Ingredients
- 2 chicken breasts, thinly sliced
- 300g raw prawns, peeled and deveined
- 2 tbsp neutral oil
- 1 onion, sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 2 cloves garlic, crushed
- 1/2 cup Minnies Chicken & Prawn Sauce Hot
- 2 tbsp water, if needed to loosen the sauce
- Spring onion, sliced, to garnish
- Steamed rice or noodles, to serve
Method
- Heat half the oil in a large pan or wok over high heat. Add the chicken and stir-fry for 4-5 minutes until cooked through and lightly coloured. Remove and set aside.
- Add the remaining oil to the same pan. Add the prawns and cook for 2 minutes, until just pink and curling — don't overcook, they'll finish later in the sauce. Remove and set aside with the chicken.
- In the same pan, add the onion and peppers and stir-fry for 3-4 minutes until just softened but still with bite.
- Add the garlic and cook for 30 seconds until fragrant.
- Return the chicken and prawns to the pan along with the Chicken & Prawn Sauce. Toss everything together over high heat for 2-3 minutes, until well coated and heated through. Loosen with a splash of water if the sauce thickens too much.
- Scatter over sliced spring onion and serve immediately over steamed rice or noodles.
