It’s very easy to fall into the stir fry trap – a few veggies, maybe some meat and a jar of stir fry sauce. We all do it, but it can get boring very quickly! Sauces from a jar have their advantages, but making your own sauce can be just as quick – plus there are endless variations such as my Chinese Plum Chicken Stir Fry, my Spicy Ginger Beef Stir Fry, my Honey and Garlic Chicken Stir Fry with Cauliflower Egg Fried Rice , quick chicken and vegetable stir fry with sweet and spicy Asian noodles or my Sticky Chicken Stir fry.
This is a sweet and spicy version – made using sweet chilli sauce, chillies and brown sugar – plus a few other goodies. If you don’t want too much heat, then leave out the fresh chillies – my kids still eat every bite even with a little sweet chilli sauce!
You could add a little more sugar, plus the juice of a lime for a tangy-sweet sauce. Or try adding pineapple chunks and juice, a little malt vinegar and an extra squirt of ketchup for a quick sweet and sour stir fry.
Pile in the veggies and watch the kids eat them up with no complaints! So much tastier than take-out!
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The Quick Chicken Stir Fry Recipe:
Quick Chicken Stir Fry (without the shop-bought stir fry sauce!)
- 3 chicken breast fillets sliced into bite-size pieces
- 2 tbsp cornflour/cornstarch
- pinch of salt
- pinch of pepper
- 2 tbsp vegetable oil
- 1 cup sugar snap peas/snow peas
- 1 yellow pepper deseeded and sliced
- 1 red pepper deseeded and sliced
- 2 cloves of garlic peeled and minced
- 4 tbsp soy sauce
- 2 tbsp Chinese rice vinegar
- 3 tbsp brown sugar
- 3 tbsp sweet chilli sauce
- 2 tbsp tomato ketchup
- 1 bunch spring onions/scallions chopped
- 1 small red chilli deseeded and sliced
- Place the chicken onto a plate, add the cornflour, salt and pepper, toss together to coat the chicken.
- Add the oil to a wok and heat on high. When the oil is very hot, add in the chicken and fry for 5-6 minutes – turning a couple of times until lightly browned.
- Add in the sugar snap peas and peppers and fry for a further two minutes
- Add in the garlic, soy sauce, Chinese rice vinegar, brown sugar, sweet chilli sauce and tomato ketchup. Continue to heat on high, tossing everything with a spatula, until heated through. Check the chicken is cooked by taking a large piece and slicing in half. If it’s no longer pink in the middle, it’s cooked.
- Stir through the chopped spring onions and the chopped chilli, heat for one more minute until they’re hot, but still crunchy
- Serve with rice or noodles.
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