600 g chicken breast fillets, sliced
1 stick celery, sliced
1 red capsicum, sliced
2 cups snow peas, trimmed
4 green spring onions, cut into 3cm lengths
2 tbsp caster sugar
1 tbsp jarred crushed garlic
¼ cup oyster sauce
¼ cup fish sauce
¼ cup sweet chilli sauce
2 tbsp tomato sauce
- Heat 1 tablespoon rice bran oil in a wok over high heat. Cook chicken in batches for 2-3 min or until browned.
- Return all chicken to wok and add the celery, capsicum, snow peas and spring/green onions. Stir-fry for 5 min or until vegetables are just tender.
- Add sugar, garlic and sauces and stir-fry for a further 2 min. Serve with steamed rice and lime wedges.