Thai-spiced chicken with courgettes
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Ingredients:
* 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
Preparation:
Place the chicken, garlic, ginger and chilli in the ActiFry pan, then drizzle the oil evenly over the topo Cook for 5 minutes. add the peppers and courgette to the actifry and cook for 5 minutes, 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 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. variations use turkey breast steak in place of chicken, use chinese 5-spice seasoning in place of thai 7-spice seasoning.
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