Sweet Chilli Chicken Stir-Fry

  • Preparation: 10’
  • Cooking: 10’
  • Total time: 20’


  • 1 clove garlic
  • 2cm piece of ginger
  • 1 bunch root and stems fresh coriander
  • 600g chicken thigh fillets, cut into 3
  • 2 tablespoons soy sauce
  • 3 tablespoons shaoxing wine (chinese rice wine)
  • 1 teaspoon white sugar
  • 1 tablespoon cornflour
  • 1 tablespoon vegetable oil
  • 1 onion, cut into thin wedges
  • 300g mixture of bok choy, broccoli and zucchini, cut into large pieces
  • 2 tablespoons sweet chilli sauce
  • toasted sesame seeds
  • serve with steamed jasmine rice and top with chopped coriander

Step 1

Insert Multiblade and add garlic, ginger and coriander root and stem. Press PULSE for 3 seconds. Scrape down sides and repeat until finely chopped.

Step 2

Spoon into a mixing bowl along with the chicken, soy sauce, Shaoxing wine, sugar and cornflour and mix well. Marinate for as long as time permits.

Step 3

Insert StirAssist and add oil and onion. Select FRY P1 and press START. Cook for 2 minutes and add drained chicken mixture. Press START to continue cooking.

Step 4

With 4 minutes remaining on the cook time, add vegetables.

Step 5

Mix sweet chilli sauce with any remaining sauce from drained chicken and add to bowl. Press START to continue cooking.

Step 6

At the end of the cooking time, serve with steamed rice and garnish with toasted sesame seeds and coriander