Posted: 10 December 2019
2 skinless and boneless chicken fillets
4 tablespoons sweet chilli sauce (60g – from a bottle)
350g baby new potatoes
1 red pepper
1 yellow pepper
1 green pepper
2 teaspoons rapeseed oil (10g)
salt (optional) and freshly ground black pepper
Preheat the oven to 180C / 350F / gas mark 4. Place the chicken fillets in a small ovenproof dish that they will fit into snugly and spoon over the sweet chilli sauce, turning to coat them evenly. Cover tightly with tin foil and place in the oven for 20 minutes until piping hot with no pink meat and the juices run clear. Remember to wash hands and equipment with warm soapy water.
Meanwhile, place the potatoes in a steamer for 15-20 minutes or until tender.
Heat a wok or large frying pan over a medium to high heat. Cut each pepper in half and remove and discard the seeds and cores, then thinly slice.
Add the oil to the wok and swirl up the sides, then add the peppers and stir-fry for a couple of minutes until the peppers begin to pick up a bit of colour. Season lightly with salt (optional) and plenty of freshly ground black pepper.
Arrange the sweet chilli chicken on plates and spoon over any remaining sauce that is left in the bottom of the dish. Arrange the mixed pepper stir-fry alongside with the steamed baby potatoes to serve.
If time allows marinate the chicken fillets in the sweet chilli sauce in a non-metallic dish covered with cling film for up to 3 days on the bottom shelf of the fridge, which will tenderise the meat. Slice the peppers and keep in a suitable container ready to cook in the fridge for up to 3 days to save time before cooking. Leftover portions of this recipe can be put in the fridge within 2 hours of cooking and can be stored in an airtight container for up to 3 days. Only reheat once in the microwave when ready to eat or serve cold – just bring a fork with you.