Chilli Chicken with Jasmine Rice


Chilli Chicken with Jasmine Rice

Serves 2

I love a chilli chicken stir-fry with plenty of sauce – this is an easy delicious recipe you can make at home without the use of bought-in sauces. It is chilli, tangy and sweet with plenty of heat from the ginger. Add some cooked noodles or serve with rice and the results are fabulous.

• 250g/9oz skinless chicken breast fillets, sliced
• 1 courgette, sliced into strips
• ½ red pepper, deseeded and sliced into strips
• 2 tablespoons light soy sauce
• 2 large spring onions, sliced lengthways
• For the sauce
• 4 garlic cloves, crushed and finely chopped
• 2.5cm/1 inch piece of fresh root ginger, peeled, sliced and finely chopped
• 1 medium red chilli, deseeded and finely chopped
• ½ red pepper, deseeded and sliced into strips
• 2 tomatoes, sliced
• 5 tablespoons water
• 2 tablespoons tomato ketchup
• 1 teaspoon light brown sugar


1.Place all the ingredients for the sauce into a blender and blitz.
2.Heat a wok over a high heat and add 1 tablespoon groundnut oil. Add the chicken and stir-fry for 2–3 minutes until it starts to turn brown. Add the courgette and red pepper and stir-fry together for 1 minute. Add the sauce and bring to the boil.
3.Season with the soy sauce, garnish with the spring onions then serve immediately.


• To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

• Use msg free products where possible.

• Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

• A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

• Use low sodium soy sauce where possible