500 g jar Sizzle and Stir Jalfrezi
4 skinless chicken breast fillets, thinly sliced
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
1 onion, finely diced
4 skinless chicken breast fillets, thinly sliced
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
1 onion, finely diced
method
1. Spoon the oil paste from the top of the jar into a cold non-stick wok or frying pan.
2. Warm the pan over a moderate heat then add the chicken to the pan.
3. Quickly stir-fry the chicken for 5-8 minutes, then add the onion and peppers and cook for a further 5 minutes, or longer for a slightly thicker sauce.
4. Serve with basmati rice and naan bread.
2. Warm the pan over a moderate heat then add the chicken to the pan.
3. Quickly stir-fry the chicken for 5-8 minutes, then add the onion and peppers and cook for a further 5 minutes, or longer for a slightly thicker sauce.
4. Serve with basmati rice and naan bread.
serving amount
serves: 4
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