Sweet Chilli Chicken Stir Fry
INGREDIENTS
Garlic spray oil
600g chicken breast, diced
150g red onions, sliced
200g mushrooms, sliced
240g mixed vegetable stir-fry
100g beansprouts
250g cooked rice
4tbsp sweet chilli sauce
METHOD
1. Heat a large non-stick wok or a large frying pan.
2. Spray with oil.
3. Add the chicken and stir-fry for 5 minutes.
4. Add the onions and mushrooms, mix through and fry for 4-5 minutes.
5. Add the mixed vegetable stir-fry mix and beansprouts and cook for couple of minutes.
6. Add the rice and mix thoroughly, cook for another 3 to 4 minutes, stirring constantly.
7. Add sweet chilli sauce and 1 cup of water, give it a stir, cover with a lid and cook for a further 5 minutes ensuring that is piping hot and the chicken is fully cooked. Serve.
SUGGESTIONS
If you do not have garlic spray oil just use a drizzle of vegetable/sunflower oil instead and add a couple of chopped garlic cloves to the recipe.
600g of chicken is a generous amount for 4 people, 400g would be enough specially if you are cooking for young children too.
Instead of chicken, you could use beef or pork strips or even frozen prawns, just make sure they are thoroughly defrosted before you use them.
You could make it vegetarian by using Quorn pieces instead of chicken or just turn it into a sweet chilli veggie stir-fry by only using vegetables, just make sure to up the veg amount.
Swap the veggies from the recipe to your family favourites instead, any colour peppers (sliced), carrots (cut into thin strips), mangetout, sugar snap peas, green beans, broccoli (cut into small florets), baby corn, spring onions would work very well. Great recipe to use any vegetables lying around in your fridge.
This recipe is part of our Cooking at Home with City Catering program, supporting, empowering and inspiring healthy home cooking. You can discover more recipes and cooking tips on here, or join our supporting Facebook group to get involved in the conversation.
Written by Leigh Beeson