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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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


Sweet chilli chicken stir-fry
  • 1
    Cook rice in a medium saucepan of boiling water until tender; drain.
  • 2
    Meanwhile, 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.
  • 3
    Add 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.
  • 4
    Serve stir-fry with rice; sprinkle with coriander.


You can use 600g thinly sliced chicken breast fillets instead of the stir-fry strips, if you prefer.

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