Sweet Chilli Chicken

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Prep time: 00:25 HR
Cook time: 00:35 HR


Serves: 2

Asian and Chinese take- away dishes are very popular. You can now make a chicken dish as tasty as the one from your nearest take away in your barbeque and treat everyone to an Asian taste from your grill.


  • Amoy Light soy sauce - 1/3 cup (80ml)
  • Flying Goose Sweet Chilli Sauce - 1/4 cup (60ml)
  • Caster sugar - 1 tablespoon
  • Rice vinegar - 2 tablespoons
  • Chicken Thigh pieces - 3 x 170g
  • Sunflower oil - 1/4 cup (60ml)
  • Garlic cloves – 2, sliced
  • Grated ginger - 2 teaspoons
  • Broccoli, cut into thirds - 2 bunches
  • Onion – 1, thinly sliced
  • Red capsicum- 1, thinly sliced


Combine soy sauce, chilli sauce, sugar and vinegar in a large bowl. Add chicken, stir well to coat, then marinate in the fridge for 15 minutes.

Heat 1 and 1/2 tablespoonof oil in large fry pan over high heat. When smoking, drain chicken (reserving marinade), and sear the sides in 2 batches for 3-4 minutes until golden. Remove and grill it in medium heat. Keep basting it with the reserve marinade. Set aside when the chicken is tender.

Add reserved marinade to the pan and bring to the boil over high heat. Allow to bubble for 1 minute, and then set marinade aside.

Heat the remaining oil in another pan over high heat. Stir-fry the garlic, ginger, broccoli, onion and capsicum for 1 minute. Serve immediately with the chicken thigh piece.