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Chilli Chicken And Vegetable Stir Fry Recipe
|Chicken thigh fillet||250 Gram|
|Red pepper||1 Small|
|Garlic||1 Clove (5 gm), finely chopped|
|Red chili||1 Small, finely chopped|
|Grated fresh ginger||1⁄2 Teaspoon|
|Onion||1 Small, finely sliced|
|Light soy sauce||2 Teaspoon|
|Oyster sauce||1 Tablespoon|
|Sesame oil||1 Teaspoon|
Serving size: Complete recipe
Calories 640 Calories from Fat 272
% Daily Value*
Total Fat 31 g47.1%
Saturated Fat 5.3 g26.5%
Trans Fat 0.3 g
Cholesterol 207.5 mg
Sodium 1481.6 mg61.7%
Total Carbohydrates 37 g12.2%
Dietary Fiber 7.4 g29.5%
Sugars 19.5 g
Protein 54 g107.9%
Vitamin A 290.8% Vitamin C 307.1%
Calcium 11.3% Iron 21.4%
*Based on a 2000 Calorie diet
Remove any fat from chicken.
Cut chicken into thin strips, as shown.
Cut carrot, celery and pepper into thin strips, as shown.
Heat oil in wok or large frying pan.
Add garlic, chilli, ginger and onion, stir-fry over high heat for about 2 minutes or until onion is soft.
Stir in chicken and carrot, stir-fry over high heat until chicken is tender.
Add celery and pepper, stir-fry for about 2 minutes or until celery is just tender.
Stir in combined sauces, sesame oil and sugar.