Stir-Fried Chilli Chicken with Corn and Snow Peas



300 grams free range chicken thigh fillets
200 grams sweet potato
60 grams snow peas
2 tbsp fried noodles
1 red chilli
1 corn cobs
1 cloves garlic
0.5 bunches broccolini
1 tsp brown sugar*
soy sauce*
extra virgin olive oil*

*pantry item


– pop on a pot of salted water to boil
– remove husks from corn cobs
– thinly slice chicken thigh fillets
– peel and crush garlic
– deseed and finely chop red chillies
– rinse and trim broccolini
– rinse and trim snow peas
– peel sweet potato


1. Using a large sharp knife, carefully cut corn into 1cm-thick slices. Halve sweet potato and cut into same sized slices. Drop in the boiling water.
2. Toss chicken in olive oil in a bowl. Add garlic and half the finely chopped chillies. Toss well.
3. Heat a large, non-stick wok over a high heat. Cook chicken in batches. Stir-fry chicken for about 3-5 minutes, or until browned and just cooked. Transfer to a bowl. Cover to keep warm.
4. Drain corn and sweet potato. Heat oil in same hot wok. Add corn, sweet potato and broccolini. Stir-fry for about 2 to 3 minutes, or until broccolini is almost tender. Return chicken with snow peas, brown sugar and soy sauce. Stir-fry for a further 2 minutes, or until peas are tender.
5. Garnish with fried noodles and the remaining chilli.

Pin It on Pinterest

Select the fields to be shown. Others will be hidden. Drag and drop to rearrange the order.
  • Image
  • SKU
  • Rating
  • Price
  • Stock
  • Availability
  • Add to cart
  • Description
  • Content
  • Weight
  • Dimensions
  • Color
  • Additional information
  • Attributes
  • Custom attributes
  • Custom fields
Wishlist 0
Open wishlist page Continue shopping