John This is a simple, easy Thai inspired stir-fry cooked simply in the wok.
The chicken is initially marinated in the sauce before being cooked in the wok. A range of green vegetables are added to give added crunch, texture and flavour to the very tasty sweet chilli sauce.
The lovely aroma from the sweet chilli sauce while cooking in the wok will have the family lining up waiting for it to be ready.
Quick and easy to make and served with Jasmine rice for a hearty, healthy meal that will please the family.
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Passive Time | 30 minutes minimum |
| Servings |
people
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Ingredients
- 2 Large Chicken Breast Fillets about 700g
- 1/3 Cup Sweet Chilli Sauce
- 1 tbsp Vegetable Oil
- 1 Brown Onion sliced
- 2 Bunches Baby Bok Choy roughly chopped
- 100 g Brocolli cut into small florets
- 1 Zucchini diced
- Jasmine Rice to serve
- Sesame Seed to garnish
Marinade
- 2 cloves Garlic thinly sliced
- 1 tsp Ground Ginger
- 4 tbsp Soy Sauce
- 1/3 Cup Chinese Cooking Wine
- 2 tsp White Sugar
- 2 tbsp Cornflour
Ingredients
Marinade
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Instructions
- In a large mixing add garlic, ground ginger, coriander, soy sauce, Chinese cooking wine, white sugar, cornflour and chicken. Stir to fully combine and coat the chicken.
- Cover with cling wrap and marinate in the fridge for at least 30 minutes, longer of possible.
- Drain marinade from chicken into a small jug.
- Add sweet chilli sauce to marinade, stir to mix through then set aside.
- In a wok over medium high heat, add chicken and cook until browned.
- Remove from wok and set aside.
- Add vegetable oil & onion to wok and cook for a few minutes until tender.
- Add bok choy, broccoli & zucchini to wok cook for about 3 minutes or so.
- Add chicken & sweet chilli marinade to wok, stir to mix through and cook for a further 2 minutes to heat chicken through. Stir regularly.
- Remove from heat, sprinkle with sesame seeds and serve with jasmine rice
