Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
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
- 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
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dallas.sargeant_102015
Excellent - This was delicious and easy. I subbed brown rice for white.
Kristy
So Good - This dish was amazing, even the kids licked their plates. Instead of rice I used Mi Goreng noodles.
+ 36 star only ratings in addition to the reviews above
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