Prep:  15 minutes
Cook:  10 minutes
Serves:  4
Average: 3.4 (17 votes)
Recipe by: Rosella
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.
Credit: Whisk Media Group

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Quick Sweet Chilli Chicken Stir-fry
  1. Combine sweet chilli, soy sauce, rice wine, garlic and cornflour and mix well. Stir ¼ cup through the chicken. Mix well
  2. 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
  3. 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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Feedback and Reviews

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1 year 2 months ago
This was delicious and easy. I subbed brown rice for white.
So Good
1 year 2 months ago
This dish was amazing, even the kids licked their plates. Instead of rice I used Mi Goreng noodles.