Sticky caramel chicken stir-fry

Recipes / Meat

Quick and no-fuss, this chicken stir-fry is a great recipe when youre short on time.

Recipe «Sticky caramel chicken stir-fry» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp Chinese caramel sauce, 2 tbsp sweet chilli sauce, 2 tsp soy sauce, 1 tbsp shao hsing, 2 tsp brown sugar , 600g chicken breast fillets, trimmed, thinly sliced, 1 1/2 cups white long grain rice, 1 tbsp Alfa One rice bran oil , 1 medium brown onion, chopped, 1 garlic clove, crushed, 1 tsp dried chilli flakes, 1 medium red capsicum, thinly sliced, 1 bunch baby pak choy, chopped, 2 green onions, thinly sliced, 2 tbsp chopped fresh coriander leaves.

Ingredients:

  • 2 tbsp Chinese caramel sauce 
  • 2 tbsp sweet chilli sauce 
  • 2 tsp soy sauce 
  • 1 tbsp shao hsing 
  • 2 tsp brown sugar 
  • 600g chicken breast fillets, trimmed, thinly sliced 
  • 1 1/2 cups white long grain rice 
  • 1 tbsp Alfa One rice bran oil 
  • 1 medium brown onion, chopped 
  • 1 garlic clove, crushed 
  • 1 tsp dried chilli flakes 
  • 1 medium red capsicum, thinly sliced 
  • 1 bunch baby pak choy, chopped 
  • 2 green onions, thinly sliced 
  • 2 tbsp chopped fresh coriander leaves 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.