• 2 tsp sesame oil
  • 400 g chicken breasts, boneless, skinless, thinly sliced
  • 1 clove garlic, crushed
  • 1 tsp minced ginger
  • 100 g mushrooms, sliced
  • ½ red capsicum, deseeded and sliced
  • 2 courgettes, sliced
  • 1 Tbsp Sinsin Dark Soya sauce
  • 2 Tbsp sweet chilli sauce
  • ¼ cup toasted cashew nuts, chopped (optional)

1. Heat sesame oil with a dash of oil in a wok or frying pan. Stir-fry chicken in batches over a high heat for approximately 2 minutes, until chicken is golden and cooked. Remove from pan and set aside.

2. Add a little extra oil and stir-fry garlic, ginger, mushrooms, red capsicum and courgettes for 2 minutes. Return chicken to the pan with dark soy sauce and sweet Thai chilli sauce, and continue to stir-fry for a further 2 minutes until chicken is hot and vegetables are tender.

3. Serve over noodles or rice. Garnish with chopped toasted cashew nuts.

Top Tips

If preferred:

1. Replace chicken with beef.

2. Use snow peas in place of courgettes.

Rate and Review

12 Ratings

Reviews (12)

Jerome Pretorius's Rating
Moira Fortuin's Rating
Margaret Hawkins's Rating
Millie's Rating
lisa's Rating
Trudie's Rating
Amanda's Review | Rating

With extra soy & chilli sauce this was brilliant!

Denise's Review | Rating

Easy and tasty, the children love this

Kevin's Rating
Kevin's Review | Rating

Very tasty

Johnnine's Review | Rating

Quick and easy I can separate it out for meals and lunch for work

Marian Watson's Review | Rating

Can’t wait too prep cook and eat. Looking forward too it.