Fruity chicken stir fry
Skinless chicken breast
450 g, (buy 500g), fat trimmed, thinly sliced
200 g, halved
125 g, halved
1 medium, cut into wedges
1 medium, thinly sliced
½ cup(s), pulp (125ml)
Fresh red chilli
1 whole, finely chopped
¼ tsp, (white)
2 tbs, chopped, plus extra to serve
- Heat half the oil in a wok over high heat. Stir-fry chicken, in 4 batches, for 2–3 minutes or until cooked through.
- Heat the remaining oil over high heat. Stir-fry the beans and corn for 1–2 minutes. Add the onion and capsicum and stir-fry for 2 minutes or until the vegetables are just tender.
- Return the chicken to the wok with the passionfruit, chilli, soy sauce and pepper. Stir-fry for 1 minute or until heated through. Stir through the coriander leaves.
- Top with the extra coriander to serve.