Spicy Chicken & Chickpea Stir-Fry
By MorrisonsThis high-protein stir-fry is a weeknight winner. By combining lean chicken breast fillets with fibre-rich Bold Bean chickpeas and sweet pointed peppers, you get a filling, nutritious meal that’s ready in a flash.Time and servings
Ingredients
8 total- 330g Morrisons Chicken Breast Fillets
- 570g jar Bold Bean Queen Chickpeas, Drained and thoroughly rinsed.
- 2-packs Sweet Pointed Peppers
- 2 bags Tilda Steamed Basmati Egg Fried rice
- 2-3 tbsp Frank's Red Hot Wings Sauce Buffalo, Used for the main sauce (adjust to taste)
- Frylight Sunflower Oil Spray
- Salt, to taste
- Pepper, to taste
Method
10 stepsStep 1
Slice the Chicken Breast Fillets into thin, bite-sized strips. Drain and thoroughly rinse the Chickpeas. Slice the Sweet Pointed Peppers into strips.
Step 2
Heat a wok or large pan over high heat. Spray generously with Frylight Sunflower Oil Spray.
Step 3
Add the chicken strips to the pan and stir-fry for 5 to 7 minutes until the chicken is cooked through and lightly golden. Remove the chicken and set it aside.
Step 4
Add the sliced Sweet Pointed Peppers to the pan and stir-fry for 3 to 4 minutes until they are tender-crisp.
Step 5
Add the drained chickpeas to the pan and cook for 1 minute, stirring constantly.
Step 6
Return the cooked chicken to the pan.
Step 7
Pour in a generous amount of Frank's Red Hot Buffalo Wing Sauce. Season lightly with salt and pepper.
Step 8
Toss quickly until all the ingredients are coated in the sauce and are heated through.
Step 9
Heat the Tilda Steamed Basmati Egg Fried Rice according to package instructions.
Step 10
Serve the Spicy Chicken and Chickpea Stir-Fry immediately over the hot rice.