Ingredients
Scale
- 1 tbsp olive oil
- 1 tbsp freshly minced garlic
- 1 tbsp freshly minced ginger
- 2 boneless, skinless chicken breasts (600 g/1 lb 5 oz), cut into bite-sized pieces
- ¼ cup (60 ml) tamari or all-purpose soy sauce
- ⅓ cup (80 ml) sweet chilli sauce (see note 1 for gluten-free)
- 1 cup (60 g) broccoli florets
- 1 red capsicum (bell pepper), sliced
- 1 red onion, quartered
- Steamed rice, to serve
- Sliced spring onion (scallion), to serve
Instructions
- Heat the olive in a large frying pan over high heat. Add the garlic and ginger and cook, stirring, for 30 seconds.
- Add the chicken and cook for 2–4 minutes until it is sealed and has changed colour.
- Add the tamari or soy sauce, sweet chilli sauce, broccoli and ¼ cup (60 ml) of water. Stir to combine. Place the lid on and cook for 2 minutes.
- Stir through the red capsicum and red onion and cook for 1 minute or until the chicken is cooked through.
- Serve with rice, topped with fresh spring onion.
Notes
Note 1 – Although sweet chilli sauce is generally gluten-free, always check the ingredients listing on the jar.
MAKE AHEAD
This recipe is best cooked fresh, but you can get a head start on dinner by slicing the chicken and vegetables up to 2 days before cooking. Store in an airtight container in the fridge.
LEFTOVERS
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Not suitable for freezing.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: stir fry
- Method: stir fry
- Cuisine: Thai