4 Servings
Prep Time
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Vibrant, crunchy and with a fiery sidekick, this delicious chilli chicken stir-fry is simple but packed with so many flavours!


  • 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

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


Add kecap manis, 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.


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

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