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Chilli chicken stir-fry
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Prep Time:
10 minutes
10 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
25 minutes
25 minutes
Spicy chicken stir-fry with a blend of green and red chillies.
Ingredients:
- 18.20 gm olive oil
- 500g RSPCA Approved Chicken Thigh Fillets, thinly sliced
- 200g green beans, trimmed, cut into 3cm pieces
- 1 red birdseye chilli, thinly sliced
- 1 long green chilli, thinly sliced
- 42.00 gm soy sauce
- 20.80 gm tomato sauce
- 20.00 ml rice vinegar
- 16.00 gm brown sugar
- Steamed long-grain white rice, to serve
Instructions:
- In a large wok or frying pan over high heat, sizzle the oil. Toss in the chicken and stir-fry in 2 batches for 5 minutes until golden and fully cooked.
- Combine the onion, capsicum, beans, and chilli in the pan. Stir-fry for 3 minutes until the onion is tender.
- In a small bowl, mix soy sauce, tomato sauce, vinegar, and sugar. Add the chicken back to the wok with the sauce. Stir-fry for 2 minutes until the sauce boils and thickens slightly.
- Portion the rice and distribute evenly among individual serving bowls for a delightful presentation.