Sweet Chili Chicken and Vegetables Recipe

I recently made this Sweet Chili Chicken and Vegetables Recipee, and it quickly became one of my go-to dinners! The chicken comes out tender, the veggies stay crisp, and the sauce is perfectly sweet with just the right kick. 

It’s so simple to make, and I love that it’s healthy enough to enjoy guilt-free. I also found it’s great for meal prep, saving me time on busy days. Honestly, this recipe hits all the right notes for flavor, convenience, and nutrition!

Ingredients You’ll Need For Sweet Chili Chicken and Vegetables Recipe

These fresh and simple ingredients come together to create a healthy, flavorful, and colorful dish everyone will love.

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces: Boneless, skinless chicken cooks quickly and stays tender in the oven.
• 2 cups broccoli florets: Fresh broccoli is best; frozen can get mushy when baked.
• 1 bell pepper, chopped: Any color works, but red or yellow peppers add extra sweetness and color.
• 1 cup snap peas: Snap peas add crunch and bright green color to the dish.

For the sauce:

• 1/4 cup soy sauce: Low-sodium soy sauce keeps the dish flavorful but not too salty.
• 1/4 cup sweet chili sauce (Mae Ploy recommended): Sweet chili sauce balances heat and sweetness perfectly.
• 1 tablespoon sriracha, optional: Adjust to taste for mild or extra spicy flavor.
• 1 garlic clove, minced: Fresh garlic enhances the sauce’s aroma and depth.
• 1 teaspoon cornstarch: Helps thicken the sauce for a glossy coating.
• 1 teaspoon sesame seeds, optional: Toasted sesame seeds add a nutty flavor and visual appeal.

Note: This recipe serves approximately 4 people.

Variations

Explore easy swaps and add-ins to make this recipe fit your dietary preferences or flavor cravings.

• Dairy-Free: Naturally dairy-free; no substitutions needed.
• Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
• Vegetarian: Replace chicken with firm tofu or tempeh.
• Flavor Boost: Add a splash of lime juice or fresh chopped cilantro before serving.

Cooking Time

A quick overview of prep and cooking times so you know exactly how long this recipe will take.

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Equipment You Need

All the tools you’ll need to make this dish simple and stress-free.

• Baking Sheet: For even cooking of chicken and vegetables.
• Mixing Bowl: To whisk together the sauce.
• Whisk: Ensures sauce ingredients are fully combined.
• Knife & Cutting Board: To chop chicken and vegetables into bite-sized pieces.

How to Make Sweet Chili Chicken and Vegetables?

Step-by-step instructions to guide you from prep to plate for a perfectly cooked meal.

Step 1: Preheat the Oven

I start by preheating the oven to 425°F. This ensures the chicken and veggies cook evenly and get a nice roasted flavor.

Step 2: Prepare the Sauce

In a small bowl, I whisk together the soy sauce, sweet chili sauce, sriracha (if using), minced garlic, cornstarch, and sesame seeds. The cornstarch helps the sauce thicken slightly while baking.

Step 3: Arrange Chicken and Vegetables

I spread the chicken, broccoli, bell pepper, and snap peas on a baking sheet. Making sure everything is in a single layer helps them cook evenly.

Step 4: Coat with Sauce

Next, I drizzle the sauce over the chicken and vegetables and toss to coat everything well. This step ensures that every bite is flavorful.

Step 5: Bake

I bake the tray in the preheated oven for about 20 minutes, until the chicken is cooked through and the veggies are tender but still crisp.

Step 6: Serve

I like to serve it hot over brown rice or noodles. For meal prep, I divide it into 4 containers with 1/2–1 cup of rice each.

Additional Tips for Making this Recipe Better

Helpful hints and tricks I’ve learned to take this dish from good to amazing.

• I always use fresh vegetables for the best texture and color.
• I adjust sriracha depending on how spicy I feel that day.
• I sometimes add chopped peanuts or cashews for extra crunch.
• I like making this for meal prep because it keeps well in the fridge for 3 days.

How to Serve Sweet Chili Chicken and Vegetables?

I love serving sweet chili chicken and vegetables over a bed of steamed brown rice or noodles for a complete, satisfying meal. To make it look even more appealing, I sprinkle toasted sesame seeds and freshly chopped cilantro on top, adding both flavor and color. 

Using a bright, colorful bowl or plate really makes the dish pop and gives it an Instagram-worthy presentation. It’s a simple way to turn a healthy, homemade dinner into something that looks as good as it tastes.

Nutritional Information

Per serving (approx.):

• Calories: 212 kcal
• Protein: 28 g
• Carbohydrates: 16 g
• Fat: 3 g

This is a balanced meal with lean protein and fiber-rich vegetables, perfect for a nutritious dinner.

Make-Ahead and Storage

Guidelines for storing, freezing, and reheating so your meals stay fresh and convenient.

Storing: I let the dish cool, then store it in an airtight container in the fridge for up to 3 days. It’s great for quick meals later.

Freezing: I don’t usually freeze it because the veggies can lose their crunch, but you can freeze chicken and sauce separately if needed.

Reheating: I reheat in the microwave for 2–3 minutes until hot, stirring halfway for even heating.

Why You’ll Love This Recipe?

Reasons this dish stands out for flavor, ease, versatility, and meal prep convenience.

• Quick and Easy: Ready in just 30 minutes, perfect for busy nights.
• Flavorful: Sweet chili sauce gives a tangy, slightly spicy kick.
• Healthy: Packed with lean protein and fresh vegetables.
• Versatile: Can easily adapt to dietary preferences.
• Meal Prep Friendly: Stores well, making future meals a breeze.