Chilli chicken with jasmine rice

Ingredients
For the sauce

4 garlic cloves, finely chopped 2.5cm/1in piece fresh root ginger, peeled, finely chopped 1 red chilli, de-seeded, finely chopped red pepper, de-seeded, sliced into strips 2 tomatoes, sliced 5 tbsp water 2 tbsp tomato ketchup 1 tsp light brown sugar

For the chicken

1 tbsp groundnut oil 250g/9oz skinless chicken breast fillets, sliced 1 courgette, sliced into strips red or yellow pepper, de-seeded, sliced into strips 2 tbsp light soy sauce 2 large spring onions, sliced lengthways

Preparation method
1. For the sauce, place all of the sauce ingredients into a food processor and blend until smooth. 2. For the chicken, heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 2-3 minutes, or until lightly golden. Add the courgette and red pepper and stir fry for 1-2 minutes, then pour in the sauce and bring to the boil. Cook for a further 2-3 minutes, or until the chicken is cooked through. 3. Season with the soy sauce, and pile onto a serving plate. Garnish with the spring onions and serve immediately.