Quick Sweet Chilli Chicken Stir-Fry - Rosella

Quick Sweet Chilli Chicken Stir-Fry

Serves: Prep time: 15 minutes | Cook time: 10 minutes | Serves 4 | Difficulty: Easy


  • ⅔ cup (160ml) Rosella Organic Sweet Chilli Sauce
  • ¼ cup (60ml) light soy sauce
  • ¼ cup (60ml) Chinese rice wine
  • 3 cloves garlic, chopped
  • 2 teaspoons cornflour
  • 400g organic chicken breast fillets, thinly sliced
  • 2 tablespoons vegetable oil
  • 1 onion, cut into thin wedges
  • 1 red capsicum, cut into 1cm thick slices
  • 250g baby corn, cut lengthways
  • 4 green onions, cut into 3cm lengths
  • Steamed rice and coriander to serve


Combine sweet chilli, soy sauce, rice wine, garlic and cornflour and mix well. Stir ¼ cup through the chicken. Mix well.

Heat half the oil in a wok or frying pan over high heat. Stir fry chicken in batches for 4-5 minutes or until golden. Remove and transfer to a plate.

Add remaining oil and onion, red capsicum, baby corn and green onion. Stir fry for 3-4 minutes. Return chicken and remaining sauce to wok. Stir fry until chicken is cooked through and sauce has thickened. Serve immediately over steamed rice. Garnish with fresh sprigs of coriander.

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