Stir-fried chilli chicken

Stir-fried chilli chicken

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


For the sauce

For the chicken

  • 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


  1. For the sauce, put all of 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 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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