Chilli Chicken Stir-Fry Bowl
This easy chicken mince stir-fry is a great quick dinner. It's adaptable so you can use up whatever veggies are in the fridge - try zucchini, capsicum, snow peas or broccoli.
Ingredients 15
1 1⁄3 cups uncooked white rice
400 g chicken mince
1 carrot, medium, peeled and julienned or grated
150 g green beans, trimmed and cut into 2cm pieces
1 red chili, small, finely sliced (remove seeds for less heat)
2 cloves garlic, minced
1 tbsp oil
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tsp sesame oil
1 tsp cornflour
3 tbsp water
1 tsp sugar
2 spring onions, sliced, optional, for garnish
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Method 9
Cook the according to package instructions. Fluff with a fork when done and keep warm.
In a small bowl, mix the , , , , , , and . Set aside.
Heat the in a large nonstick pan or wok over medium-high heat.
Add the and , stirring until fragrant (about 30 seconds).
Add the , breaking it up gently with a wooden spoon. Cook for 3–4 minutes until just cooked through.
Add the thinly sliced and . Stir-fry for about 5–6 minutes until veggies are tender-crisp.
Pour the prepared over the and . Toss everything well; continue cooking for 2–3 minutes until the sauce thickens and coats the mixture. Make sure the stir-fry stays saucy, adding a splash of if needed.
To serve, scoop cooked into a bowl for each person. Top with a generous amount of the stir-fry.
Garnish with or sesame seeds if using and serve immediately.
Helpful tips
If you prefer extra sauciness, add an extra tablespoon of water to the sauce mixture.
Don’t overcook the chicken mince, it will dry out if cooked for too long.
You can prep the veggies ahead of time for even faster assembly.
Try jasmine rice for more aroma, or use brown rice for a healthier option.
