Sweet chilli chicken stir-fry
Packed full of fresh vegetables and tender strips of chicken, this stir-fry is lifted by the sweet heat of the chilli sauce.
- 25 mins cooking
- Serves 4
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Ingredients
Sweet chilli chicken stir-fry
- 2/3 cup (130g) jasmine rice
- 600 gram chicken stir-fry strips
- 1 red onion, cut into thin wedges
- 8 centimetre piece fresh ginger, grated
- 1 carrot, sliced thinly
- 1 red capsicum, sliced thinly
- 1/2 cup (125ml) water
- 300 gram sugar snap peas, trimmed
- 1/4 cup (60ml) sweet chilli sauce
- 2 tablespoon soy sauce
- 1/2 cup loosely packed fresh coriander leaves
Method
Sweet chilli chicken stir-fry
- 1Cook rice in a medium saucepan of boiling water until tender; drain.
- 2Meanwhile, combine chicken, onion and ginger in a medium bowl. Heat a lightly oiled wok over high heat; stir-fry chicken mixture, in batches, until chicken is browned and onion softens. Remove from wok.
- 3Add carrot, capsicum and half the water to wok; stir-fry until carrot is almost tender. Return chicken mixture to wok with peas, sauces and the remaining water; stir-fry until vegetables are tender.
- 4Serve stir-fry with rice; sprinkle with coriander.
Notes
You can use 600g thinly sliced chicken breast fillets instead of the stir-fry strips, if you prefer.
