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Sweet chilli chicken stir-fry
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 8 (about 600g) chicken thigh fillets
  • 1 red onion, cut into thick wedges
  • 20.00 ml finely grated fresh ginger
  • 9.20 gm peanut oil
  • 1 carrot
  • 100g snow peas
  • 1 red capsicum
  • 1 bunch baby buk choy
  • 60ml (1/4 cup) sweet chilli sauce
  • 42.00 gm soy sauce
  • Fresh coriander leaves, to serve
  • Steamed white rice, to serve
Instructions:
  • In a medium bowl, mix 8 coarsely chopped chicken thigh fillets (about 600g), 1 red onion cut into thick wedges, and 1 tablespoon finely grated fresh ginger. Heat 1 teaspoon of peanut oil in a smoking hot wok. Stir-fry one-third of the chicken mixture for 2 minutes until cooked. Transfer to a heatproof bowl. Repeat in 2 more batches with the remaining chicken.
  • In a hot wok, sizzle 1 teaspoon of peanut oil. Toss in 1 thinly sliced carrot, 100g halved snow peas, and 1 thinly sliced red capsicum. Stir and cook for 2 minutes until veggies are tender-crisp.
  • Add the chicken mixture back to the wok along with 1 bunch of baby bok choy shredded, 60ml (1/4 cup) sweet chili sauce, and 2 tablespoons soy sauce. Stir-fry for 1-2 minutes until heated. Garnish with fresh coriander and serve with steamed rice right away.

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