Chicken Stir Fry
By Amanda Scali

Autumn cooking is all about making dishes that are hearty and nourishing and that the whole family will enjoy. Making a stir fry can be a great way to get some added veggies into the children and use up leftover veg.
 
This Stir fry is easy as to whip up on a weeknight and you can enjoy the leftovers at work the next day. (That is if there is any left.)
 
Enjoy.
 
What you’ll need:
 
3 chicken breast fillets sliced into bite-size pieces
2 tbsp cornflour/corn-starch
Pinch of salt
Pinch of pepper
2 tbsp vegetable oil
1 cup sugar snap peas/snow peas
1 yellow capsicum deseeded and sliced
1 red capsicum deseeded and sliced
2 cloves of garlic peeled and minced
4 tbsp soy sauce
2 tbsp Chinese rice vinegar 
3 tbsp brown sugar
3 tbsp sweet chilli sauce 
2 tbsp tomato ketchup
1 bunch spring onions chopped
1 small red chilli deseeded and sliced
 
 
Method:
 
Place the chicken onto a plate, add the cornflour, salt and pepper, toss together to coat the chicken.
 
Add the oil to a wok and heat on high. When the oil is very hot, add in the chicken and fry for 5-6 minutes – turning a couple of times until lightly browned.
 
Add in the sugar snap peas and capsicum and fry for a further two minutes.
 
Add in the garlic, soy sauce, Chinese rice vinegar, brown sugar, sweet chilli sauce and tomato ketchup. Continue to heat on high, tossing everything with a spatula until heated through.
 
Check the chicken is cooked by taking a large piece and slicing it in half. If it's no longer pink in the middle, it's cooked.
 
Stir through the chopped spring onions and the chopped chilli, heat for one more minute until they're hot but still crunchy.
 
Serve with rice or noodles.