- Serves 4
- Preparation Time 15MINS
- Cook Time 20MINS
cup plain flour
1 tsp each salt and freshly ground black pepper
500g skinless chicken breast fillet, thinly sliced
3 tbsp olive oil
1 large onion, cut into wedges
2 tsp grated ginger
2 cloves garlic, crushed
1 cup (250ml) Campbells Real Stock- Chicken
1 tbsp cornflour
cup sweet chilli sauce
200g snow peas, trimmed , sliced in half length ways
2 spring onions, diagonally sliced
STEP 1 Combine flour with salt and pepper. Add chicken and toss in season flour. Shake off excess.
STEP 2 Heat 2 tbsp olive oil in a non- stick fry pan over high heat. Add chicken and cook for 3-4 minutes. Add ginger and garlic and cook for a further 2 minutes.
STEP 3 In a bowl or jug, combine Campbells Real Stock, cornflour and sweet chilli sauce. Pour over onion mixture and cook, stirring, for 2 minutes until the sauce thickens.
STEP 4 Add chicken and cook, stirring for 1-2 minutes until heated through. Add snow peas and half the spring onions and cook for a further minute. Garnish with remaining spring onions and serve with rice.