Sweet Chilli Chicken Stir Fry

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February 11, 2013 by marksetchfield

imageServes 6-8, cooking time approx 25 minutes

4 chicken breasts
Oil for frying
1 tbsp of all-purpose seasoning
1 tbsp sesame oil
1 green pepper
1 red pepper
1 large onion
2 large carrots

5cm piece of ginger
2 cloves of garlic
Two green chillies
1 chicken stock cube
A little water
5 tsp of sweet chilli sauce
Handful of chopped coriander

To serve
Steamed basmati rice

Chef says: A quick easy meal in minutes, you get a sweet chilli kick from the sauce but you can also add some chopped chillies for extra heat. I always prepare all the vegetables and place them on a board next to the hob so I can add the ingredients quickly to the hot wok. This is all about timing, so I cook the hardest vegetables first and the softest last.

Cut the chicken into cubes and place in a bowl, pour over the sesame oil and add the all-purpose seasoning and mix together. Next prepare vegetables, cut the peppers and onion into chunks, slice the ginger into strips, slice the carrots in to thin strips and half in to semi circles. Next chop the coriander, crush the garlic and place on a chopping board (see above). Meanwhile in a wok heat some oil until its smoking. Chop the green chillies and put to one side. Add the chicken to the oil in the wok, season and keep stirring until the chicken browns. Next add the onion and carrots stir until they start to soften. Next add peppers, ginger and garlic stirring continuously. Crush in the chicken stock cube and add a little water, and keep stirring. Once the chicken has cooked and vegetables have softened add the sweet chilli sauce and stir in for two minutes. Finally add the chopped coriander stir for another minute and serve with some steamed basmati rice.


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