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.

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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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
  • 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.


  • Save time by swapping chopped veges and sauce for a Taylor Farms Sesame Chilli Stir Fry Kit.