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Stir Fried Chili Chicken

2 serves

30 minutes

Cooking Time:
15 minutes


• 250g 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
• For the sauce:
• 4 garlic cloves, finely chopped
• 1 red chilli, finely chopped
• ½ red pepper, sliced into strips
• 2 fresh tomatoes, roughly chopped, or 1 can of Del Monte Chopped tomatoes
• 2 tbsp tomato ketchup
• 1 tsp brown sugar
• 1 Tsp of Del Monte Tomato Paste


1)Prepare the sauce by mixing all 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 teaspoon of tomato paste, 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.

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