1tbspchilli saucemy favourite is sriracha- you can get it in most supermarkets
2garlic clovesfinely diced
1tbsplight soy sauce
1tbspdark soy sauce
3chicken breasts cut into strips
1onioncut into wedges
large handful mangetout
2tspdried chilli flakes
small bunch spring onionschopped
basmati rice and a sprinkling of sesame seeds to serve
A lime cut into wedges to garnish
Place the chopped red chilli, chilli sauce, garlic, sugar, soy sauce, ketchup, malt vinegar, tamarind paste, fish sauce and chicken into a bowl, stir up, cover with clingfilm and marinade in the fridge for an hour.
Put rice onto cook, and while it's cooking heat up a non-stick frying pan sprayed with Frylight, and fry the onion wedges for 2-3 minutes until slightly softened.
Using a slatted spoon, spoon the chicken into the frying pan (leaving the marinade in the bowl) and fry for about 8 minutes.
Add in the remaining marinade, and bring to a bubble, then simmer for about 3 minutes.
Throw in the peppers, mangetout and chilli flakes and simmer for a minute. Stir through the spring onions and cook for a further 2 minutes.
Serve with rice and wedges of lime. A few sesame seeds make it look pretty but aren't necessary!
The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk. The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.