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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Chicken Stir-fry Ingredients:
2 skinless chicken breasts |
1/2 cup sweet chili sauce |
1 lemon, juice of |
2 teaspoons grated fresh ginger |
2 teaspoons crushed garlic |
1 carrot, thinly sliced |
1 red capsicum, thinly sliced |
2 teaspoons cornflour |
1 cup chicken stock |
Directions:
1. Thinly slice chicken and place in ceramic dish.
2. Combine chilli sauce, lemon juice, ginger and garlic. Pour over chicken, cover and leave to marinate for 10 minutes.
3. Remove chicken from the dish, reserving the marinate. Heat a non-stick frying pan, add a little oil and pan-fry chicken pieces, in two batches, over a medium heat for 5 minutes, until browned all over and cooked through.
4. Add carrots and red capcisum and cook until soften.
5. Blend the cornflour with the stock and place in a saucepan along with reserved marinade. Bring to the boil, stirring continuously for 2 minutes until the mixture thickens.
6. Serve the chicken on top of steamed rice and drizzled with sauce.
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