Chicken chilli stir-fry

Make this quick and easy stir-fry for a mid-week spicy delight.

  • 30 mins cooking
  • Serves 4
  • Print


Chicken chilli stir-fry
  • 500 gram chicken breast fillets, sliced thinly
  • 3 fresh small red thai (serrano) chillies, sliced thinly
  • 1 clove garlic, crushed
  • 300 gram snow peas
  • 1 red capsicum (350g), sliced thinly
  • 1/4 cup (60ml) oyster sauce
  • 2 tablespoon thinly sliced fresh basil leaves
  • 1 1/2 cup (120g) bean sprouts


Chicken chilli stir-fry
  • 1
    Heat oiled wok; stir-fry chicken, in batches, until browned and tender. Remove from wok.
  • 2
    Add chilli, garlic, snow peas and capsicum to wok; stir-fry until vegetables are tender. Return chicken to wok with remaining ingredients; stir-fry until hot.

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