Sticky chilli chicken

Prep: 10 mins
Cook: 15 mins
Sticky chilli chicken

3 long red chilli, deseeded and chopped finely

1 tbsp grated ginger

1 stalk lemongrass, white part only, finely sliced

2 tbsp fish sauce

80 ml white wine vinegar

75 g caster sugar

2 x 200g chicken breast fillets, halved

300 g green beans, sliced

Steamed rice, for serving

Basil,coriander leaves, lime wedges and mint, to garnish

Toss the chilli, ginger, lemongrass, fish sauce, vinegar and sugar into a large frying pan or wok and cook for 5 minutes until the mixture has reduced and thickened slightly.  

Tip in the chicken and cook for 4 minutes.

Turn the chicken over, add the beans and continue to cook for a further 3–4 minutes, until the chicken is cooked thoroughly.

Serve the chicken and beans with steamed rice, a wedge of lime and a scattering of mint, basil and coriander leaves.


Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Chicken, Rice

Recipe Type
Family Dinners, Healthy, Quick Meals


Special Info
Pregnant Mums

Level of Difficulty

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