Quick Chicken Stir Fry (without the shop-bought stir fry sauce!

• Meat

  • 3 Chicken breast, fillets

• Produce

  • 1 Chilli, small red
  • 2 cloves Garlic
  • 1 bunch Spring onions
  • 1 cup Sugar snap peas

• Condiments

  • 3 tbsp Chilli sauce, sweet
  • 4 tbsp Soy sauce
  • 2 tbsp Tomato ketchup

• Pasta & Grains

  • 1 Rice or noodles

• Baking & Spices

  • 3 tbsp Brown sugar
  • 2 tbsp Cornflour
  • 1 pinch Pepper
  • 1 Pepper, yellow
  • 1 Red pepper
  • 1 pinch Salt

• Oils & Vinegars

  • 2 tbsp Chinese rice vinegar
  • 2 tbsp Vegetable oil

Found on kitchensanctuary.com

Description

Ingredients

• 3 chicken breast fillets, sliced into bite-size pieces
• 2 tbsp cornflour (cornstarch)
• pinch of salt
• pinch of pepper
• 2 tbsp vegetable oil
• 1 cup sugar snap peas (snow peas)
• 1 yellow pepper, deseeded and sliced
• 1 red pepper, deseeded and sliced
• 2 cloves of garlic, peeled and minced
• 4 tbsp soy sauce
• 2 tbsp Chinese rice vinegar
• 3 tbsp brown sugar
• 3 tbsp sweet chilli sauce
• 2 tbsp tomato ketchup
• 1 bunch spring onions (scallions), chopped
• 1 small red chilli, deseeded and sliced
• To serve:
• Boiled rice or noodles

Directions

• Place the chicken onto a plate, add the cornflour, salt and pepper, then together together to coat the chicken.
• Add the oil to a wok and heat on high. When the oil is very hot, add in the chicken and fry for 5-6 minutes –turning a couple of times until lightly browned.
• Add in the sugar snap peas and peppers and fry for a further two minutes
• Add in the garlic, soy sauce, Chinese rice vinegar, brown sugar, sweet chilli sauce and tomato ketchup. Continue to heat on high, tossing everything with a spatula, until heated through. Check the chicken is cooked by taking a large piece and slicing in half. If it’s no longer pink in the middle, it’s cooked.
• Stir through the chopped spring onions and the chopped chilli, heat for one more minute until they’re hot, but still crunchy
• Serve with rice or noodles.