Chilli chicken stir-fry

Quick, easy and absolutely delicious.

  • 5 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
Chilli chicken stir-fry
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.
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  • 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


  • 1
    Place rice in a microwave-safe container with the water. Cover with lid; microwave on high for 18 minutes or until tender.
  • 2
    Meanwhile, 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.
  • 3
    Stir 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.
  • 4
    Reduce 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.
  • 5
    Serve stir-fry immediately with jasmine rice.

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