Chicken stir fry
This speedy sweet chilli stir fry is the perfect way to use up tired, leftover vegetables
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
2 tbsp sweet chilli sauce
500g chicken breast, sliced into strips
salt
pepper
3 tbsp sunflower oil
½ red pepper, roughly chopped
½ yellow pepper, roughly chopped
½ green pepper, roughly chopped
3 medium carrots, finely chopped
150g broccoli, cut into florets
1 bunch of spring onions, roughly chopped
1 tbsp fresh ginger, grated
1 garlic clove, crushed
For the sauce:
2 tbsp sweet chilli sauce
2 tbsp dark soy sauce
1 tbsp cornflour
200ml chicken stock
Method
To a small bowl, add 2 tbsp sweet chilli sauce along with the chicken strips and season well. In a large frying pan or wok, heat 1 tbsp of the oil then add the chicken and fry over a high heat until golden brown and just cooked through. Transfer to a plate.
To make the sauce, add the sweet chilli sauce, soy sauce, and cornflour to a small bowl and stir until smooth.
Blend in the stock and season well. Heat the remaining oil in the frying pan or wok. Add the vegetables and stir fry for three to four minutes.
Add the ginger, garlic and spring onions and stir fry for 3-4 minutes until just cooked. Add the chicken and sauce and toss together for two minutes.
Serve with rice or noodles and enjoy.
