1 tbsp olive oil
500g chicken breast fillets, fat trimmed, thinly sliced
1 red onion, cut into thin wedges
150g green beans, halved
100g snow peas, halved
1 red capsicum
2 tbs soy sauce
¼ cup sweet chilli sauce
2 tbsp lime juice
¼ cup fresh coriander
Heat a wok over high heat. Add half the oil and heat for 5 seconds. Stir-fry chicken, in batches, for 2–3 minutes or until browned. Transfer to a bowl.
Reheat wok over high heat. Add remaining oil and heat for 5 seconds. Stir-fry onion and capsicum for 3–4 minutes or until softened. Add beans, snow peas and 2 tablespoons water and stir-fry for 2–3 minutes or until vegetables are tender.
Return chicken to wok with soy and sweet chilli sauces and juice. Stir-fry for 2 minutes or until heated through. Stir in coriander. Serve.
Serving suggestion: Jasmine or brown rice.