Chilli, peppers and chicken stir-fry
Photo by Babiche Martens
Anyone can put together today’s chicken stir-fry. Have all the vegetables chopped and ready to go before the cooking begins. Cheat and cook the rice to accompany in the microwave. Having a few fresh herbs on hand will add to the flavour.
|¼ cup||Fish sauce|
|¼ cup||Soy sauce|
|1 Tbsp||Brown sugar|
|4||Garlic cloves, crushed|
|½||Red chilli, chopped finely, plus ½ for garnish|
|2 Tbsp||Olive oil|
|1 tsp||Sesame oil|
|400 g||Chicken breasts, sliced thinly|
|1||Green pepper, sliced thinly|
|1||Red pepper, sliced thinly|
|½ head||Broccoli, cut small|
|½ cup||Basil leaves, half shredded|
- In a small bowl combine the fish sauce, soy, sugar, garlic and ½ chilli, chopped finely. Slice the other half of the chilli for garnish.
- Heat the oils in a large frying pan and cook the chicken. Remove to a plate and cook the peppers and broccoli until just cooked. Add the chicken back to the pan, stir through the sauce and heat.
- Serve garnished with basil leaves, sliced chilli and some fluffy rice on the side.
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