Chilli chicken stir-fry

Chilli chicken stir-fry

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Combine green and red chilli to make this fiery chicken stir-fry.

The ingredient of Chilli chicken stir-fry

  1. 1 tablespoon olive oil
  2. 500g Coles Australian RSPCA Approved Chicken Thigh Fillets, thinly sliced
  3. 1 brown onion, cut into thin wedges
  4. 1 red capsicum, seeded, thinly sliced
  5. 200g green beans, trimmed, cut into 3cm pieces
  6. 1 red birdseye chilli, thinly sliced
  7. 1 long green chilli, thinly sliced
  8. 2 tablespoons soy sauce
  9. 1 tablespoon tomato sauce
  10. 1 tablespoon rice vinegar
  11. 1 tablespoon brown sugar
  12. Steamed long-grain white rice, to serve

The instruction how to make Chilli chicken stir-fry

  1. Heat the oil in large wok or frying pan over high heat. Add the chicken and stir-fry, in 2 batches, for 5 mins or until browned and cooked through.
  2. Add the onion, capsicum, beans and combined chilli. Stir-fry for 3 mins or until onion is tender.
  3. Combine the soy sauce, tomato sauce, vinegar and sugar in a small bowl. Return the chicken to the wok or frying pan with the soy sauce mixture. Stir-fry for 2 mins or until the sauce boils and thickens slightly.
  4. Divide the rice and stir-fry among serving bowls to serve.

Nutritions of Chilli chicken stir-fry

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calories: https://schema.org
calories: NutritionInformation

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