sweet chilli chicken stir-fry
How to make sweet chilli chicken stir-fry recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
1 tablespoon groundnut oil
500 g (1 lb) skinless chicken breast fillets, cut into bite-sized pieces
1 large onion, cut into large pieces
2 garlic cloves, sliced
1 tablespoon peeled and finely chopped fresh root ginger
100 g (3½ oz) pineapple, peeled and ‘eyes’ removed, sliced and cut into wedges
250 g (8 oz) sweet chilli stir-fry sauce
150 g (5 oz) water chestnuts, halved
1 tablespoon soy sauce
1 tablespoon lime juice
125 g (4 oz) frozen peas
2 tablespoons roughly chopped unsalted cashew nuts
steamed rice, to serve
Method:
Heat the oil in a wok or large frying pan over a medium heat. Tip in the chicken pieces and cook for 3–4 minutes, stirring frequently, until golden brown all over. Remove from the heat with a slotted spoon and set aside.
Add the onion to the wok and stir-fry for 2–3 minutes until golden and beginning to soften, then add the garlic and ginger and stir-fry for 1–2 minutes. Stir in the pineapple and sweet chilli sauce, then bring to the boil.
Return the chicken to the pan with the water chestnuts, soy sauce and lime juice and stir to combine. Reduce the heat and simmer gently for 4–6 minutes until the chicken is cooked through, then add the peas and stir for 1–2 minutes until hot. Scatter over the cashew nuts and serve immediately with steamed rice.
For quick sweet chilli chicken stir-fry:
Heat 2 teaspoons groundnut oil in a large frying pan. Add 1 teaspoon each of finely chopped garlic and fresh root ginger. Stir-fry for 30 seconds.
Add 400 g (13 oz) ready-prepared stir-fry vegetables and fry for 3–4 minutes, then add 400 g (13 oz) readycooked chicken slices, 100 g (3½ oz) pineapple, cut into bite-sized wedges, 250 g (8 oz) sweet chilli stir-fry sauce, 1 tablespoon soy sauce and 1 tablespoon lime juice.
Stir until hot, then spoon into deep bowls over 500 g (1 lb) hot ready-cooked rice. Total cooking time 10 minutes.
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| sweet chilli chicken stir-fry |
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