Chilli chicken stir fry

Chilli chicken stir fry
Prep time
Cook time
Total time
Serves: 4
  • 1 tablespoon olive oil
  • 500g Coles Australian RSPCA Approved Chicken Thigh Fillets, thinly sliced
  • 1 brown onion, cut into thin wedges
  • 1 red capsicum, seeded, thinly sliced
  • 200g green beans, trimmed, cut into 3cm pieces
  • 1 red birdseye chilli, thinly sliced
  • 1 long green chilli, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • Steamed long-grain white rice, to serve
  1. Step1
  2. Heat the oil in large wok or frying pan over high heat. Add the chicken and stir-fry, in 2 batches, for 5 mins or until browned and cooked through.
  3. Step 2
  4. Add the onion, capsicum, beans and combined chilli. Stir-fry for 3 mins or until onion is tender.
  5. Step 3
  6. Combine the soy sauce, tomato sauce, vinegar and sugar in a small bowl. Return the chicken to the wok or frying pan with the soy sauce mixture. Stir-fry for 2 mins or until the sauce boils and thickens slightly.
  7. Step 4
  8. Divide the rice and stir-fry among serving bowls to serve.