Chilli Chicken

This is a quick and easy meal that you can make as hot or as mild as you like, depending on how many chillies you use. I like to serve it with Thai sticky rice.

Serves 4

1 syn per serving on Extra Easy and Original

Ingredients:

For the sauce:

1 tin tomatoes

4 cloves garlic, peeled

1-2 red chillies, seeds removed

1 inch piece ginger

1 red pepper, cut into chunks

4 tablespoons tomato ketchup (4 syns)

For the chicken:

600g chicken, cut into pieces

1 courgette, cut into strips

1 red pepper, cut into strips

Fry Light

soy sauce

Method:

1. Put all of the sauce ingredients into a food processor and blitz until smooth.
2. Heat a wok and cook the chicken in Fry Light until starting to colour.
3. Add the courgette and red pepper strips and fry for another 2-3 minutes.
4. Pour in the sauce, bring to the boil and simmer for 2-3 minutes or until the chicken is cooked.
5. Season with the soy sauce and serve.