Stir-fried sweet chilli chicken

Stir-fried sweet chilli chicken

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Theres no need to order Asian take-away when you can make this version in less time than it would take for delivery.

The ingredient of Stir-fried sweet chilli chicken

  1. 1/3 cup (80ml) Fountain Soy Sauce
  2. 1/4 cup (60ml) Fountain Sweet Chilli Sauce
  3. 1 tablespoon caster sugar
  4. 2 tablespoons rice vinegar
  5. 3 x 170g chicken breasts, thinly sliced
  6. 450g packet hokkien noodles
  7. 1/4 cup (60ml) sunflower oil
  8. 2 garlic cloves, sliced
  9. 2 teaspoons grated ginger
  10. 2 bunches broccolini, cut into thirds
  11. 1 onion, thinly sliced
  12. 1 red capsicum, thinly sliced

The instruction how to make Stir-fried sweet chilli chicken

  1. Combine soy sauce, chilli sauce, sugar and vinegar in a large bowl. Add chicken, stir well to coat, then marinate in the fridge for 15 minutes.
  2. Meanwhile, cook noodles according to packet instructions. Drain, then set aside and keep warm.
  3. Heat 1 1/2 tablespoons oil in a wok or large frypan over high heat. When smoking, drain chicken (reserving marinade), then stir-fry in 2 batches for 3-4 minutes until golden. Remove and set aside. Carefully wipe the wok clean with paper towel.
  4. Add reserved marinade to wok and bring to the boil over high heat. Allow to bubble for 1 minute, then set marinade aside. Wipe wok clean with paper towel.
  5. Heat the remaining oil in wok over high heat. Stir-fry the garlic, ginger, broccolini, onion and capsicum for 1 minute. Return chicken and marinade to wok and stir-fry for 2 minutes or until heated through. Serve immediately with the noodles.

Nutritions of Stir-fried sweet chilli chicken

fatContent: 469.396 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 2.4 grams saturated fat
sugarContent: 46 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 36.8 grams protein
sodiumContent: 83 milligrams cholesterol

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