Cast-Iron Sweet Chili Chicken and Veggie Stir-Fry

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes

Quick Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp low-sodium soy sauce
• 1 tbsp cornstarch
• 1/2 tsp kosher salt
• 2 tbsp neutral oil (avocado, canola, or grapeseed), divided
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cups broccoli florets
• 1 cup snap peas
• 1 medium carrot, thinly sliced on a bias
• 1 small red onion, sliced
• 1/2 cup sweet chili sauce
• 3 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar (or lime juice)
• 1 tbsp honey
• 2 tsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/4 cup chicken broth (or water)
• 2 tsp cornstarch
• 2 sliced scallions and 1 tbsp toasted sesame seeds (optional)

Do This

• 1. Preheat a 12-inch cast-iron skillet over medium-high until hot (about 3–4 minutes).
• 2. Whisk sauce: sweet chili, soy, vinegar, honey, sesame oil, garlic, ginger, broth, and cornstarch.
• 3. Toss chicken with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1/2 tsp salt.
• 4. Sear chicken in 1 tbsp oil, 6–7 minutes total, until browned; remove.
• 5. Stir-fry veggies in remaining 1 tbsp oil, 4–5 minutes until crisp-tender.
• 6. Pour in sauce; simmer 1–2 minutes until glossy and sticky, then return chicken and toss 1 minute (chicken to 165°F / 74°C).
• 7. Serve hot with scallions/sesame seeds; great over rice or noodles.

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Why You’ll Love This Recipe

• Camp-ready and weeknight-friendly: One cast-iron skillet, bold flavor, minimal cleanup.
• Glossy caramelized sauce: Sweet chili + honey reduce into a sticky glaze that clings to every bite.
• Big color and crunch: A full skillet of crisp-tender veggies beside juicy chicken.
• Reliable doneness: Clear timing plus the chicken finishes at a safe 165°F / 74°C.

Grocery List

• Produce: 1 red bell pepper, 1 yellow bell pepper, 1 small broccoli head (or bag of florets), 1 cup snap peas, 1 medium carrot, 1 small red onion, 3 cloves garlic, fresh ginger (about 1-inch knob), 2 scallions (optional)
• Dairy: None
• Meat: 1 1/2 lb (680 g) boneless, skinless chicken thighs
• Pantry: Sweet chili sauce, low-sodium soy sauce, rice vinegar (or limes), honey, toasted sesame oil, neutral oil (avocado/canola/grapeseed), cornstarch, chicken broth (or water), kosher salt, toasted sesame seeds (optional)

Full Ingredients

Chicken

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
• 1 tbsp low-sodium soy sauce
• 1 tbsp cornstarch
• 1/2 tsp kosher salt

Vegetables

• 1 red bell pepper, stemmed, seeded, and sliced into 1/2-inch strips
• 1 yellow bell pepper, stemmed, seeded, and sliced into 1/2-inch strips
• 3 cups broccoli florets (bite-size)
• 1 cup snap peas, strings removed if needed
• 1 medium carrot, thinly sliced on a bias (about 1 cup)
• 1 small red onion, sliced

Sweet Chili Glaze

• 1/2 cup sweet chili sauce
• 3 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar (or lime juice)
• 1 tbsp honey
• 2 tsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/4 cup chicken broth (or water)
• 2 tsp cornstarch

For Cooking and Serving

• 2 tbsp neutral oil (avocado, canola, or grapeseed), divided
• 2 scallions, thinly sliced (optional)
• 1 tbsp toasted sesame seeds (optional)
• Optional for serving: cooked jasmine rice, rice noodles, or warm tortillas

Step-by-Step Instructions

Step 1: Prep your station and get the skillet hot

Set out a 12-inch cast-iron skillet, a bowl, and a whisk. Pat the chicken dry with paper towels (this helps it brown instead of steam).

Preheat the empty cast-iron skillet over medium-high heat until it is properly hot, about 3–4 minutes. If you have an infrared thermometer, aim for a surface temperature around 425°F / 220°C.

Camp note: On a camp stove or grate over coals, you’re aiming for a steady medium-high heat where a drop of water sizzles on contact but doesn’t instantly vanish.

Step 2: Whisk the sweet chili glaze (so it’s ready when the pan is)

In a medium bowl, whisk until smooth:

1/2 cup sweet chili sauce, 3 tbsp soy sauce, 2 tbsp rice vinegar (or lime juice), 1 tbsp honey, 2 tsp toasted sesame oil, 3 minced garlic cloves, 1 tbsp minced ginger, 1/4 cup broth (or water), and 2 tsp cornstarch.

Set it next to the stove. The cornstarch settles quickly, so give it a quick re-whisk right before pouring.

Step 3: Coat the chicken for better browning and a clingy glaze

In a bowl, toss the chicken pieces with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1/2 tsp kosher salt until every piece looks lightly coated.

This thin coating helps you get a crisp edge in cast iron and gives the glaze something to grab onto later.

Step 4: Sear the chicken in batches (don’t crowd the cast iron)

Add 1 tbsp neutral oil to the hot skillet and swirl to coat.

Add the chicken in a single layer (work in 2 batches if needed). Sear for 3 minutes without moving it, then stir and continue cooking for 3–4 minutes more, until nicely browned.

Transfer the chicken to a plate. It does not need to be cooked through yet; it will finish in the glaze. If the pan looks dry, keep the browned bits (they add flavor) but reduce heat slightly to prevent burning.

Step 5: Stir-fry the vegetables until crisp-tender

Return the skillet to medium-high heat and add the remaining 1 tbsp neutral oil.

Add the onion and carrot first and stir-fry for 2 minutes.

Add the broccoli and bell peppers and stir-fry for 2 minutes.

Add the snap peas and stir-fry for 1 minute. The veggies should be bright and crisp-tender, not soft.

Step 6: Pour in the sauce and let it caramelize into a glossy glaze

Re-whisk the sauce (cornstarch settles), then pour it into the skillet. Stir constantly as it bubbles.

Let the sauce simmer and thicken for 1–2 minutes, scraping up any browned bits from the skillet. You’re looking for a sauce that turns shiny, thick, and sticky, coating the vegetables in a lacquered sheen.

If it gets too thick too fast, add 1–2 tbsp water and stir to loosen.

Step 7: Return the chicken and finish to a safe temperature

Add the browned chicken (and any juices on the plate) back into the skillet. Toss continuously for 1 minute, until the chicken is coated and cooked through.

Confirm doneness with an instant-read thermometer: the thickest pieces should reach 165°F / 74°C.

Remove from heat. Sprinkle with sliced scallions and toasted sesame seeds if using. Serve immediately while the glaze is at peak gloss.

Pro Tips

• Hot pan, dry chicken: Patting the chicken dry and fully preheating cast iron are the difference between seared and steamed.
• Caramelization without burning: Once the sauce is in, stir often and watch closely. Sweet chili + honey can go from glossy to scorched quickly over high heat.
• Keep vegetables crisp: Add them in stages (hard veg first, quick-cooking last) so everything finishes together.
• Control the glaze: Too thin? Simmer 30–60 seconds longer. Too thick? Add water 1 tbsp at a time.
• Campfire control: If the skillet runs too hot over coals, shift it to the edge of the fire or raise it slightly; steadier heat makes a better glaze.

Variations

• Pineapple sweet chili: Add 1 cup pineapple chunks in the last 1 minute of cooking for extra sweetness and tang.
• Shrimp swap: Use 1 1/2 lb (680 g) peeled, deveined shrimp. Sear 1–2 minutes per side, remove, then return at the very end just to coat and warm through (shrimp to 145°F / 63°C).
• Vegetarian skillet: Replace chicken with 14 oz (400 g) extra-firm tofu, pressed and cubed. Toss with cornstarch and sear until deeply golden before glazing.

Storage & Make-Ahead

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat: Rewarm in a skillet over medium heat for 4–6 minutes, adding 1–2 tbsp water to re-loosen the glaze. Microwave reheating works too (about 2–3 minutes total, stirring halfway), but the skillet keeps the best texture.

Make-ahead: Chop vegetables and whisk the sauce up to 24 hours ahead (store sauce covered in the fridge). Cut chicken up to 24 hours ahead; toss with soy/salt, but wait to add cornstarch until right before cooking for the best sear.

Freeze: Freeze cooked leftovers for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate, calculated without rice/noodles: 520 calories, 35 g protein, 20 g fat, 50 g carbohydrates, 6 g fiber, 28 g sugars, 980 mg sodium.