Name: Chilli chicken stir-fry with Asian greens
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Chilli chicken stir-fry with asian greens; 2 1/2 cup (500g) jasmine rice; 1 tablespoon sesame oil; 4 (800g) breast fillets, thinly sliced; 2 clove garlic, crushed; 1 (350g) red capsicum, thinly sliced; 1/3 cup (100g) thai chilli jam; 2 tablespoon sweet chilli sauce; 1/4 cup (60ml) chicken stock; 500 gram baby bok choy, halved lengthways; 225 gram can water chestnuts, drained, halved; 4 green onions, thinly sliced; 1 tablespoon sesame seeds, toasted

Chilli chicken stir-fry with Asian greens

This delicious Asian chilli chicken stir-fry is packed full of flavour and the goodness of veggies. Plus, it's easy to make - perfect for a mid-week family dinner.

Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

Chilli chicken stir-fry with asian greens

2 1/2 cup (500g) jasmine rice

1 tablespoon sesame oil

4 (800g) breast fillets, thinly sliced

2 clove garlic, crushed

1 (350g) red capsicum, thinly sliced

1/3 cup (100g) thai chilli jam

2 tablespoon sweet chilli sauce

1/4 cup (60ml) chicken stock

500 gram baby bok choy, halved lengthways

225 gram can water chestnuts, drained, halved

4 green onions, thinly sliced

1 tablespoon sesame seeds, toasted

Method

Chilli-chicken stir-fry with asian greens

1.Bring a large saucepan of water to the boil. Cook rice, uncovered, until just tender; drain. Cover to keep warm.

2.Heat half of the oil in a wok. In batches, stir-fry chicken until cooked through. Add garlic, capsicum, jam, sauce and stock; stir-fry about 2 minutes or until sauce thickens slightly. Remove from wok.

3.Heat remaining oil in same cleaned wok; stir-fry bok choy, chestnuts and onion until bok choy just wilts. Divide bok choy mixture among serving plates; top with chilli chicken, sprinkle with sesame seeds. Serve with rice.