Chilli Garlic Chicken Stir Fry



  • 1½ tbsp peanut oil
  • 500 g skinless chicken thigh or breast fillet, sliced
  • 1 red onion, cut into wedges
  • 1 tbsp Gourmet Garden Garlic , Cold Blended Paste
  • 1 tsp Gourmet Garden Chilli , Lightly Dried
  • 1 bunch choy sum, coarsely chopped
  • 100 g snow peas, trimmed
  • 1 bunch broccolini, cut into 4 cm lengths
  • 2 tbsp light soy sauce
  • 2 tbsp chinese rice wine
  • 1 tsp sugar
  • 1 tsp cornflour
  • 2 tbsp Gourmet Garden Coriander , Lightly Dried
  • optional roasted chopped peanuts & thinly sliced spring onions
  • cooked rice


(per Serving)

Nutrition information coming soon


  • 1 Heat 2 teaspoons of peanut oil in a wok and stir-fry chicken over a high heat until just golden. Remove chicken from wok and set aside.
  • 2 Add remaining tablespoon of oil to the wok. Add onion, Garlic Paste and Lightly Dried Chilli and stir fry for a minute or until onion softens. Add vegetables and continue stir-frying for a further 2 minutes.
  • 3 Combine soy sauce, Chinese rice wine, sugar and cornflour in a small bowl and stir through the vegetables.
  • 4 Return chicken to the wok, add Lightly Dried Coriander and stir-fry until chicken is heated through. Serve over steaming hot rice sprinkled with peanuts and thinly sliced spring onions if desired.

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