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Thai Sweet Chilli Stir-Fry

Ingredients

  • 4 chicken breasts (≈800g raw), sliced
  • 2 tbsp olive oil (30 ml)
  • 2 red peppers, sliced (≈300g)
  • 2 yellow peppers, sliced (≈300g)
  • 2 onions, sliced (≈300g)
  • 400g mangetout
  • 4 garlic cloves, minced (≈12g)
  • 2 thumb-sized pieces ginger, grated (≈40g)
  • 6 tbsp sweet chilli sauce (≈90 ml)
  • 6 tbsp low-salt soy sauce (≈90 ml)
  • 2 tsp fish sauce (10 ml, optional)
  • 2 tsp cornflour (≈6g) + 4 tbsp water
  • Juice of 2 limes (≈60 ml)
  • 300g basmati rice (dry weight), to serve
Serves: 4
Calories: 600 per serving

How to preprare

  1. Heat 1 tbsp oil in a wok. Stir-fry chicken for 6 minutes until browned, remove and set aside.
  2. Add remaining oil, stir-fry peppers, onions, and mangetout for 4 minutes. Add garlic and ginger, cook 1 minute.
  3. Return chicken, stir in sweet chilli sauce, soy sauce, fish sauce (if using), cornflour slurry, and lime juice. Toss well and cook until thickened and glossy.
  4. Serve hot with steamed rice.

Note

Add fresh chilli for heat, skip fish sauce to reduce sodium.

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