Quick chicken stir-fry with sugar snap peas and capsicum

all details

With the ingredients prepared, the chicken and vegies can be cooked in the time it takes to boil the rice.

Quick chicken stir-fry.
Quick chicken stir-fry. Photo: Natalie Boog

Ingredients

  • 2 cups short-grain rice
  • 1 tbsp vegetable oil
  • 2 tbsp red curry paste (or to taste)
  • 3 chicken breast fillets, thinly sliced
  • 1 red capsicum, seeded and sliced
  • 1 long red chilli, finely sliced
  • 1 cup coconut milk
  • 150g sugar snap peas, trimmed
  • ½ cup basil leaves, torn
  • ½ cup coriander leaves
  • Lime cheeks, for serving

Method

Combine rice with 4 cups of water in a large saucepan and bring to the boil over medium heat. Stir well and simmer, covered, over low heat for 12 minutes.

Meanwhile, heat oil in a wok over high heat, add curry paste and stir-fry for 1 minute.

Add chicken and cook for about 4 minutes or until almost cooked through.

Add capsicum and stir-fry for 2-3 minutes, add chilli, coconut milk and peas and cook for 1-2 minutes.

Add basil and coriander leaves. Serve with lime cheeks and rice.

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  • Main Ingredients - Chicken, Rice
  • Course - Main-course
  • Occasion - Midweek dinner

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