Chicken and vegetable stir fry

chicken stirfry3Ingredients

2 tablespoons canola oil

500g chicken fillets, cut into strips

2 cloves garlic, finely chopped

2.5cm piece ginger, grated

Pinch of chilli flakes

1/2 cup unsalted cashews

1 large carrot, thinly sliced

½ red capsicum, thinly sliced

100g snow peas, trimmed


2 tablespoons salt reduced soy sauce

3 tablespoons sweet chilli sauce

1 tablespoon tomato sauce


1. Mix all the sauce ingredients together in a bowl.

2. Heat a tablespoon of oil in wok or fry pan over high heat. Fry chicken in batches and transfer to a bowl. Cover to keep warm.

3. Heat remaining oil in wok and stir-fry garlic and ginger for a minute. Add cashews and stir-fry for a minute. Add carrots and capsicum and fry until just tender.

4. Return chicken to wok. Add sauce and snow peas. Stir-fry for 1 to 2 minutes.

5. Serve with boiled rice or noodles.

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