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Easy sweet chilli stir-fry


  • 1 cup (200g) SunRice Long Grain Brown Rice
  • 2 teaspoons sunflower oil
  • 2 (about 500g) chicken breast fillets, thinly sliced
  • 1 carrot, peeled, thinly sliced
  • 100g snow peas, ends trimmed, thinly sliced
  • 1/3 cup (80ml) honey
  • 2 teaspoons reduced-salt soy sauce


  • Step 1 - Cook the rice in a large saucepan of boiling water for 25 minutes or until tender. Drain.
  • Step 2 - Heat the oil in a wok or frying pan over high heat. Add one-quarter of the chicken and stir-fry for 2-3 minute or until cooked through. Transfer to a bowl. Repeat in 3 more batches with remaining chicken.
  • Step 3 - Add the carrot and snow peas to the wok and stir-fry for 1 minute. Return the chicken to the pan with the honey and soy sauce and stir-fry for 1 minute or until sauce boils and thickens slightly.
  • Step 4 - Spoon the stir-fry among serving bowls. Serve with rice.

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