Sweet Chilli Chicken Stir-Fry

Sweet Chilli Chicken Stir-Fry

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Serves 4

Preparation time – 5 minutes
Cooking time – 20 minutes

Secret to a great stir-fry is to have all ingredients ready before you start to cook. Result is truly marvelous.


1 tbsp groundnut oil 500 g/ 1 lb free-range chicken breast, cut into bite-size pieces 1 large onion, cut into large pieces 2 garlic cloves, sliced 1 tbsp finely chopped fresh root ginger 100 g/ 3 ½ oz pineapple, peeled and ‘eyes’ removed, sliced and cut into wedges 250 g/ 8 oz sweet chilli stir-fry sauce 150 g 5 oz tinned water chestnuts, halved 1 tbsp soy sauce 1 tbsp lime juice 125 g/ 4 oz frozen peas 2 tbsps roughly chopped unsalted cashew nuts


  1. Heat the oil in a wok or a large frying pan over a medium heat. Tip in the chicken pieces and cook for 3 – 4 minutes, stirring frequently, until golden brown all over. It is important to get a good colour on the chicken.
  2. Remove from the heat with a slotted spoon and set aside.
  3. Add the onion to the wok and stir-fry for 2 -3 minutes until golden and beginning to soften, then add the garlic and ginger and stir-fry for 1 -2 minutes. Stir in the pineapple and sweet chilli sauce and bring to the boil.
  4. Return the chicken to the pan with the water chestnuts, soy sauce and lime juice and stir to combine.
  5. Reduce the heat and simmer gently for 4 – 6 minutes until the chicken is cooked through, then add the peas and stir for 1 -2 minutes until hot.
  6. Scatter over the cashew nuts and serve immediately with steamed rice.

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