Stir-fried chilli chicken

Ingredients

For the sauce

• 4 garlic cloves, finely chopped
• 2.5cm/1in piece fresh root ginger, finely chopped
• 1 red chilli, finely chopped
• ½ red pepper, sliced into strips
• 2 tomatoes, roughly chopped
• 2 tbsp tomato ketchup
• 1 tsp brown sugar

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

1. For the sauce, put all of the sauce ingredients with 5 tablespoons water into a food processor and blend until smooth.

2. 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.

3. Season with the soy sauce, and pile onto a serving plate. Garnish with the spring onions and serve immediately.