Sweet Chilli Chicken Stir-Fry
By Dominique WoolfSticky, vibrant and on the table in minutes. Dominique Woolf’s sweet chilli chicken stir-fry brings big, punchy flavours to busy weeknights with zero fuss.Time and servings
Ingredients
14 total- 5 tbsp Woolf's Kitchen Pineapple Sweet Chilli
- 1 tbsp soy sauce
- 1 tbsp runny honey
- 250g boneless, skinless chicken thigh fillets, sliced
- 1 tbsp cornflour
- 3 tbsp neutral oil
- 2 salad onions, cut into roughly 3cm pieces
- 1 red pepper, sliced
- 75g sugar snap peas
- 2 garlic cloves, crushed or grated
- 1 tsp ginger, grated
- cooked rice, to serve
- coriander leaves, to serve (optional)
- 1 red chilli, sliced, to serve (optional)
Method
6 stepsStep 1
In a small bowl, mix the Woolf’s Kitchen Pineapple Sweet Chilli, 3 tbsp water, soy sauce and runny honey together, then set aside.
Step 2
Put the chicken into a dish, sprinkle over the cornflour and season. Toss well to coat, making sure every piece is evenly covered.
Step 3
Heat 2 tbsp oil in a large pan or wok over a high heat. Once the oil is very hot, add the chicken and fry for 4–5 mins until golden and cooked through. Transfer to a plate and set aside.
Step 4
Add the remaining 1 tbsp oil to the pan, then tip in the salad onions, red pepper and sugar snap peas. Stir-fry for 2 mins until just tender, then stir in the garlic and ginger and cook for a further 30 secs.
Step 5
Return the chicken to the pan and pour over the sauce mixture. Toss to coat and bubble for 1 min, until the chicken is hot and the sauce is glossy.
Step 6
Divide between plates and serve with cooked rice, scattered with coriander leaves and sliced red chilli, if you like.