Spicy Firecracker Chicken Stir Fry

A flavourful dish with tender chicken, vibrant vegetables, and a sweet-spicy soy-ginger sauce. Served with rice and topped with toasted cashews, spring onions, and fresh coriander for a delicious and quick weeknight meal.

Recipe - Tralee - Garvey

Spicy Firecracker Chicken Stir Fry

Prep Time10 Minutes

Cook Time25 Minutes

Ingredients

2 tablespoons neutral oil

500g chicken breast, diced

1 red pepper, cut into large chunks

1 yellow pepper, cut into large chunks

200g sugar snap peas

100ml SuperValu Signature Tastes Soy & Ginger Sauce

3 tbsps honey

2 tbsps sriracha

2 tbsps tomato puree

1 tbsp sesame oil

3 garlic cloves, finely grated

½ tsp ground black pepper

2 packs SuperValu basmati rice, pre-cooked

3 spring onions, sliced

100g cashew nuts, toasted and roughly chopped

Coriander leaves

Directions

In a small bowl, whisk together the SuperValu soy & ginger sauce, honey, sriracha, tomato paste, sesame oil, garlic, and black pepper. Set aside.
Set a large wok or frying pan over medium-high heat, add a drizzle of oil, and when hot, add the chicken pieces in an even layer. Season with salt and pepper, and cook until lightly browned, about 4–5 minutes.
Add the peppers and cook until the vegetables are tender, about 4–5 minutes, stirring occasionally.
Cook the rice according to the packet instructions.
Once the vegetables are tender, add the sugar snap peas to the pan and pour the sauce over the top. Mix well, ensuring everything is coated, and bring the sauce to a boil. Reduce the heat and simmer until the sauce has thickened and the sugar snap peas are tender – about 2–3 minutes.
Serve in bowls with the rice, and top with sliced spring onions, toasted cashew nuts, and some coriander leaves.

10 minutes

Prep Time

25 minutes

Cook Time

Servings

Shop Ingredients

Makes 0 servings

2 tablespoons neutral oil

SuperValu Irish Rapeseed Oil (500 ml)

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€3.29€6.58/l

500g chicken breast, diced

SuperValu Fresh Irish Free Range Chicken Breast Fillets (440 g)

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€8.49€19.30/kg

1 red pepper, cut into large chunks

Not Available

1 yellow pepper, cut into large chunks

Not Available

200g sugar snap peas

SuperValu Sugar Snaps (180 g)

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€1.25€6.94/kg

100ml SuperValu Signature Tastes Soy & Ginger Sauce

SuperValu Signature Tastes Soy & Ginger Sauce (255 g)

2 for €4

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€2.49€9.76/kg

3 tbsps honey

SuperValu Squeezy Honey (340 g)

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€1.27€3.74/kg

2 tbsps sriracha

Thai Gold Sriracha Hot Chilli Sauce (435 ml)

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€3.59€8.25/l

2 tbsps tomato puree

Roma Tomato Puree Tubes (140 g)

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€2.00€14.29/kg

1 tbsp sesame oil

Lakeshore Toasted Sesame Oil (250 ml)

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€4.99€19.96/l

3 garlic cloves, finely grated

SuperValu Loose Garlic (1 Piece)

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€0.49

½ tsp ground black pepper

Cape Herb Black Pepper Grinder (50 g)

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€2.99€59.80/kg

2 packs SuperValu basmati rice, pre-cooked

SuperValu Basmati Rice (1 kg)

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€1.49€1.49/kg

3 spring onions, sliced

SuperValu Scallions Bunch (1 Piece)

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€0.89

100g cashew nuts, toasted and roughly chopped

SuperValu Cashew Nuts (200 g)

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€2.09€10.45/kg

Coriander leaves

SuperValu Fresh Coriander (25 g)

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€1.19€47.60/kg

Directions

In a small bowl, whisk together the SuperValu soy & ginger sauce, honey, sriracha, tomato paste, sesame oil, garlic, and black pepper. Set aside.
Set a large wok or frying pan over medium-high heat, add a drizzle of oil, and when hot, add the chicken pieces in an even layer. Season with salt and pepper, and cook until lightly browned, about 4–5 minutes.
Add the peppers and cook until the vegetables are tender, about 4–5 minutes, stirring occasionally.
Cook the rice according to the packet instructions.
Once the vegetables are tender, add the sugar snap peas to the pan and pour the sauce over the top. Mix well, ensuring everything is coated, and bring the sauce to a boil. Reduce the heat and simmer until the sauce has thickened and the sugar snap peas are tender – about 2–3 minutes.
Serve in bowls with the rice, and top with sliced spring onions, toasted cashew nuts, and some coriander leaves.