Stir-Fried Sweet Chilli Chicken2013-06-25
- 1/3 cup (80ml) light soy sauce
- 1/4 cup (60ml) sweet chilli sauce
- 1 tbs caster sugar
- 2 tbs rice vinegar
- 3 x 170g chicken breasts, thinly sliced
- 450g packet noodles
- 1/4 cup (60ml) sunflower oil
- 2 garlic cloves, sliced
- 2 tsp grated ginger
- 2 bunches broccoli, cut into thirds
- 1 onion, thinly sliced
- 1 red capsicum, thinly sliced
Combine soy sauce, chilli sauce, sugar and vinegar in a large bowl. Add chicken, stir well to coat, then marinate in the fridge for 15 minutes.
Meanwhile, cook noodles according to packet instructions. Drain, then set aside and keep warm.
Heat 1 1/2 tbs oil in a wok or large frypan over high heat. When smoking, drain chicken (reserving marinade), then stir-fry in 2 batches for 3-4 minutes until golden. Remove and set aside. Carefully wipe the wok clean with paper towel.
Add reserved marinade to wok and bring to the boil over high heat. Allow to bubble for 1 minute, then set marinade aside. Wipe wok clean with paper towel.
Heat the remaining oil in wok over high heat. Stir-fry the garlic, ginger, broccoli, onion and capsicum for 1 minute. Return chicken and marinade to wok and stir-fry for 2 minutes or until heated through. Serve immediately with the noodles.