Chilli Chicken Stir Fry Recipes

SWEET CHILI CHICKEN STIR FRY

Sweet Chili Chicken Stir Fry image

Easy chicken stir fry to use up sweet chili sauce!

Provided by HarrietAMF1

Time 30m

Yield Serves 2

Number Of Ingredients 26

Ingredients

2 chicken breasts diced
1 tbsp cornstarch
pinch of salt
pinch of pepper
2 chicken breasts diced
1 tbsp cornstarch
pinch of salt
pinch of pepper
2 tbsp soy sauce
1 tbsp white wine vinegar
2 tbsp brown sugar
2 tbsp sweet chili sauce
2 chicken breasts diced
1 tbsp cornstarch
pinch of salt
pinch of pepper
2 tbsp soy sauce
1 tbsp white wine vinegar
2 tbsp brown sugar
2 tbsp sweet chili sauce
1 tbsp vegetable oil
320 g vegetable stir fry mix
1 garlic clove minced
half bunch of spring onions
boiled rice or noodles
coriander

Steps:

Place the chicken onto a plate, add the cornflour, salt and pepper, toss together to coat the chicken.
Add the oil to a wok and heat on high. When the oil is very hot, add in the chicken and fry for 5-6 minutes until lightly browned.
Add in the vegetable stir fry mix and fry for a further two minutes
Add in the garlic, soy sauce, white wine vinegar, brown sugar and sweet chilli sauce. Continue to heat on high, tossing everything, until heated through. Check the chicken is cooked by taking a large piece and slicing in half.
Stir through the chopped spring onions and coriander.
Serve with rice or noodles.

SWEET CHILLI CHICKEN STIR FRY

Sweet Chilli Chicken Stir Fry image

Make this sweet chilli chicken stir fry recipe for dinner tonight. You'll need simple ingredients like sweet chilli sauce, courgette, red bell peppers and carrots.

Provided by Michelle Minnaar

Categories Dinner

Time 30m

Number Of Ingredients 8

Ingredients

30ml (2 tbsp) vegetable oil
5ml (1 tsp) Chinese five spice
300g (10oz) skinless chicken breasts, cut into thin strips
1 carrot, washed and julienned
1 leek, washed and julienned
1 courgette, washed and julienned
1 red pepper, washed and julienned
90g (3oz) sweet chilli sauce

Steps:

Dust the chicken with the Chinese five spice.
Heat the oil in a large wok and fry the chicken for 5 minutes until it's browned on all sides.
Add the leek and carrot and continue to stir fry for another 5 minutes.
Add the courgette and pepper and continue to stir fry for another 5 minutes.
Pour in the sweet chilli sauce, stirring to ensure that all the ingredients get covered with the sauce. Fry for 2 minutes.
Serve immediately with egg fried rice.

Nutrition Facts : ServingSize 1, Calories 283 calories, Sugar 4g, Sodium 85mg, Fat 12.7g, SaturatedFat 2.9g, Carbohydrate 18.4g, Fiber 1.9g, Protein 23.1g, Cholesterol 67mg

CHILLI CHICKEN STIR-FRY

Chilli Chicken Stir-Fry image

Quick and tastefully light meal with crunchy vegetables and chicken. You may even try this dish with beef instead of chicken. Serve with fried rice or plain steamed jasmine rice.

Provided by AaliyahsAaronsMum

Categories < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 18

Ingredients

500 g skinless chicken breasts
1 tablespoon light soy sauce
2 tablespoons oyster sauce
1 teaspoon Chinese five spice powder
1 pinch ground black pepper
1 -2 tablespoon peanut oil (or any flavourless oil)
2 garlic cloves, grated
1 inch fresh ginger, grated
100 g small broccoli florets
100 g mange-touts peas
50 g baby corn
1 carrot, sliced diagonally 3cm thick
2 red chilies, chopped (de-seeded if you wish)
150 ml hot chicken stock
1 tablespoon dark soy sauce
1 tablespoon cornflour, mixed with
5 tablespoons hot water
1 spring onion, finely chopped for garnish

Steps:

Slice the chicken into thin bite-size strips.
In a bowl, mix soy sauce, oyster sauce, five-spice powder and black pepper and add in the chicken strips and give it all a good mix till the chicken pieces are coated evenly.
Leave to marinate for atleast 30 minutes.
Heat a wok over high heat, and when hot, add the oil.
Stir-fry the garlic and ginger for about 30 seconds before adding the chicken and its marinade and cook for about 6-8 minutes or so stirring constantly (till the chicken is cooked).
Add the vegetables and chillies to the wok, and fry briskly for a minute.
Pour in the hot chicken stock and add the dark soy sauce and give it a good stir.
Mix cornflour in hot water till dissolved and pour into the wok.
Stir until the sauce is thickened, season to taste, and serve straight away.

Nutrition Facts : Calories 454.8, Fat 14.6, SaturatedFat 2.8, Cholesterol 160, Sodium 2065.8, Carbohydrate 20, Fiber 2.6, Sugar 5.2, Protein 60.4

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