Crispy Chicken Stir Fry with Red Pepper & Garlic

Winner winner Crispy Chicken with Red Pepper & Garlic dinner ready in under 30 minutes.

Crispy chicken, colourful veg coated in a sweet & salty, flavour packed saucy sauce - it’s just such a great meal to end the week with. Once you’ve done all the prep, the stir fry is literally ready in a flash. If you’re short on time in the evenings but want fresh food, marinate the chicken and chop the vegetables the night before and just keep it ready!

Here’s what you’ll need

Time: Prep 10 minutes | Cooking 15 minutes
Serves: 4

Ingredients
Chicken Marinade
500g boneless breast cut into cubes
1 tablespoon sesame oil
1 teaspoon dark soy
1 teaspoon garlic, minced
1 teaspoon ginger minced

Coating & Fry
1 egg
1/2 cup corn flour
Sesame / cold pressed sunflower oil

Sauce
1 cup chicken stock
2 tablespoons mirin or dry sherry
1 tablespoon light soy
1 1/2 tablespoon dark soy
3 tablespoons honey
1 tablespoon cornflour
2 tablespoons tomato ketchup
1 tablespoon Sriracha (optional)

Stir Fry
1 tablespoon sesame oil
3 - 4 garlic bulbs, sliced finely
1 cup mixed peppers, chopped
1 cup broccoli

1. Chicken: Marinate chicken with all marinade ingredients and allow to sit for 30 minutes to overnight (refrigerate if overnight). Allow to come to room temp before cooking. Mix with egg and cornflour and shallow fry chicken pieces for 7 minutes until crispy and cooked. Drain excess oil and set aside.
2. Sauce: Combine all ingredients in a bowl and set aside
3. Stir fry: heat oil in a large wok over high heat and add garlic. Cook for 2 - 3 minutes until they start to brown and add mixed red peppers & broccoli . Sauté for a further 2 - 3 minutes, add crispy chicken, sauce and simmer for 5 minutes until sauce has thickened and coated the chicken and veggies. Serve with steamed rice!