Smoky Mexican chicken

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Ingredients

  • 15g jar spicy chipotle chilli paste
  • 75g skinless chicken breasts, cut into strips
  • Sunflower oil spray
  • 150g vegetable stir-fry mix

Directions

Smoky Mexican chicken

serves 1

In a bowl, combine the chilli paste and chicken, using your hands to ensure each strip is well coated, then set aside for 1 hour to marinate.

Spray a wok with oil and heat over medium-high heat, then add the chicken and fry for 3-5 minutes, stirring constantly, until it’s cooked through. Remove from the pan and set aside.

Spray the pan with a bit more oil then add the stir-fry mix, stirring constantly, until the veg are cooked but still crunchy, then add the chicken and cook for a further 2-3 minutes, stirring. Serve immediately.

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