Chilli chicken with jasmine rice

Chilli chicken with jasmine rice

Recreate a takeaway favourite at home with Ching's quick and easy chicken stir-fry recipe.


For the sauce
  • 4 garlic cloves, finely chopped

  • 2.5cm/1in piece fresh root ginger, peeled, finely chopped

  • 1 red chilli, de-seeded, finely chopped

  • ½ red pepper, de-seeded, sliced into strips

  • 2 tomatoes, sliced

  • 5 tbsp water

  • 2 tbsp tomato ketchup

  • 1 tsp light brown sugar

For the chicken

Preparation method

  1. For the sauce, place all of the sauce ingredients 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.

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