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Chilli Chicken with Jasmine Rice

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.

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  • 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
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