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.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
Step 2
Add the onion, capsicum, beans and combined chilli. Stir-fry for 3 mins or until onion is tender.
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.
Step 4
Divide the rice and stir-fry among serving bowls to serve.
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
Description
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.
Method
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.
Step 2
Add the onion, capsicum, beans and combined chilli. Stir-fry for 3 mins or until onion is tender.
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.
Step 4
Divide the rice and stir-fry among serving bowls to serve.
