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Sweet Chili Salmon Stir-Fry with Vegetables

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salmon:
  • 4 salmon fillets (about 6 oz each), skin removed and cut into large cubes
  • Salt and pepper, to taste
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch (for coating)
  • 1 tablespoon olive oil or vegetable oil (for cooking)
  • For the Sweet Chili Sauce:
  • ½ cup Thai sweet chili sauce (store-bought or homemade)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon grated ginger
  • 2 garlic cloves, minced
  • 1 teaspoon honey (optional, for extra sweetness)
  • For the Stir-Fry Vegetables:
  • 1 tablespoon olive or sesame oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small broccoli head, cut into florets
  • 1 medium carrot, julienned
  • 1 small zucchini, sliced
  • ½ cup snap peas (optional)
  • 2 green onions, chopped (for garnish)
  • For Serving:
  • Steamed jasmine rice or rice noodles
  • Toasted sesame seeds
  • Fresh cilantro or green onions

Instructions
 

  • Step 1: Prepare the Salmon : Cut salmon fillets into bite-sized cubes and pat dry with paper towels. In a bowl, toss the salmon with soy sauce, sesame oil, salt, pepper, and cornstarch. This creates a light coating that crisps beautifully when cooked.
  • Step 2: Make the Sweet Chili Sauce : In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar (or lime juice), ginger, garlic, and honey. Taste and adjust for sweetness or heat. Set aside.
  • Step 3: Cook the Salmon : Heat oil in a large non-stick skillet or wok over medium-high heat. Add the salmon cubes in a single layer and cook for 2–3 minutes per side, until golden and slightly crisp. Remove salmon from the pan and set aside on a plate.
  • Step 4: Stir-Fry the Vegetables : In the same pan, add a bit more oil if needed. Add the broccoli, carrots, and bell peppers. Stir-fry for 3–4 minutes until slightly tender but still crisp. Add the zucchini and snap peas, cooking for another 2 minutes.
  • Step 5: Combine and Glaze : Return the cooked salmon to the pan with the vegetables. Pour in the prepared sweet chili sauce and gently toss to coat everything evenly. Let it simmer for 2 minutes, allowing the sauce to thicken slightly and glaze the salmon and vegetables beautifully.
  • Step 6: Garnish and Serve : Sprinkle with chopped green onions, sesame seeds, and fresh cilantro. Serve hot over a bed of steamed jasmine rice or rice noodles. Drizzle extra sauce from the pan over the top for maximum flavor.