This recipe is quick and easy – perfect for a weeknight meal. Add chilli to taste, if you like it hot, replace the long red chilli with a small red chilli (or two!). It’s great served with steamed rice, fried rice or rice noodles.
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Servings |
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Ingredients
- 1 tablespoon olive oil
- 2 chicken breast fillets thinly sliced
- 1 red onion cut into thin wedges
- 2 red capsicums thinly sliced
- 1 fresh long red chilli thinly sliced
- 3 teaspoons finely grated fresh ginger
- 3 garlic cloves crushed
- 1 tablespoon cornflour
- 1/4 cup water
- 1 tablespoon soy sauce
- pinch caster sugar
- 1/2 cup chicken stock
Ingredients
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Instructions
- Heat oil in a large deep frying pan or wok over high heat. Cook chicken, stirring, for 2-3 minutes or until browned. Remove from pan.
- Reheat pan or wok over medium-high heat. Cook onion and capsicum, stirring, for 5 minutes or until softened. Add chilli, ginger and garlic and cook, stirring, for 1 minute or until fragrant.
- Meanwhile, combine cornflour and the water in a small bowl.
- Add soy, sugar and stock to pan or wok. Bring to the boil. Return chicken and cornflour mixture to pan or wok. Return to the boil, stirring, until sauce thickens. Serve chilli chicken with rice or noodles.
Recipe Notes
Replace chicken with 500g-600g peeled green prawns, scallops or firm white fish.
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