Spicy Firecracker Chicken Stir FrySpicy Firecracker Chicken Stir Fry
Spicy Firecracker Chicken Stir Fry
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.
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Recipe - SV Bundoran - Cosgrove's
Spicy Firecracker Chicken Stir Fry
Spicy Firecracker Chicken Stir Fry
Prep Time10 Minutes
0
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
  1. In a small bowl, whisk together the SuperValu soy & ginger sauce, honey, sriracha, tomato paste, sesame oil, garlic, and black pepper. Set aside.
  2. 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.
  3. Add the peppers and cook until the vegetables are tender, about 4–5 minutes, stirring occasionally.
  4. Cook the rice according to the packet instructions.
  5. 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.
  6. 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
0
Servings

Shop Ingredients

Makes 0 servings
2 tablespoons neutral oil
SuperValu Irish Rapeseed Oil (500 ml)
SuperValu Irish Rapeseed Oil (500 ml)
€3.29€6.58/l
500g chicken breast, diced
SuperValu Fresh Irish Chicken Fillets (500 g)
SuperValu Fresh Irish Chicken Fillets (500 g)
€5.99€11.98/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)
SuperValu Sugar Snaps (180 g)
€1.25€6.94/kg
100ml SuperValu Signature Tastes Soy & Ginger Sauce
SuperValu Signature Tastes Soy & Ginger Sauce (255 g)
SuperValu Signature Tastes Soy & Ginger Sauce (255 g)
2 for €4
€2.49€9.76/kg
3 tbsps honey
SuperValu Squeezy Honey (340 g)
SuperValu Squeezy Honey (340 g)
€1.27€3.74/kg
2 tbsps sriracha
Thai Gold Sriracha Hot Chilli Sauce (435 ml)
Thai Gold Sriracha Hot Chilli Sauce (435 ml)
€3.59€8.25/l
2 tbsps tomato puree
Bunalun Organic Tomato Puree (130 g)
Bunalun Organic Tomato Puree (130 g)
Best Value
€1.75€13.46/kg
1 tbsp sesame oil
Lakeshore Toasted Sesame Oil (250 ml)
Lakeshore Toasted Sesame Oil (250 ml)
€4.99€19.96/l
3 garlic cloves, finely grated
SuperValu Loose Garlic (1 Piece)
SuperValu Loose Garlic (1 Piece)
€0.65
½ tsp ground black pepper
Cape Herb Black Pepper Grinder (50 g)
Cape Herb Black Pepper Grinder (50 g)
€2.99€59.80/kg
2 packs SuperValu basmati rice, pre-cooked
Not Available
3 spring onions, sliced
SuperValu Scallions Bunch (1 Piece)
SuperValu Scallions Bunch (1 Piece)
€0.89
100g cashew nuts, toasted and roughly chopped
SuperValu Cashew Nuts (200 g)
SuperValu Cashew Nuts (200 g)
€2.09€10.45/kg
Coriander leaves
SuperValu Fresh Coriander (25 g)
SuperValu Fresh Coriander (25 g)
€1.19€47.60/kg

Directions

  1. In a small bowl, whisk together the SuperValu soy & ginger sauce, honey, sriracha, tomato paste, sesame oil, garlic, and black pepper. Set aside.
  2. 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.
  3. Add the peppers and cook until the vegetables are tender, about 4–5 minutes, stirring occasionally.
  4. Cook the rice according to the packet instructions.
  5. 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.
  6. Serve in bowls with the rice, and top with sliced spring onions, toasted cashew nuts, and some coriander leaves.