Sweet chili chicken stir fry

Main courseServes 4

Healthy and with a kick of heat, this Sweet Chili Chicken Stir Fry from the award-winning team at Soanes Poultry makes the perfect January supper. Using their diced chicken breast which is produced on high welfare farms throughout East Yorkshire, this quick and simple dish can be on the table in minutes and adapted to make it hotter or more mild depending on your taste. For more information and recipe inspiration visit their website www.soanespoultry.co.uk



400g Soanes diced chicken breast

25ml vegetable oil

1 red pepper, sliced

1 yellow pepper, sliced

2 spring onions, sliced into 5 cm batons

6 baby corns, sliced in half

400g cooked egg noodles

75ml sweet chili sauce

20ml soy sauce

1 lime (optional)

1 chili (optional)

Coriander to serve


  1. In a large pan or wok, heat the oil and fry the diced chicken breast until coloured on all sides. The chicken is cooked when its core temperature reaches 75C or when the juices run clear.
  2. Remove the chicken from the pan and let the pan heat up again.
  3. Add the vegetables and fry until soft, return the chicken to the pan and tip in the noodles. Stir together until hot.
  4. Add the sweet chili sauce and soy to taste.
  5. Serve and garnish with sliced chili, lime and coriander.