Crispy Chicken Chilli Stir Fry

Stuck at home? Your favourite resto closed? Try this quick easy meal! A combination that is sure to be a hit with the family. Not a fan of chilli, reduce or remove to taste, either way this will be a stir fry with a difference!

Serves 4, 5min prep and 15min cooking time!

Ingredients

• 2 tablespoons peanut oil
• 6 chicken thigh fillets
• Sliced long red chilli
• Steamed rice to serve
• 1 bunch spring onions
• 4cm ginger
• 2 garlic cloves
• Thai basil leaves
• Half cup roasted cashews
• 90g sugar peas
• 2 tablespoons sweet soy sauce
• 60ml rice wine
• 1 teaspoon chilli paste
• 3 carrots sliced to matchsticks
• I tablespoon fish sauce

Method

• Heat oil in pan or large wok on high heat
• Season chicken and cook skin down till golden brown (5mins)
• Turn chicken and cook for further 3min or till cooked through
• Remove chicken from Wok
• Add Spring onion and cook for 2-3mins
• Add ginger and garlic and cook for a further 2mins
• Add sweet soy, fish sauce, rice wine and chilli paste and cook for a further 2 mins
• Add carrots and peas and cook until tender (2-3mins)
• Slice cooked chicken and mix with stir fry adding basil and cashews
• Serve with steamed rice and sliced chill

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