Thaï-spiced chicken
with courgettes
Ingredients
Variations
Meanwhile, in a small bowl, blend the cornflour with the apple juice, then stir in
the sherry, soy sauce, 7-spice seasoning and salt and pepper.
Add the peppers and courgette to the ActiFry and cook for 5 minutes.
• 500 g (1 lb 2 oz) skinless
boneless chicken breasts, cut
into strips
• 1 clove garlic, finely chopped
• 2.5 cm (1 in) piece fresh root
ginger, peeled and finely
chopped
• 1 small fresh red chilli, seeded
and finely chopped
• 2 light olive oil
• 1 small red pepper and 1 small
green pepper, seeded and diced
• 1 courgette, thinly sliced
• 2 teaspoons cornflour
• 3 unsweetened apple
juice
• 2 dry sherry
• 2 light soy sauce
• 1 Thai 7-spice
seasoning
• Salt and freshly ground black
pepper, to taste
• 225 g (8 oz) can bamboo
shoots, drained
• 2 chopped fresh
coriander
• Use turkey breast steak in place of chicken.
• Use Chinese 5-spice seasoning in place of Thai 7-spice seasoning.
Place the chicken, garlic, ginger and chilli in the ActiFry pan, then drizzle the
oil evenly over the top. Cook for 5 minutes.
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2
3
Add the cornflour mixture and bamboo shoots to the ActiFry. Stir gently to mix.
Cook for 7-8 minutes or until the chicken is cooked and tender. Stir in the
chopped coriander and serve with cooked rice or egg noodles.
4
• Serves: 4
• Preparation - 15min
• Cooking - 17-18min
Nutrition notes
Good source of fibre.
Nutrition information per serving
314 kcal / 1319 kJ
• Protein: 37 g
• Fat: 10 g
• Saturated fat: 2 g
• Carbohydrate: 18 g
• Fibre: 4 g
• Salt: 2.2 g
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