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.