Sweet Chilli Chicken Stir-Fry
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Sweet Chilli Chicken Stir-Fry
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time | Passive Time |
| 25minutes | 30minutes minimum |
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Ingredients
- 2Large Chicken Breast Filletsabout 700g
- 1/3Cup Sweet Chilli Sauce
- 1tbsp Vegetable Oil
- 1 Brown Onionsliced
- 2Bunches Baby Bok Choyroughly chopped
- 100g Brocollicut into small florets
- 1 Zucchinidiced
- Jasmine Riceto serve
- Sesame Seedto garnish
Marinade
- 2cloves Garlicthinly sliced
- 1tsp Ground Ginger
- 4tbsp Soy Sauce
- 1/3Cup Chinese Cooking Wine
- 2tsp White Sugar
- 2tbsp Cornflour
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