Ingredients

The following ingredients have 2 Servings
  • 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
  • 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

Instruction

  • 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.