Chilli Chicken Stir-Fry

Chilli Chicken Stir-Fry

By Atika Lim  , , ,

May 23, 2016

0 0 5 0
  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings


2 tbsps peanut oil

600 g chicken thigh fillets, trimmed, sliced thinly

¼ cup kecap manis

2 tbsps Chinese rice wine

¼ cup sweet chilli sauce

1/3 cup water

200 g sugar snap peas, trimmed

3 scallions, cut into 4 cm lengths


1Heat the oil in wok or large frying pan over high heat. Stir-fry chicken in batches, until browned. Remove and set aside.

2Add kecap mani, rice wine, chilli sauce and water to wok, bring to boil. Return chicken to wok, stir-fry for about 5 mins or until chicken is just cooked.

3Add sugar snap peas and scallions; stir-fry for about 3 mins or until peas are tender. Serve with rice, if desired.

0 Reviews

All fields and a star-rating are required to submit a review.