Sweet Chili Noodles with Chicken and Peppers

Ever stare into the fridge at 5 p.m. and feel that familiar weeknight dread? You want something that feels like a treat but comes together without a fuss. Well, friend, this is the dish that’s saved my own bacon (the tempeh bacon, that is) more times than I can count. These Sweet Chili Noodles with Chicken and Peppers are the perfect solution: a little sweet, a little spicy, and a whole lot of flavor that everyone at my table happily devours. It’s the kind of meal that proves a busy schedule doesn’t mean you have to sacrifice a delicious, home-cooked dinner.

Top Reasons To Make It

This recipe is a weeknight warrior for so many reasons. First, it comes together in about 30 minutes, making it a true quick dinner idea. Second, it’s incredibly flexible—use whatever noodles and veggies you have on hand. Third, that sweet chili sauce is seriously addictive. It’s a crowd-pleaser that’s perfect for easy weeknight dinners. And honestly, the clean-up is minimal, especially if you use just one pot for the entire process. A win all around.

Ingredients

• 8 oz rice noodles or linguine: The base of our comforting bowl.
• 1 lb boneless, skinless chicken breasts, thinly sliced: For lean, quick-cooking protein.
• 1 red bell pepper, thinly sliced: Adds sweet crunch and vibrant color.
• 1 yellow bell pepper, thinly sliced: Brings more sweetness and a sunny hue.
• 3 cloves garlic, minced: The essential flavor foundation.
• 3 green onions, sliced: For a fresh, sharp finish.
• 1/2 cup sweet chili sauce: The star of the show, providing sweet heat.
• 3 tbsp soy sauce (or tamari): For savory, salty depth.
• 1 tbsp rice vinegar: Lifts everything up with a touch of acidity.
• 1 tbsp sesame oil: Adds a gorgeous, nutty aroma.
• 2 tbsp neutral oil (like avocado or grapeseed): For cooking the chicken and veggies.
• Toasted sesame seeds and cilantro for garnish: For that final pop of flavor and texture.

Instructions

1. Cook your noodles according to the package directions. Once cooked, drain them and toss with a tiny bit of oil to prevent sticking. Set them aside.
2. While the noodles cook, whisk together the sweet chili sauce, soy sauce, and rice vinegar in a small bowl. This is your incredible sauce—give it a quick taste. So good.
3. Heat the neutral oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook for 5-7 minutes, until it’s cooked through and no longer pink. Transfer it to a clean plate.
4. In the same skillet, add the sliced bell peppers. Sauté for about 4-5 minutes until they just start to soften and get those lovely browned edges.
5. Add the minced garlic and the white parts of the green onions to the skillet. Cook for just one minute until fragrant—you don’t want to burn the garlic.
6. Return the cooked chicken to the skillet with the peppers. Pour the prepared sauce over everything and stir to coat. Let it simmer for a minute to warm through.
7. Add the cooked and drained noodles to the skillet. Use tongs to toss and combine everything, ensuring every single noodle is coated in that glorious sauce.
8. Remove from heat and drizzle with the sesame oil. Toss one more time. Garnish with the green parts of the onions, toasted sesame seeds, and cilantro before serving.

Tips For Success

• Slice the chicken thin and uniform. This is the key to it cooking quickly and evenly.
• Don’t skip toasting your sesame seeds! It takes two minutes in a dry pan and makes a world of difference in flavor.
• If your skillet seems dry when cooking the chicken, add a tablespoon of water or broth to help it along and prevent sticking.
• For the best texture, don’t overcook your peppers. You want them to retain a little crunch.
• Taste your sauce before adding it. Want more heat? Add a pinch of red pepper flakes. More tang? A squeeze of lime juice.
• My honest opinion? Let everyone garnish their own bowl. It keeps the cilantro fresh and the noodles from getting soggy if you have leftovers.

Variations & Substitutions

• No Chicken? No problem! Use shrimp, thinly sliced beef, or cubed extra-firm tofu for a plant-based version. For tofu, press it well and pan-fry until golden first.
• Gluten-Free: Use tamari instead of soy sauce and ensure your noodles and sweet chili sauce are certified gluten-free.
• Veggie Boost: Toss in some shredded carrots, snap peas, or broccoli florets with the peppers.
• Nutty Twist: Stir in a couple tablespoons of creamy peanut butter or almond butter into the sauce for a richer, Thai-inspired flavor.
• Extra Spicy: Add a tablespoon of sriracha or a teaspoon of red pepper flakes to the sauce mixture.

Serving Ideas & Pairings

This dish is a complete meal all on its own, but it’s wonderful with a few simple sides. A crisp, cool cucumber salad with a similar sweet-and-tangy dressing is a perfect complement. If you’re serving a crowd, a big pot of veggie-forward egg drop soup or simple wontons round things out beautifully. And for a drink? Iced green tea or a crisp lager are my go-tos.

Storage & Reheating

Leftovers will keep in an airtight container in the fridge for up to 3 days. The noodles will soak up the sauce, so when reheating, add a tiny splash of water or broth to the skillet or microwave-safe bowl to loosen everything up again. Gently warm it over medium heat on the stove or in the microwave in 30-second bursts, stirring in between. I don’t recommend freezing this one, as the noodles and peppers can become mushy when thawed.

Frequently Asked Questions

• Can I use a different protein? Absolutely. This is one of my favorite healthy dinner recipes to adapt. Thinly sliced flank steak, shrimp, or baked tofu all work wonderfully here.
• What’s a good substitute for sweet chili sauce? In a pinch, you can mix 3 tablespoons of honey or maple syrup with 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and a half teaspoon of red pepper flakes.
• Is this one of those cheap dinners for a family? It really can be! Chicken, peppers, and noodles are budget-friendly staples. Buying store-brand sauces and stocking up on sales makes it even more affordable.
• How can I make it spicier? Add a diced Fresno chili or a spoonful of chili-garlic paste when you cook the garlic. Easy to customize for your heat preference.