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Sweet Chilli Chicken Stir Fry

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: 504kcal
Servings: 5 People
Metric - Imperial

Ingredients

Chicken, Vegetables & Noodles

  • 15 ml Peanut Oil
  • 750 g Chicken Breast Sliced
  • 8 g Cornflour Cornstarch
  • 4 g Bicarbonate of Soda
  • 1 head Broccoli Trimmed
  • 4 Garlic Cloves Grated
  • 10 g Ginger Peeled & Grated
  • 1 Long Red Chilli Sliced
  • 3 Spring Onions (Scallions) Sliced
  • 350 g Noodles of Choice

Sweet Chill Sauce

  • 125 ml Low Sugar Sweet Chilli Sauce
  • 22.5 ml Low Sodium Soy Sauce
  • 20 g Oyster Sauce
  • 20 g Hoisin Sauce
  • 10 ml Rice Vinegar
  • 10 ml Dark Soy Sauce
  • 5 ml Sesame Oil
  • 10 g Sriracha Sauce Optional
  • 20 g Honey
  • Ground White Pepper

Method

  • Cook the noodles according to package instructions. Drain and rinse under cold water. Toss with a tiny bit of sesame oil to prevent sticking.
  • In a bowl, combine the chicken, cornstarch, bicarbonate of soda, salt, and ground white pepper. Mix and set aside.
  • Place a wok or large pan over high heat. Add peanut oil and sear the chicken for 2-3 minutes, or until it is cooked through and golden brown on both sides. Remove the chicken from the wok and set aside.
  • In the same wok over medium-high heat. Add the broccoli florets and stems and stir-fry for 2 minutes. Add 2 tbsp of water and cover with a lid to steam and soften. This will take roughly 2-3 minutes. Remove the lid. Add garlic, ginger, spring onion and fresh chilli, and stir-fry for 1 minute until fragrant.
  • Return the chicken and its resting juices to the wok, then add the cooked and drained noodles and toss them together. Pour in the sauce and cook for 1 minute until the sauce is thick and coats everything. Remove from the heat.
  • Portion into 5 x 750ml meal prep containers and garnish with green stem spring onions.
Chef's Tips
The bicarb soda and cornflour on the chicken is a velveting technique — the alkalinity tenderises the surface and helps the chicken stay juicy through the quick, high-heat sear, so it's worth keeping this step rather than skipping straight to seasoning.
Sear the chicken hard and fast over high heat for the full 2–3 minutes without crowding the wok — this is what preserves the tenderising effect from the velveting step; a slow, crowded sear steams it instead.
Steam the broccoli covered first, then uncover to stir-fry the aromatics, exactly as written — this two-stage approach gets the broccoli properly tender while keeping the garlic and ginger from burning during the covered steaming phase.
Storage & Reheating
Refrigerate for up to 4 days, or freeze for up to 3 months, in airtight containers — chicken, vegetables, noodles and sauce together.
To reheat, microwave for 2–3 minutes, adding a small splash of water if the sauce has thickened too much. Thaw frozen portions in the fridge overnight before reheating.
Serving 400gCalories 504kcalCarbohydrates 53gProtein 46gFat 10gSaturated Fat 2gPolyunsaturated Fat 2gMonounsaturated Fat 3gCholesterol 110mgSodium 733mgPotassium 781mgFiber 5gSugar 10gVitamin A 1360IUVitamin C 75mgCalcium 40mgIron 0.9mg