Sweet chilli chicken stir-fry
6 - 8
PersonalPoints™ per serving
Buying a packet of stir-fry veg from your supermarket really makes the Thai stir-fry super easy.
Raw skinless chicken breast
500 g, tenderloins, sliced
Sweet chilli sauce
½ cup(s), (125ml)
2 clove(s), crushed
Fresh mixed vegetables
- Place chicken and 2 tablespoons chilli sauce in a bowl and turn to coat. Heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry one-third of the chicken for 1–2 minutes or until browned. Transfer to a plate. Repeat with remaining chicken, in 2 batches, adding 1 teaspoon oil with each batch (see tip).
- Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Stir-fry garlic and vegetables for 2 minutes or until just tender.
- Return chicken to wok with fish sauce, juice and remaining sweet chilli sauce and stir-fry for 1 minute or until heated through. Serve.
SERVING SUGGESTION: Lime wedges and 1 serve (150g cooked) jasmine rice. TIP: Resist the temptation to turn the chicken straight away when stir-frying. It is ready to turn when it has formed a seal and no longer sticks to the wok.