SWEET CHILI CHICKEN STIR FRY
Easy chicken stir fry to use up sweet chili sauce!
Provided by HarrietAMF1
Time 30m
Yield Serves 2
Number Of Ingredients 26
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
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
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
SIMPLE CHILLI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper.
- Cut the chicken into thin strips then coat in the egg wash and flour.
- Shallow fry for a few minutes on each side, until golden brown.
- Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
- In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
- Add back in the chicken and peppers and stir well in the sauce.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams
CHILLI CHICKEN STIR-FRY
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
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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- Meanwhile, heat a teaspoon of oil in a wok over high heat; stir-fry buk choy with a splash of water for 1 minute or until wilted. Remove from wok. Add another teaspoon of oil to wok, stir-fry 1/4 of the chicken until cooked. Remove from wok and repeat until all chicken is cooked.
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