Quick and no-fuss, this chicken stir-fry is a great recipe when youre short on time.
- Combine caramel sauce, sweet chilli sauce, soy sauce, rice wine and brown sugar in a glass or ceramic bowl. Add chicken. Stir to coat. Cover. Refrigerate for 20 minutes or overnight, if time permits.
- Bring 3 cups cold water to boil in a large saucepan over high heat. Add rice. Stir and return to the boil. Cover. Reduce heat to low. Simmer for 15 minutes. Remove from heat. Stand, covered, for 5 minutes.
- Meanwhile, heat a wok over high heat. Add 1 teaspoon oil. Swirl to coat. Add half the chicken mixture. Stir-fry for 2 to 3 minutes or until just cooked through. Transfer to a bowl. Repeat with oil and remaining chicken mixture.
- Heat remaining oil in wok. Swirl to coat. Add onion, garlic and chilli. Stir-fry for 1 to 2 minutes or until softened. Add capsicum. Stir-fry for 2 to 3 minutes or until capsicum is just tender. Return chicken and any juices to wok with pak choy. Season with salt and pepper. Stir-fry for 1 to 2 minutes or until heated through. Serve with rice and sprinkled with green onion and coriander.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set