Quick Sweet Chilli Chicken Stir-fry

Quick Chicken Stir-fry recipe with Sweet Chilli

Recipe By:

Rosella

rosella.com.au [1]

Prep Time:

15 minutes

Cook Time:

10 minutes

Serves:

Ready in under 30 minutes, this chicken stir-fry has a wonderful flavour hit with the addition of Rosella's organic sweet chilli sauce. Swap out the chicken breast for firm cubes of tofu or beef stir-fry strips if you prefer. Use any seasonal vegetables, such as broccoli, carrot and mushrooms.

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

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

Tips & Hints

Chicken can be marinated overnight. Cover and refrigerate.
Chinese rice wine is available in the Asian grocery aisle of your supermarket
Use this sauce as a great marinade. Toss through chicken wings or drumsticks. Pack into freezer bags. Label and date and freeze for 3-6 months. Defrost in the refrigerator overnight and roast in a hot oven
Swap out chicken breast for firm cubes of tofu or beef stir-fry strips. Use your preferred stir-fry or seasonal vegetables, such as broccoli, carrot and mushrooms