CHICKEN STIR FRY

Chicken Stir Fry image

I wouldn't exactly call this a typical stir fry. I normally don't use canned mushrooms, but in this instance I did. and the sweet chili sauce definetely gives it a new twist to the stir fry that we all know, although it does work very well, in this instance. Cook time includes the cooking of the chicken before adding it to the stir fry, even though I didn't mention this in the instructions.

Provided by Studentchef

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups chicken breast fillets, cooked and shredded
1/3 cup sweet chili sauce
2 teaspoons fresh ginger, grated
6 ounces canned mushrooms
1 cup canned peaches, diced
2 tablespoons soya sauce
1 tablespoon cooking sherry
2 tablespoons lime juice
1 lime, juice of
1/2 cup green pepper, diced
1 small white onion, diced
1 tablespoon olive oil
salt and pepper, to taste

Steps:

In a large frying pan or wok, heat the olive oil on medium heat.
Saute the onion for five minutes, until translucent. Add the vegetables and saute for another 5 minutes. Stir occasionally.
Add the chicken until reheated, before adding the remaining wet ingredients. Stir for about 10 minutes, before adding the peaches, for the last 2 or 3 minutes.
Serve warm on a bed of rice or couscous.

Nutrition Facts : Calories 115, Fat 3.8, SaturatedFat 0.5, Sodium 681.3, Carbohydrate 16.5, Fiber 2.7, Sugar 10.1, Protein 3.4

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