Thai Sweet Chilli Chicken with Asian-Style Tenderstem

Fri, 20 February 2026

For the chicken:

• 600g chicken breast or thigh, sliced thin

• 3 tbsp Thai sweet chilli sauce

• 1 tbsp light soy sauce

• 1 tbsp oyster sauce

• 1 tsp sesame oil

• 2 cloves garlic, minced

• 1 thumb-sized piece ginger, grated

• 1 red chilli (optional), thinly sliced

• 1 tbsp vegetable oil

For the Asian-style Vegetables:

• 200g tenderstem broccoli

• 2 Carrots, thinly sliced 

• 1 pak choi, sliced 

• 5-6 sugar snap peas

• 1 tbsp sesame oil

• 1 tbsp soy sauce

• 1 tsp honey

• 1 tsp rice vinegar or lime juice

• 1 clove garlic, sliced

• 1 tsp toasted sesame seeds

To serve:

• Steamed jasmine rice or egg noodles

• Sliced spring onions

• Fresh coriander

• Extra chilli flakes (optional)

In a bowl, mix:

• Sweet chilli sauce

• Soy sauce

• Oyster sauce

• Sesame oil

• Garlic & ginger

Add the sliced chicken and toss well. Leave to marinate for at least 15 minutes (longer if you have time).

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1. Heat vegetable oil in a wok or large frying pan over high heat.

2. Add chicken 

3. Stir-fry for 5–7 minutes until golden and cooked through.

4. If needed, add a splash of water and remaining marinade to create a glossy sauce.

5. Toss in fresh chilli slices at the end for heat.

The sauce should coat the chicken nicely — sticky, glossy, slightly spicy.

1. Heat sesame oil in a pan over medium heat.

2. Add garlic and cook for 30 seconds (don’t let it burn).

3. Add veggies with 2 tbsp water. Cover and steam-fry for 3–4 minutes until just tender but still crisp.

4. Stir in soy sauce, honey, and rice vinegar/lime.

5. Sprinkle over sesame seeds and remove from heat.

- Spoon rice or noodles into bowls

- Top with sweet chilli chicken and serve veggies on the side or layered underneath.

Finish with:

• Spring onions

• Fresh coriander

• Extra chilli flakes