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Sticky caramel chicken stir-fry
Sticky caramel chicken stir-fry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Speedy and effortless chicken stir-fry for busy days.
Ingredients:
  • 40.00 ml Chinese caramel sauce
  • 44.00 gm sweet chilli sauce
  • 10.60 gm soy sauce
  • 20.00 ml shao hsing (Chinese cooking wine)
  • 8.00 gm brown sugar
  • 600g chicken breast fillets, trimmed, thinly sliced
  • 300.00 gm white long grain rice
  • 18.40 gm rice bran oil
  • 1 medium brown onion, chopped
  • 1 tsp dried chilli flakes
  • 1 medium red capsicum, thinly sliced
  • 1 bunch baby pak choy, chopped
  • 2 green onions, thinly sliced
  • 40.00 ml chopped fresh coriander leaves
Instructions:
  • In a glass or ceramic bowl, mix together caramel sauce, sweet chili sauce, soy sauce, rice wine, and brown sugar. Add chicken and toss to coat evenly. Cover and refrigerate for 20 minutes, or overnight if desired.
  • In a large saucepan, bring 3 cups of cold water to a rolling boil. Add rice, stir well, cover, and bring back to a gentle boil. Reduce heat to low and simmer for 15 minutes. Remove from heat and let it stand, covered, for an additional 5 minutes. Enjoy!
  • Heat a wok over high heat. Pour in 1 teaspoon of oil and swirl to coat. Add half of the chicken mixture and stir-fry for 2 to 3 minutes until cooked through. Transfer to a bowl, then repeat the process with the remaining chicken mixture.
  • Heat the remaining oil in the wok ensuring to coat it entirely. Add onion, garlic, and chili, stir-frying until softened, about 1 to 2 minutes. Then, add capsicum and stir-fry until just tender, for about 2 to 3 minutes. Return chicken and any juices back to the wok along with pak choy. Season with salt and pepper and stir-fry until heated through, for about 1 to 2 minutes. Serve the dish with rice, and sprinkle with green onion and coriander.

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