It’s very easy to fall into the stir fry trap – a few veggies, maybe some meat and a jar of stir fry sauce. We all do it, but it can get boring very quickly!
Sauces from a jar have their advantages, but making your own sauce can be just as quick – plus there are endless variations.
This is a sweet and spicy version – made using sweet chilli sauce, chillies and brown sugar – plus a few other goodies. If you don’t want too much heat, then leave out the fresh chillies – my kids still eat every bite even with a little sweet chilli sauce!
You could add a little more sugar, plus the juice of a lime for a tangy-sweet sauce.
Or try adding pineapple chunks and juice, a little malt vinegar and an extra squirt of ketchup for a quick sweet and sour stir fry.
Pile in the veggies and watch the kids eat them up with no complaints!
So much tastier than take-out!
I first created this post for DIYs.com – check them out for fab craft and recipe ideas!
- 3 chicken breast fillets, sliced into bite-size pieces
- 2 tbsp cornflour (cornstarch)
- pinch of salt
- pinch of pepper
- 2 tbsp vegetable oil
- 1 cup sugar snap peas (snow peas)
- 1 yellow pepper, deseeded and sliced
- 1 red pepper, deseeded and sliced
- 2 cloves of garlic, peeled and minced
- 4 tbsp soy sauce
- 2 tbsp Chinese rice vinegar
- 3 tbsp brown sugar
- 3 tbsp sweet chilli sauce
- 2 tbsp tomato ketchup
- 1 bunch spring onions (scallions), chopped
- 1 small red chilli, deseeded and sliced
- To serve:
- Boiled rice or noodles
- Place the chicken onto a plate, add the cornflour, salt and pepper, then together together to coat the chicken.
- Add the oil to a wok and heat on high. When the oil is very hot, add in the chicken and fry for 5-6 minutes –turning a couple of times until lightly browned.
- Add in the sugar snap peas and peppers and fry for a further two minutes
- Add in the garlic, soy sauce, Chinese rice vinegar, brown sugar, sweet chilli sauce and tomato ketchup. Continue to heat on high, tossing everything with a spatula, until heated through. Check the chicken is cooked by taking a large piece and slicing in half. If it’s no longer pink in the middle, it’s cooked.
- Stir through the chopped spring onions and the chopped chilli, heat for one more minute until they’re hot, but still crunchy
- Serve with rice or noodles.