Sticky Asian Chicken Stir-Fry

• While the rice is cooking, finely chop garlic.
• Cut capsicum into bite-sized chunks. 
• Trim and halve pea pods. 
• Cut chicken thigh into 2cm pieces.
• In a small bowl, combine garlic, Asian 
stir-fry sauce and a splash of water. 

• In a large frying pan, heat a drizzle of olive oil
over high heat. Cook chicken, tossing, until 
browned and cooked through, 5-6 minutes. 
Season with salt and pepper. Transfer to a bowl. 

TIP: Chicken is cooked through when it'’ no longer 
pink inside!

• Return frying pan to medium heat with a drizzle 
of olive oil. Cook capsicum, tossing, until 
tender, 4-5 minutes.
• Add pea pods and cook, tossing regularly, until 
tender, 1-2 minutes. 

• Return chicken to the frying pan, then pour in 
the Asian stir-fry sauce mixture. Cook, tossing, 
until thickened slightly and well coated, 
1-2 minutes.