Ingredients4 skinless chicken breasts, cut into bite size cubes Sunflower oil 150ml sweet chilli sauce Juice of 1 lime 2 tbsp soya sauce 3 cloves garlic, crushed 1 red pepper, sliced 1 yellow pepper, sliced Small packet mangetout, sliced diagonally Small packet baby corn, sliced diagonally Small packet asparagus, sliced diagonally 2 tbsp roasted cashew nuts, coarsely chopped 2 tbsp chopped fresh coriander
Types of Dishes
Vegetarian
Cooking appliance
Wok
Flavour
Savoury
Spicy
Type of ingredient
Poultry: Chicken
Rice
Event Recipes
Let's Do Lunch
Preparation1. Mix together the sweet chilli sauce, soya sauce, garlic and lime juice. Divide in 2. Marinade the chicken in half the sauce and keep the rest. 2. Heat a little oil in the wok and stir fry the chicken until cooked through. Set aside in a clean bowl. 3. Heat a little more oil and stir fry the vegetables with a splash of water until just tender. 4. Add the chicken back in the wok and the rest of the sauce. Bring to the boil then switch off. 5. Serve immediately with basmati steamed in a Miele Steam Oven.