Yes, super quick indeed and, though I'm not a fan of this method, tasty as well. I prefer stir frying in steps rather than mixing everything together first and then tossing around the pan. I think we might have used the wrong Thai Chili Sauce because we needed quite a bit more heat. Overall, a nice change for a weeknight quick dinner! Thanks ;)
OMG E-Z!!! I couldn't believe how quickly this dish is prepared. I sliced the chicken while it was still partially frozen. I substituted 1 packet of splenda for each teaspoon of sugar, canned broth for stock, Viet Namese garlic chili sauce for Thai sweet chili sauce, and since the girlfriend doesn't like cilantro, I used basil. Since I used basil for her, I used 2 tablespoons of chili sauce for me. The finicky 16 year old son said the recipe is a keeper, and the girlfriend ate all of hers, even though it was "too hot". She only does that when she really likes the overall flavor of the dish.
Fantastic!! As my family isn't overly keen on coriander so we used basil (quite a lot)...YUM To make this a complete one wok meal when served with rice I reduced the chicken quantity and added sliced onion, red and green capsicum and broccoli. I stirfried the veg first, removed from wok then started on the chicken. I'd suggest if you are doing the whole 500gm of chicken you do it in a few batches so it cooks quickly without stewing in it's own juices. I didn't add the sweet chilli sauce with the chicken, I added it to the stock, when making the sauce, this way it doesnt "catch" on the wok when cooking. If you find the sauce a little thick just thin out with a little water, (It doesn't alter the taste) I'll be making this again and again as we have a different stirfry at least once a week. Thanks for sharing!