Spicy Chilli Chicken Stir-Fry
Spicy Chilli Chicken Stir-Fry
Enjoy this quick and easy Asian recipe by Sarah Benjamin.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
  • 600 grams Chicken meat, cut into cubes
  • 2 Red chillies, cut into large pieces
  • 2 Green chillies, cut into large pieces
  • 1-2 Chilli padi (Bird’s eye chilli), chopped
  • 2 Spring onions, chopped
  • 4 cloves Garlic, finely chopped
  • 2 tablespoons Cornstarch, mixed with 2 tablespoons Water
  • Sauce:
  • 2 tablespoons Oyster sauce
  • 1½ tablespoons Light soy sauce
  • 1 teaspoon Dark soy sauce
  • 1 teaspoon Sesame oil
  • 200 millilitres Water
  1. Combine the sauce ingredients
  2. Heat up 2 tablespoons of cooking oil in a wok or large frying pan over a high heat
  3. Fry the chicken until lightly golden brown on the outside and half-cooked. Add the chillies and garlic and stir, then add the sauce
  4. Lower the heat and simmer for 5-10 minutes, until the chicken is fully cooked. Add water as needed, if the sauce is getting too dry
  5. When ready to serve, add the cornstarch solution and bring to a boil. Stir in the spring onions, and serve!

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