Stir-fried chilli chicken
An average of 4.4 out of 5 stars from 17 ratings
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
Recreate a takeaway favourite at home with Ching's quick and easy chicken stir-fry recipe.
Ingredients
For the sauce
For the chicken
- 1 tbsp groundnut oil
- 250g/9oz skinless chicken breast fillets, sliced
- 1 courgette, sliced into strips
- ½ red or yellow pepper, seeds removed, sliced into strips
- 2 tbsp light soy sauce
- 2 large spring onions, sliced lengthways
- boiled rice, cooked according to packed instructions
Method
For the sauce, put all of the sauce ingredients with 5 tablespoons water into a food processor and blend until smooth.
For the chicken, heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 2-3 minutes, or until lightly golden. Add the courgette and red pepper and stir fry for 1-2 minutes, then pour in the sauce and bring to the boil. Cook for a further 2-3 minutes, or until the chicken is cooked through.
Season with the soy sauce, and pile onto a serving plate. Garnish with the spring onions and serve immediately.
