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Quick chicken stir-fry with sugar snap peas and capsicum

Lynne Mullins

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

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

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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

  1. 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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