Stir-fries are always popular because they’re quick, easy and tasty. This chicken stir-fry fits the bill and can be on the table in under 30 minutes.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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)
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How do I make it ?
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.