Empty My Fridge
Quick Chicken Stir Fry
Ingredients
- Chicken breast · sliced3
- Cornstarch2 tbsp
- Salt
- Pinch pepper
- Oil2 tbsp
- Snap pea85 g
- Bell pepper · sliced2
- Garlic · peeled minced2 cloves
- Soy sauce4 tbsp
- Rice wine vinegar2 tbsp
- Brown sugar3 tbsp
- Sweet chilli sauce3 tbsp
- Ketchup2 tbsp
- Scallion · chopped1 bunch
- Chili pepper · sliced1
- Noodle
Instructions
- Put the chicken on a plate, add the cornflour, salt and pepper, and toss to coat.
- Heat the oil in a wok on high. When very hot, add the chicken and fry for 5-6 minutes, turning a couple of times, until lightly browned.
- Add the sugar snap peas and peppers and fry for 2 more minutes.
- Add the garlic, soy sauce, rice vinegar, brown sugar, sweet chilli sauce and ketchup. Keep heating on high, tossing with a spatula, until everything is hot. The chicken is cooked when a large piece sliced in half is no longer pink in the middle.
- Stir in the spring onions and chilli and heat for one more minute, until hot but still crunchy.
- Serve with rice or noodles.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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GarlicScallionBell pepperBrown sugarChicken breastSnap pea
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