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Stir-Fried Chilli Chicken

A quick takeaway-style stir-fry featuring golden chicken, fresh vegetables, and a homemade spicy tomato-based chilli sauce.

HealthyChickenQuickHigh ProteinDairy FreeStir-Fry

Estimated Nutrition

Per Serving Total
Calories 324.3 kcals 648.5 kcals
Carbohydrates 21.1 grams 42.1 grams
Fat 12.1 grams 24.2 grams
Protein 32.7 grams 65.4 grams
Cook Time
8 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
4
g
Brown Sugar
converted from 1 tsp
CondimentsSauces
30
ml
Tomato Ketchup
converted from 2 tbsp
30
ml
Light Soy Sauce
converted from 2 tbsp
Meat
250
g
Chicken Breast Fillets
skinless, sliced
NutsSeeds
4
cloves
Garlic
finely chopped
OilsFats
15
ml
Groundnut Oil
converted from 1 tbsp
Vegetables
2.5
cm
Ginger
fresh root, finely chopped
1
piece
Red Chilli
finely chopped
0.5
piece
Red Pepper
sliced into strips
2
piece
Tomatoes
roughly chopped
1
piece
Courgette
sliced into strips
0.5
piece
Red Pepper
seeds removed, sliced into strips
2
stalk
Spring Onions
sliced lengthways

Steps

  • Blend sauce ingredients with 75ml water in a food processor until smooth.
  • Heat oil in a wok and stir-fry chicken for 2-3 minutes until golden.
  • Add courgette and peppers and stir-fry for 1-2 minutes.
  • Pour in sauce, bring to boil, and cook for 2-3 minutes until chicken is done.
  • Season with soy sauce, garnish with spring onions, and serve.