Sweet Chilli Ginger Chicken

Serves: 4
Preparation Time: 20
Cooking Time: 15


  • ½ 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) Campbell’s Real Stock- Chicken
  • 1 tbsp cornflour
  • ¼ cup sweet chilli sauce
  • 200g snow peas, trimmed, sliced in half length ways
  • 2 spring onions, diagonally sliced


  1. Combine flour with salt and pepper. Add chicken and toss in seasoned flour. Shake off excess.

  2. Heat 2 tbsp olive oil in a non- stick fry pan over high heat. Add chicken and cook for 3-4 minutes. Remove from pan.

  3. Add last tablespoon of oil, onion, ginger and garlic and cook for a further 2 minutes.

  4. In a bowl or jug, combine Campbell’s Real Stock, cornflour and sweet chilli sauce. Pour over onion mixture and cook, stirring, for 2 minutes until the sauce thickens.

  5. 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.


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