Crispy Sweet Chili Chicken with Mushrooms and Peppers

Crispy Sweet Chili Chicken with Mushrooms and Peppers

This stir-fry combines lightly coated chicken with mushrooms, peppers, and a glossy sweet chilli sauce. The chicken is cooked separately first so the coating can brown, then the vegetables and sauce are added at the end for better texture.

It is a more substantial coated version of our Sweet Chilli Chicken Breast Stir-Fry, which uses a simpler chicken-and-sauce method.

How the Coating Stays Crisp

The egg helps the marinade cling to the chicken, while cornstarch forms a thin crust during frying. Drain excess marinade before coating and use only enough cornstarch to cover the pieces; the listed amount allows for some coating to be left behind rather than forced onto the chicken.

Cook the chicken in batches over medium-high heat. If the wok is crowded, the chicken releases steam and the coating becomes pale and soft. The chicken does not need to stay crisp once sauced, but browning first gives the finished dish more flavour and prevents a floury texture.

Sauce and Vegetable Timing

Mix the sweet chilli sauce, soy sauce, honey, hot sauce, and pepper before starting. Sweet chilli sauce already contains sugar, so the honey is there for body and balance rather than unlimited sweetness.

Mushrooms should cook until they release their moisture and begin to brown. Peppers and onion need only a short stir-fry so they soften slightly while keeping some bite. Add the chicken and sauce after the vegetables are ready, then toss briefly until glossy.

Serving Ideas

Serve with steamed jasmine rice, noodles, or cauliflower rice. Steamed broccoli, bok choy, green beans, or edamame make useful vegetable sides; choose one or two without overcrowding the plate. Sesame seeds or sliced spring onion can be added at the table if desired.

Storage and Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a frying pan over medium heat with a splash of water. The sauce will soften the coating after storage, but pan reheating gives a better texture than microwaving.

Easy Variations

• Use boneless chicken thighs for a juicier result, keeping the pieces evenly sized.
• Replace the peppers with broccoli, snap peas, or baby corn.
• Reduce or omit the hot sauce for a milder family dinner.
• Air-fry the coated chicken at 190C for 12–14 minutes, turning once, then toss it with the cooked vegetables and sauce.

Nutrition Estimate

Each serving contains approximately 420 calories, 38 g protein, 14 g fat, and 32 g carbohydrate before rice or noodles are added. Sodium varies with the sweet chilli sauce and soy sauce brands; the listed estimate is 680 mg per serving.