Quick, easy and absolutely delicious, this stir-fry chicken recipe is sure to become your go-to weeknight meal. We like ours with plenty of red chillies, but you can customise it to your taste.
Looking for more stir-fry recipes?
Chilli chicken stir-fry
Quick, easy and absolutely delicious.
- 5 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
- 2 cup (400g) jasmine rice
- 3 cup (750ml) water
- 2 tablespoon peanut or vegetable oil
- 500 gram baby buk choy
- 600 gram chicken thigh fillets, trimmed, chopped into thin strips
- 1 teaspoon cornflour
- 2 tablespoon white vinegar
- 4 centimetre piece fresh ginger, peeled, sliced thinly
- 2 clove garlic, sliced thinly
- 1 fresh long red chilli, deseeded, sliced
- 1/2 cup (125ml) sweet chilli sauce
- 1/4 cup (60ml) soy sauce
- 1 bunch green onions, cut into 3cm lengths
Method
- 1Place rice in a microwave-safe container with the water. Cover with lid; microwave on high for 18 minutes or until tender.
- 2Meanwhile, heat a teaspoon of oil in a wok over high heat; stir-fry buk choy with a splash of water for 1 minute or until wilted. Remove from wok. Add another teaspoon of oil to wok, stir-fry 1/4 of the chicken until cooked. Remove from wok and repeat until all chicken is cooked.
- 3Stir cornflour and vinegar in small bowl; add to the wok. Cook, stirring, for about 1 minute or until the sauce is thickened and darkened. Stir in the buk choy.
- 4Reduce the heat to medium; add 2 teaspoons oil. Stir-fry the ginger, garlic and chilli until softened and fragrant. Return the chicken to the wok with sauces and onions.
- 5Serve stir-fry immediately with jasmine rice.
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