Ingredients Stir Fry 1 kg Chicken Breast, roughly cut into 2 cm dice
3 Carrots, sliced
1 Red Capsicum, roughly diced
2 celery stick, thinly sliced
2-3 bunches Pak Choy, separate leave and stem, cut into 2-3 cm lengths
1/2 tsp olive oil
Marinade 2/3 cup Sweet Chili Sauce
2/3 cup Tomato Sauce
2/3 cup Tamari Sauce (or other gf Soy Sauce)
Rice or Noodles to serve with
Mix sweet chili sauce, tomato sauce and tamari thoroughly. Pour marinade mix over chicken pieces.
In a large fry pan heat heat olive oil under medium-hot heat. Take chicken out of marinade and place in fry pan (do not pour chicken in or you will lose all the marinade). Stir regularly until chicken is cooked through.
Add carrot, capsicum and celery to the pan, stirring regularly.
When carrots begin to soften add the pak choy stems, followed 2-3 minutes later by the leaves.
Pour in the remaining marinade and stir thoroughly.