Ingredients
3 Dry Chorizo Sausage From Deli (thinly sliced)
Chili Oil
1 Red Onion (sliced)
Worcestershire sauce
2 cloves of Garlic (whacked and chopped)
1 Long Red Chilli (sliced)
Sweet Chilli Sauce
1 Red Capsicum
Tablespoon of Thyme (or 4 finger length sprigs finely chopped)
2 Tablespoons of Marjoram (or 8 finger length sprigs finely chopped)
2 TBS of Chili OIl
Tall jar of Sugo or Passata
1 Can of Crushed Tomato
Penne pasta
Method
- Get Rice Cooking
- Combine tomato sauce, sugar, soy sauce, vinegar, cornflour and pineapple in a jug. Set aside.
- Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry chicken, chilli, garlic and ginger for 5 minutes or until chicken is browned and almost cooked through. Transfer to a bowl.
- Heat remaining oil in wok over high heat. Stir-fry onion and capsicum for 5 minutes or until softened.
- Return chicken mixture to wok with sauce mixture and sugar snap peas. Stir-fry for 2–3 minutes or until chicken is cooked through and vegetables are tender. Serve chicken with rice.