Ingredients
- 500 g skinless chicken breast, sliced
- 1/3 Cup sweet chilli sauce
- 1/4 Cup soy sauce
- 2 Tbsp Rice wine vinegar
- 1 Onion, diced
- 1 Red bell pepper, sliced
- 4 Cloves garlic, finely diced
- 1 red chilli, deseeded and finely diced
- 1 carrot, diced or sliced
- Enough cooked brown or white rice for four to serve
Details
Servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Make the sauce by combining sweet chilli, soy sauce, and rice wine vinegar. You can also add a bit of grated ginger if you like (just not really my thing so I didn't use any). Stir in the chicken and marinate for about 15 minutes.
Step 2
Heat a small bit of oil in a fry pan or wok. Add the chicken (trying to leave behind as much of the sauce as possible) and fry until cooked (about 4 or so minutes), add the vegetables and fry a couple more minutes.
Step 3
Add the remaining sauce and continue to fry until hot. Serve over rice (or noodles if you prefer)
You'll also love
-
VEGETABLE SOUP
4.2/5
(22 Votes)
-
Falafel Balls
4.1/5
(28 Votes)
-
Simple Roasted Squash Soup
4.3/5
(11 Votes)
-
Easy Buffalo Chicken Wrap
4.3/5
(14 Votes)
-
Chicken Biriyani
4.2/5
(23 Votes)
-
Sweet and Sour Sauce
4.3/5
(15 Votes)
-
Sautéed Liver and Cucumber
4.5/5
(18 Votes)
-
California Roll
4.2/5
(22 Votes)
Chef Tips and Tricks
These quick and easy chicken quesadillas are the perfect, last-minute family dinner!
INGREDIENTS:
- 2 chicken breasts
- 1/2 cup of tomato sauce
- 1/2 cup of chives, chopped
- 1 tsp. of Mexican spice mix
- 4 Tortillas
- Cheddar
- Salt, to taste
METHOD:
- Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
- Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
- Fold up tortillas, and heat in a frying pan until golden.
- Enjoy!
Review this recipe