Name: Chicken chilli stir-fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook