Garlic, Soy & Sweet Chilli Stir Fry
So, it’s been a while! I’ve finally got around to posting my stir fry recipe my Mum and friends have asked for (…oops :P). It’s a fun one to make, and as usual quantities are flexible (and you can add/minus stuff too).
Ingredients (Serves 4-6)
- 500g chicken breast, cut into small strips
- 1 tbsp season all
- 1 tbsp peanut oil (or extra virgin olive oil)
- 1 cup coriander, coarsely chopped (optional)
- 1 cup sweet chilli sauce
- 2 tbsp lime juice (optional)
- 1 whole garlic bulb, minced
- 3 tbsp ginger, minced (optional)
- 3/4 cup soy sauce
- 2 cups brown rice
- 90g tomato paste (optional)
- 1 500g pkt mixed frozen vegetables (I like Birds Eye Thai Style, click here for info)
 Method
- Using a rice cooker, cook the brown rice.
- Heat the oil on a wok and brown chicken strips on medium heat, seasoning with garlic, ginger and season all.
- Add all other ingredients except for the rice & tomato paste. Simmer on medium-low heat for about 20 minutes.
- Add tomato paste if desired and simmer on medium heat for 5 minutes.
- Add 3/4 cup of corinader and stir in.
Serve with rice, using the rest of the coriander to garnish.
Note: This dish can also be served with rice noodles; stir these in well during step 4 with a little water, covering the noodles in the sauce.