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Sweet chilli and garlic chicken stir fry

Flavour, spice and a bit of kick from chilli, soy sauce and garlic combine well with sweet crunchy vegetables like celery and peppers. Why not try with tofu for a vegetarian alternative?

Prep: 10 mins
Cook: 13 mins
Serves: 2
    • 2 tbsp. vegetable oil
    • 2 thin slices peeled root ginger, finely chopped
    • 2 garlic cloves, peeled and thinly sliced
    • 500g chicken thigh fillet, diced into 1cm pieces
    • 3 stalks celery, thinly sliced
    • 150g sugar snap peas
    • 1 red pepper, deseeded and roughly chopped
    • 1 sachet Blue Dragon Sweet Chilli and Garlic Stir Fry Sauce
    1. Heat a large frying pan or wok over a high heat until smoking hot. Add the oil, then the ginger and garlic and allow to fry for 20 – 30 seconds or until fragrant.
    2. Add the chicken and fry 3 - 4 minutes or until lightly coloured but not fully cooked.
    3. Add the celery, fry for 1 minute then add the sugar snap peas and red pepper and cook a further 3 – 4 minutes or until the vegetables are lightly coloured but not soggy.
    4. Add the Blue Dragon sweet chilli and garlic stir fry sauce, stir well then cook until the sauce coats the meat and vegetables and place on a serving plate and serve immediately.

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