Chilli Chicken Stir Fry Recipes

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SWEET CHILLI CHICKEN STIR FRY



Sweet Chilli Chicken Stir Fry image

Make this sweet chilli chicken stir fry recipe for dinner tonight. You'll need simple ingredients like sweet chilli sauce, courgette, red bell peppers and carrots.

Provided by Michelle Minnaar

Categories     Dinner

Time 30m

Number Of Ingredients 8

30ml (2 tbsp) vegetable oil
5ml (1 tsp) Chinese five spice
300g (10oz) skinless chicken breasts, cut into thin strips
1 carrot, washed and julienned
1 leek, washed and julienned
1 courgette, washed and julienned
1 red pepper, washed and julienned
90g (3oz) sweet chilli sauce

Steps:

  • Dust the chicken with the Chinese five spice.
  • Heat the oil in a large wok and fry the chicken for 5 minutes until it's browned on all sides.
  • Add the leek and carrot and continue to stir fry for another 5 minutes.
  • Add the courgette and pepper and continue to stir fry for another 5 minutes.
  • Pour in the sweet chilli sauce, stirring to ensure that all the ingredients get covered with the sauce. Fry for 2 minutes.
  • Serve immediately with egg fried rice.

Nutrition Facts : ServingSize 1, Calories 283 calories, Sugar 4g, Sodium 85mg, Fat 12.7g, SaturatedFat 2.9g, Carbohydrate 18.4g, Fiber 1.9g, Protein 23.1g, Cholesterol 67mg

SIMPLE CHILLI CHICKEN RECIPE BY TASTY



Simple Chilli Chicken Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 chicken breasts
1 teaspoon salt
½ teaspoon pepper
1 egg, beaten
¾ cup flour
1 green pepper, sliced
1 red pepper, sliced
rice, to serve
3 cloves garlic cloves, crushed
1 red chilli, chopped
3 tablespoons soy sauce
2 tablespoons tomato puree
½ cup water

Steps:

  • Season the chicken with salt and pepper.
  • Cut the chicken into thin strips then coat in the egg wash and flour.
  • Shallow fry for a few minutes on each side, until golden brown.
  • Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
  • In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
  • Add back in the chicken and peppers and stir well in the sauce.
  • Serve with rice.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams

CHILLI CHICKEN STIR-FRY



Chilli Chicken Stir-Fry image

Quick and tastefully light meal with crunchy vegetables and chicken. You may even try this dish with beef instead of chicken. Serve with fried rice or plain steamed jasmine rice.

Provided by AaliyahsAaronsMum

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 18

500 g skinless chicken breasts
1 tablespoon light soy sauce
2 tablespoons oyster sauce
1 teaspoon Chinese five spice powder
1 pinch ground black pepper
1 -2 tablespoon peanut oil (or any flavourless oil)
2 garlic cloves, grated
1 inch fresh ginger, grated
100 g small broccoli florets
100 g mange-touts peas
50 g baby corn
1 carrot, sliced diagonally 3cm thick
2 red chilies, chopped (de-seeded if you wish)
150 ml hot chicken stock
1 tablespoon dark soy sauce
1 tablespoon cornflour, mixed with
5 tablespoons hot water
1 spring onion, finely chopped for garnish

Steps:

  • Slice the chicken into thin bite-size strips.
  • In a bowl, mix soy sauce, oyster sauce, five-spice powder and black pepper and add in the chicken strips and give it all a good mix till the chicken pieces are coated evenly.
  • Leave to marinate for atleast 30 minutes.
  • Heat a wok over high heat, and when hot, add the oil.
  • Stir-fry the garlic and ginger for about 30 seconds before adding the chicken and its marinade and cook for about 6-8 minutes or so stirring constantly (till the chicken is cooked).
  • Add the vegetables and chillies to the wok, and fry briskly for a minute.
  • Pour in the hot chicken stock and add the dark soy sauce and give it a good stir.
  • Mix cornflour in hot water till dissolved and pour into the wok.
  • Stir until the sauce is thickened, season to taste, and serve straight away.

Nutrition Facts : Calories 454.8, Fat 14.6, SaturatedFat 2.8, Cholesterol 160, Sodium 2065.8, Carbohydrate 20, Fiber 2.6, Sugar 5.2, Protein 60.4

SWEET CHILI CHICKEN STIR FRY



Sweet Chili Chicken Stir Fry image

Easy chicken stir fry to use up sweet chili sauce!

Provided by HarrietAMF1

Time 30m

Yield Serves 2

Number Of Ingredients 26

2 chicken breasts diced
1 tbsp cornstarch
pinch of salt
pinch of pepper
2 chicken breasts diced
1 tbsp cornstarch
pinch of salt
pinch of pepper
2 tbsp soy sauce
1 tbsp white wine vinegar
2 tbsp brown sugar
2 tbsp sweet chili sauce
2 chicken breasts diced
1 tbsp cornstarch
pinch of salt
pinch of pepper
2 tbsp soy sauce
1 tbsp white wine vinegar
2 tbsp brown sugar
2 tbsp sweet chili sauce
1 tbsp vegetable oil
320 g vegetable stir fry mix
1 garlic clove minced
half bunch of spring onions
boiled rice or noodles
coriander

Steps:

  • Place the chicken onto a plate, add the cornflour, salt and pepper, toss 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 until lightly browned.
  • Add in the vegetable stir fry mix and fry for a further two minutes
  • Add in the garlic, soy sauce, white wine vinegar, brown sugar and sweet chilli sauce. Continue to heat on high, tossing everything, until heated through. Check the chicken is cooked by taking a large piece and slicing in half.
  • Stir through the chopped spring onions and coriander.
  • Serve with rice or noodles.

SOY & CHILLI CHICKEN WITH PEPPERS & PEANUTS



Soy & chilli chicken with peppers & peanuts image

Try our takeaway-style soy and chilli chicken stir-fry with rice on the side or noodles. Ready in just 30 minutes, it's a perfect Friday night treat

Provided by Barney Desmazery

Categories     Dinner

Time 30m

Number Of Ingredients 14

2 tbsp Shaohsing wine or dry sherry
1 tbsp cornflour
2 tbsp soy sauce
3 chicken breasts, cut into large chunks
3 tbsp sunflower oil
2 red peppers, deseeded and cut into large chunks
small bunch of spring onions, whites cut into finger lengths, greens finely sliced
4 garlic cloves, finely sliced
thumb-sized piece of ginger, peeled and finely sliced
1 red chilli, sliced
½ tsp caster sugar
2 tsp malt vinegar
80g roasted peanuts or cashews
rice or noodles, to serve (optional)

Steps:

  • Mix together the wine, cornflour and half the soy sauce in a large bowl, then tip in the chicken pieces and toss to coat. You can do this up to a day ahead and keep covered and chilled until needed. Heat half the oil in a wok over a high heat and fry the chicken for 4-5 mins, stirring occasionally, until golden on all sides. Scoop out onto a plate.
  • Heat the rest of the oil in the same wok and fry the peppers and spring onion whites for 1 min. Add the garlic, ginger and chilli, and stir-fry for another minute. Add the sugar, vinegar and the remaining soy. Let everything sizzle for 30 seconds, then tip the chicken and any juices into the wok along with the nuts. Stir-fry for another 1-2 mins until the chicken is cooked through. Stir through the spring onion greens and serve with rice or toss through some cooked noodles, if you like.

Nutrition Facts : Calories 412 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 1.6 milligram of sodium

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