All the Greens with Thai Sweet Chili Sauce

A quick and easy stir fry with a yummy Sweet and Spicy sauce

Super Easy, Fresh and Delicious!

Stir fried veggies and chicken is one of our go to, easy weekday dinners, and this Thai Sweet Chili Sauce was delicious way to switch it up!

I opted for the family’s favorite green vegetables for stir frying — broccoli, bok choy and snow peas, plus chicken.  I quickly sautéed them with green onion, lots of garlic and sesame oil and served the Thai Sweet Chili Sauce separately. It was too spicy for the boys, not spicy enough for my husband, perfect for me…. so you can see there is room to play with the amount of kick with the sauce. This is my plate 🙂

The sauce recipe is adapted from The Spruce , takes less than 15 minutes to make and is perfectly flavored no matter how spicy you like it!  It’s a little sweet, a little sour, a little spicy and a little salty.

A quick, easy and super yummy dish in no time!

Scroll down for recipe.

All the Greens with Thai Sweet Chili Sauce

Recipe

Stir Fried Veggies with Thai Sweet Chili Sauce
 
A easy, delicious dinner that's better than takeout! Stir Fried Broccoli, Bok Choy and Snow Peas served with a sweet and spicy sauce. Sauce recipe adapted from The Spruce, there is room to play with how spicy or not you want the sauce. Optional: stir fry some chicken for the meat lovers in your family.
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Ingredients
Thai Sweet Chili Sauce (recipe adapted from The Spruce) (makes ½ cup, double if making for chicken too or want extra sauce)
  • ½ cup rice vinegar
  • ½ cup plus 2 tbsp. white sugar
  • ¼ cup water
  • 3 tbsp. Gluten-free Tamari (original recipe called for fish sauce if not vegetarian)
  • 2 tbsp. sherry cooking wine
  • 3 cloves garlic, minced
  • ¼ to 1 tbsp. dried crushed chili (My family prefers is on the less hot side so I went with ¼ teaspoon; 1 tbsp. makes it crazy spicy-hot sauce. Definitely start with less and add more after tasting)
  • 1½ tbsp. cornstarch dissolved in 3 to 4 tbsp. cool water
Veggie Stir Fry
  • One bunch green onions, chopped whites and some greens for garnish.
  • 2-4 cloves garlic, minced
  • Sesame oil, 2-3 tbsp
  • 1 head Broccoli, cut into bite size or slightly larger pieces
  • 1-2 cups snow peas, trimmed
  • 5-6 baby bok choy, cut lengthwise into pieces
White or Brown rice, cooked
  • 1 cup Pea shoots for garnish, optional
Chicken Stir Fry (Optional)
  • Sesame oil, 2-3 tbsp
  • 2-4 cloves garlic, minced
  • 1 lb chicken breast, cut into 2 inch pieces
Instructions
Thai Sweet Chili Sauce
  1. Place all ingredients - except the cornstarch-water mixture - in a small sauce pan and bring to a boil.
  2. Reduce heat to medium and let boil for 10 minutes, or until reduced by half.
  3. Reduce heat to low and add the cornstarch-water mixture*. Stir to incorporate and continue stirring occasionally until the sauce thickens, about 2 minutes. *NOTE: For a less thick sauce, do not use the entire cornstarch mixture -- start with half of it and add more as desired.
  4. Remove from heat and taste-test. You should taste sweet first, followed by sour, then spicy and salty notes. If the sauce isn't sweet enough, add a little more sugar. If not spicy enough, add more chili.
  5. Pour sauce into a small bowl and set aside.
Veggie Stir Fry
  1. In a large skillet, over medium high heat, add 2-3 tbsp oil and heat until shimmering but not burning. Add garlic and saute 30 seconds until just fragrant. Add onions and saute a minute or two until just tender.
  2. Add broccoli, cook an additional 2-3 minutes. Then snow peas and cook an additional 2-3 minutes. Then add in bok choy and saute until wilted and tender. Cook longer for softer vegetables.
  3. Serve over rice. Top with Thai Sweet Chili Sauce, and garnish with pea shoots and green parts of green onion.
NOTE: To keep the veggies separate in this photo, I sautéed them each separately. First the broccoli, then set aside; then the snow peas, then set aside; then the bok choy.
Chicken Stir Fry (Optional)
  1. In a large skillet, over medium high heat, add 2-3 tbsp oil and heat until shimmering but not burning. Add garlic and saute for 30 seconds until just fragrant.
  2. Add chicken and saute 4-6 minutes until cooked through.
  3. Serve with vegetables over rice.

 

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