Sweet Chilli & Chicken Stir Fry

Sweet Chilli & Chicken Stir Fry

Sweet chilli and chicken stir fry is a definite for convenience and for your weekly shopping budget. I’m always on a quest to find quick, easy, and healthy recipes to enjoy that won’t keep me slaving away in the kitchen for hours. Making a stir fry is always sure to be a win because it’s one of those meals where you can do a fridge clean-out. I used leftover chicken from a roast dinner, but you could create a prawn stir fry perhaps, or a beef one, or even keep it vegetarian.  I just grabbed what I had in the fridge, and then purchased some pak choi, gluten free noodles and sauce from the shop. This sweet chilli chicken stir fry is a great, easy mid week recipe and the vegetables I chose are perfectly suited for the sauce I chose. So if you need a starting place, this is a really good one!

You could try this with different ingredients. I personally would choose chicken or beef. I don’t think the sauce would complement steak or other red meat quite as well. I may use jasmine rice next time. If you like using rice in your recipes, you may like to read my sweet potato with pepper rice. 

I used Amoy rice noodles which are labelled gluten free, and can be just thrown into the wok! I then used Blue Dragon Sweet chilli and garlic stir fry sauce.

Ingredients for Blue Dragon Sauce: Water, Sugar, White Rice Vinegar (6%), Glucose-Fructose Syrup, Modified Maize Starch, Red Chilli Paste (3.5%) [Red Chilli Peppers, Salt, Acidity Regulator (Acetic Acid)], Garlic Purée (3%), Ginger Purée, Concentrated Tomato Paste, Rapeseed Oil, Salt, Chilli Flakes, Paprika Extract.

sweet chilli chicken stir fry

sweet chilli chicken stir fry

sweet chilli chicken stir fry

sweet chilli chicken stir fry

Sweet Chilli Chicken Stir Fry

A delicious blend of sweet chilli and vegetables that can be ready in a jiffy!

Keyword chicken, stir fry, vegetable
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author The Gluten Free Greek


  • 120 g Blue Dragon Sweet Chilli and garlic sauce vegan
  • 300 g gluten free rice noodles Amoy (2 pack)
  • 4 spring onions
  • 400 g chicken breast diced
  • 300 g pak choi
  • 175 g baby sweetcorn
  • 2 peppers diced


  1. Dice up all the vegetables except for the pak choi. Cut the bottom part of the pak choi and separate the leaves. 

  2. If you are not using leftover chicken, dice it up and fry it in the wok with a little drizzle of sunflower or vegetable oil. 

  3. Add the pak choi to some boiling water for 5 minutes. Drain. 

  4. In your wok, add in all the veg, the pak choi and the chicken.  

  5. Add in the noodles and the sauce and mix well. 

  6. Once everything is combined and hot you are ready to plate up! 

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sweet chilli chicken stir fry


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