Sweet Chilli Tofu Stir Fry Recipes

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SWEET CHILI CHICKEN STIR FRY - EASY RECIPE



Sweet Chili Chicken Stir Fry - Easy Recipe image

Sweet chili chicken stir fry is a quick and easy healthy dinner that comes together in 30 minutes, is so full of flavor, and is flexible based on what vegetables you have on hand!

Provided by Rachel Gurk

Categories     Main Dish

Time 30m

Number Of Ingredients 10

1 tablespoon coconut oil
1 1/2 - 2 pounds chicken breasts, cut into very thin slices
1/2 large red onion, chopped (about 2 cups)
2 large carrots, cut into thin slices (about 1 cup)
1 bell pepper, cut into bite-sized pieces (about 1 cup)
1 crown (not a whole head) of broccoli, chopped into bite-sized pieces (2 heaping cups)
1 cup sweet pea pods
1 can (8oz) sliced water chestnuts, drained
1 jar (12oz) Full Circle Organic Sweet Thai Chili Sauce (use up to the whole jar depending on how saucy you like it
cooked jasmine rice for serving

Steps:

  • In a large skillet or wok, heat coconut oil over medium-high to high heat.
  • Add chicken and cook for 5 minutes or until browned.
  • Add onion and carrots, and continue to cook, stirring for another 2-3 minutes or until carrots start to soften and onions begin to become translucent. Add bell pepper, broccoli, and sweet peas and cook until broccoli and peas are bright green and tender.
  • Add water chestnuts and Full Circle Organic Sweet Thai Chili Sauce and stir to combine. Heat until sauce glazes all ingredients and is heated through.
  • Serve over warm jasmine rice.

Nutrition Facts : ServingSize 1 g, Calories 509 kcal, Carbohydrate 22 g, Protein 62 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 193 mg, Sodium 224 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 5 g

SWEET CHILI CHICKEN STIR FRY



Sweet Chili Chicken Stir Fry image

Easy chicken stir fry to use up sweet chili sauce!

Provided by HarrietAMF1

Time 30m

Yield Serves 2

Number Of Ingredients 26

2 chicken breasts diced
1 tbsp cornstarch
pinch of salt
pinch of pepper
2 chicken breasts diced
1 tbsp cornstarch
pinch of salt
pinch of pepper
2 tbsp soy sauce
1 tbsp white wine vinegar
2 tbsp brown sugar
2 tbsp sweet chili sauce
2 chicken breasts diced
1 tbsp cornstarch
pinch of salt
pinch of pepper
2 tbsp soy sauce
1 tbsp white wine vinegar
2 tbsp brown sugar
2 tbsp sweet chili sauce
1 tbsp vegetable oil
320 g vegetable stir fry mix
1 garlic clove minced
half bunch of spring onions
boiled rice or noodles
coriander

Steps:

  • Place the chicken onto a plate, add the cornflour, salt and pepper, toss together to coat the chicken.
  • Add the oil to a wok and heat on high. When the oil is very hot, add in the chicken and fry for 5-6 minutes until lightly browned.
  • Add in the vegetable stir fry mix and fry for a further two minutes
  • Add in the garlic, soy sauce, white wine vinegar, brown sugar and sweet chilli sauce. Continue to heat on high, tossing everything, until heated through. Check the chicken is cooked by taking a large piece and slicing in half.
  • Stir through the chopped spring onions and coriander.
  • Serve with rice or noodles.

SWEET CHILLI TOFU STIR-FRY



Sweet Chilli Tofu Stir-Fry image

This is a fresh, fast and delicious meal. Use a variety of vegetables and for a non vegetarian option add prawns, chicken or beef.

Provided by thaitaste

Time 20m

Yield Serves 4

Number Of Ingredients 15

2.5cm fresh ginger, finely chopped
2 garlic cloves, finely sliced
3 spring onions, sliced
150g firm tofu, cubed and dried
1 large carrot, peeled and cut into matchsticks
200g sugar snap peas, halved
150g baby sweetcorn, halved lengthways
1 red pepper, sliced
2 baby pak choi
100g shitake mushrooms, halved
2 tbsp light soy sauce
4 tbsp Thai Taste Sweet Chilli Dipping Sauce
1 tsp Thai Taste Thai Basil Leaves
200g Thai Taste Rice Noodles, cooked
Coriander leaves, to garnish

Steps:

  • Heat 2 tablespoons of the oil in a wok and add the ginger, garlic and spring onions. Fry for 1 minute, add the tofu and stir-fry for another 2 minutes, then remove to a plate.
  • Heat the remaining oil and stir-fry the carrots, sugar snap peas, sweetcorn, red pepper and mushrooms until the vegetables are beginning to soften, then add the pak choi, soy sauce, sweet chilli sauce and basil.
  • Return the tofu, ginger, garlic and spring onions to the wok and toss everything together. Serve immediately with cooked Thai Taste Rice Noodles and garnished with coriander.

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