Sweet chilli and chicken stir fry is a definite for convenience and for your weekly shopping budget. I’m always on a quest to find quick, easy, and healthy recipes to enjoy that won’t keep me slaving away in the kitchen for hours. Making a stir fry is always sure to be a win because it’s one of those meals where you can do a fridge clean-out. I used leftover chicken from a roast dinner, but you could create a prawn stir fry perhaps, or a beef one, or even keep it vegetarian. I just grabbed what I had in the fridge, and then purchased some pak choi, gluten free noodles and sauce from the shop. This sweet chilli chicken stir fry is a great, easy mid week recipe and the vegetables I chose are perfectly suited for the sauce I chose. So if you need a starting place, this is a really good one!
You could try this with different ingredients. I personally would choose chicken or beef. I don’t think the sauce would complement steak or other red meat quite as well. I may use jasmine rice next time. If you like using rice in your recipes, you may like to read my sweet potato with pepper rice.
I used Amoy rice noodles which are labelled gluten free, and can be just thrown into the wok! I then used Blue Dragon Sweet chilli and garlic stir fry sauce.
Ingredients for Blue Dragon Sauce: Water, Sugar, White Rice Vinegar (6%), Glucose-Fructose Syrup, Modified Maize Starch, Red Chilli Paste (3.5%) [Red Chilli Peppers, Salt, Acidity Regulator (Acetic Acid)], Garlic Purée (3%), Ginger Purée, Concentrated Tomato Paste, Rapeseed Oil, Salt, Chilli Flakes, Paprika Extract.
Sweet Chilli Chicken Stir Fry
A delicious blend of sweet chilli and vegetables that can be ready in a jiffy!
Ingredients
- 120 g Blue Dragon Sweet Chilli and garlic sauce vegan
- 300 g gluten free rice noodles Amoy (2 pack)
- 4 spring onions
- 400 g chicken breast diced
- 300 g pak choi
- 175 g baby sweetcorn
- 2 peppers diced
Instructions
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Dice up all the vegetables except for the pak choi. Cut the bottom part of the pak choi and separate the leaves.
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If you are not using leftover chicken, dice it up and fry it in the wok with a little drizzle of sunflower or vegetable oil.
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Add the pak choi to some boiling water for 5 minutes. Drain.
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In your wok, add in all the veg, the pak choi and the chicken.
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Add in the noodles and the sauce and mix well.
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Once everything is combined and hot you are ready to plate up!
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