Name: Chilli chicken stir-fry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 2 cup (400g) jasmine rice; 3 cup (750ml) water; 2 tablespoon peanut or vegetable oil; 500 gram baby buk choy; 600 gram chicken thigh fillets, trimmed, chopped into thin strips; 1 teaspoon cornflour; 2 tablespoon white vinegar; 4 centimetre piece fresh ginger, peeled, sliced thinly; 2 clove garlic, sliced thinly; 1 fresh long red chilli, deseeded, sliced; 1/2 cup (125ml) sweet chilli sauce; 1/4 cup (60ml) soy sauce; 1 bunch green onions, cut into 3cm lengths

Chilli chicken stir-fry

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Serves 4

Prep

Cook

20M

Total

25M

Ingredients

2 cup (400g) jasmine rice

3 cup (750ml) water

2 tablespoon peanut or vegetable oil

500 gram baby buk choy

600 gram chicken thigh fillets, trimmed, chopped into thin strips

1 teaspoon cornflour

2 tablespoon white vinegar

4 centimetre piece fresh ginger, peeled, sliced thinly

2 clove garlic, sliced thinly

1 fresh long red chilli, deseeded, sliced

1/2 cup (125ml) sweet chilli sauce

1/4 cup (60ml) soy sauce

1 bunch green onions, cut into 3cm lengths

Method

1.Place rice in a microwave-safe container with the water. Cover with lid; microwave on high for 18 minutes or until tender.

2.Meanwhile, heat a teaspoon of oil in a wok over high heat; stir-fry buk choy with a splash of water for 1 minute or until wilted. Remove from wok. Add another teaspoon of oil to wok, stir-fry 1/4 of the chicken until cooked. Remove from wok and repeat until all chicken is cooked.

3.Stir cornflour and vinegar in small bowl; add to the wok. Cook, stirring, for about 1 minute or until the sauce is thickened and darkened. Stir in the buk choy.

4.Reduce the heat to medium; add 2 teaspoons oil. Stir-fry the ginger, garlic and chilli until softened and fragrant. Return the chicken to the wok with sauces and onions.

5.Serve stir-fry immediately with jasmine rice.

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