Asian Chicken Stir-Fry

Asian Chicken Stir-Fry
Serves 4 Prep Time 10 minutes Cook Time 10 minutes


  • 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 Wattie's Bit on the Side 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.


If preferred:

1. Replace chicken with beef.

2. Use snow peas in place of courgettes.