Chilli chicken stir fry
Whether or not you're planning an elaborate menu or merely planning in advance for tomorrow Chilli chicken stir fry. This recipe stems in many decades of enjoying it in kitchen. I realize that adding a couple ingredients into your recipe adds thickness to what exactly is usually dull. You may be searching for milder foods to make with your leftovers. Pleasant and light Chilli chicken stir fry ideal for post-vacation. The substances within this recipe receive your tongue thumping, and have become waist-friendly once you require a'bite' after a busy trip. Using a few elements as alternatives, this soup is loaded with a fall and spicy flavor that produces it creamy. The perfect Chilli chicken stir fry to warm you up on cool winter days. Best for employing leftover. Meals is also a important factor in your daily diet . You should compare the exact amount of this food that you normally eat into the serving size listed on the tag. Eating huge parts or parts may lead to excess fat gain.
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How to make Chilli chicken stir fry
Yield = 4Prep time: 0:25
Cook time: 0:20
Total time: 0:45
Ingredients
- 1 1/2 cups jasmine rice, well rinsed
- 400g chicken breast fillets, trimmed
- 1 tablespoon canola oil
- 1 red capsicum, quartered, roughly chopped
- 1 yellow capsicum, quartered, roughly chopped
- 4 green onions, diagonally sliced
- 150g snow peas, trimmed, halved
- 1/3 cup water chestnuts, quartered
- 190g jar chilli jam (see note)
- 2/3 cup Thai basil leaves
Method
- Step 1 Bring 3 cups water to the boil in a large saucepan over high heat. Add rice. Stir briefly and return to the boil. Cover and reduce heat to low. Simmer for 15 minutes. Remove from heat. Stand, covered, for 5 minutes.
- Step 2 Meanwhile, cut chicken fillets in half lengthways. Thinly slice across the grain. Heat a wok over high heat until very hot. Add 1 teaspoon oil and swirl to coat. Add half the chicken. Stir-fry for 3 minutes or until golden. Transfer to a plate. Repeat with oil and remaining chicken.
- Step 3 Add remaining 2 teaspoons oil to wok and swirl to coat. Add capsicum, onion and snow peas. Stir-fry for 2 minutes. Add water chestnuts and chilli jam. Stir to combine. Return chicken and any juices to wok. Stir-fry for 1 minute or until heated through. Stir through half the basil.
- Step 4 Spoon rice onto plates. Top with chilli chicken stir-fry and remaining basil. Serve.
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