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