Quick Sweet Chilli Chicken Stir-Fry
Serves: Prep time: 15 minutes | Cook time: 10 minutes | Serves 4 | Difficulty: Easy
Ingredients
- 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
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METHOD
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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