Cooked - Chicken 'stir Fry' Traybake (dump-and-go!)

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Chicken 'stir Fry' Traybake (dump-and-go!)

4.0

3 chicken breasts (roughly 525g/18.5oz), chopped into bitesize pieces

1 onion (peeled and chopped into thin wedges)

1 red bell pepper (deseeded and sliced)

2 cloves garlic (peeled and minced)

1 teaspoon minced ginger

½ teaspoon salt

½ teaspoon black pepper

1 ½ tablespoons cornflour (cornstarch)

2 tablespoons Chinese rice wine

4 tablespoons light brown sugar

2 teaspoons chilli flakes

2 tablespoons tomato ketchup

1 tablespoon oil

240 ml (1 cup) hot chicken stock

Spring onions (scallions)

Sesame seeds

Chilli flakes

Cooked rice or noodles

Preheat the oven to 220C/425F (fan).
Place the chicken, onion and red pepper into a shallow roasting tray.
Mix together all of the sauce ingredients, except for the chicken stock.
Once incorporated, stir the chicken stock into the sauce and pour all over the chicken and vegetables.
Place in the oven and cook for 20-25 minutes, stirring once, halfway through cooking, until the chicken is cooked through and golden brown.
Serve topped with spring onions, sesame seeds and chilli flakes.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir Fry

CuisineAsian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 18 weeks ago

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