John Myers
Asian Chilli Chicken Breast Fillet with Snow Peas
The perfect asian chilli chicken breast fillet with snow peas recipe with a picture and simple step-by-step instructions.
- 250 g Chicken breast fillet (frozen)
- 150 g Sugar snap
- 3 Spring onions
- 3 tbsp Peanut oil
- 4 tbsp Water
- 4 tbsp Sweet chili sauce
- 0,5 Dried red chilli pepper (alternatively fresh)
- 1 pinch Salt
- 1 pinch Pepper
- Clean / unthread the snow peas, cut into lozenges, wash and drain well. Cut the chicken breast fillet into strips (works especially well if it is still a bit frozen). Clean and wash the spring onions and cut into rings. Cut the chilli pepper into very, very fine cubes. Heat the wok (alternatively a pan), add peanut oil (2 tbsp), stir-fry the chicken breast fillet strips vigorously and slide them to the edge of the wok. Add the peanut oil (1 tbsp) and the diced chilli peppers, spring onion rings and sugar snap peas and stir-fry. Gradually add the water (4 tbsp). Finally add the sweet chilli sauce (4 tbsp), season with salt (1 pinch) and pepper (1 pinch), stir-fry briefly and serve in small serving bowls. If you want, you can also serve rice.
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