/4 cup sweet chili sauce
Instructions
- Prepare the chicken: In a large bowl, combine the diced chicken thighs with 1 tablespoon of vegetable oil, garlic powder, salt, and pepper. Rub the seasoning evenly into the chicken pieces. Sprinkle the cornstarch over the chicken and mix until all pieces are fully coated. This helps create a crispy texture when cooked.
- Cook the chicken in batches: Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until glistening. Add the coated chicken pieces in small batches to avoid overcrowding the pan. Stir frequently to ensure even cooking and browning on all sides. Add more oil if the pan looks dry during cooking. Once cooked through and crispy, transfer the chicken to a plate and continue with the remaining batches.
- Sauté the vegetables: In the same skillet, add the sliced bell peppers and sauté until they become soft but still slightly tender, about 3-5 minutes. Add the minced garlic and cook just until fragrant, about 30 seconds, being careful not to burn it.
- Combine and finish: Return the cooked chicken to the skillet with the peppers. Add the steamed green beans, sweet chili sauce, sesame oil, ginger (if using), and crushed red pepper. Stir everything together thoroughly to coat the chicken and vegetables evenly with the spicy, sweet sauce. Cook for an additional 1-2 minutes until heated through.
- Serve: Remove from heat and serve the chicken and green bean stir fry immediately over steamed rice for a complete and delicious meal.
Notes
- For convenience, use fresh or frozen steamed green beans. If using fresh, steam or blanch them before adding to the stir fry to ensure tenderness.
- You can adjust the crushed red pepper amount to make the dish spicier or milder according to your preference.
- Serve this stir fry over jasmine or basmati rice for best results.
- If you prefer a thicker sauce, you can add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) towards the end of cooking to thicken the chili sauce.
- To make this dish gluten-free, verify that your sweet chili sauce and cornstarch are gluten-free certified.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
