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Chilli chicken stir-fry

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Fancy a hint of heat? Give this Chilli chicken stir-fry recipe a go. Bold in flavour and quick to make, it’s perfect for busy weeknights.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Chilli chicken stir-fry


  • 1 tbs olive oil
  • 500g Coles Australian RSPCA Approved Chicken Thigh Fillets, thinly sliced
  • 1 brown onion, cut into thin wedges
  • 1 red capsicum, seeded, thinly sliced
  • 200g green beans, trimmed, cut into 3cm pieces
  • 1 red birdseye chilli, thinly sliced
  • 1 long green chilli, thinly sliced
  • 2 tbs soy sauce
  • 1 tbs tomato sauce
  • 1 tbs rice vinegar
  • 1 tbs brown sugar
  • Steamed long-grain white rice, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in large wok or frying pan over high heat. Add the chicken and stir-fry, in 2 batches, for 5 mins or until browned and cooked through.
  2. Step 2

    Add the onion, capsicum, beans and combined chilli. Stir-fry for 3 mins or until onion is tender.
  3. Step 3

    Combine the soy sauce, tomato sauce, vinegar and sugar in a small bowl. Return the chicken to the wok or frying pan with the soy sauce mixture. Stir-fry for 2 mins or until the sauce boils and thickens slightly.
  4. Step 4

    Divide the rice and stir-fry among serving bowls to serve.