Search

Spanish stir-fry chicken

(11 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Woman's Weekly 12 June Spanish stir-fry chicken
Woman's Weekly 12 June Spanish stir-fry chicken
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

Woman's Weekly recipe This simple Spanish stir-fry chicken dish is packed with flavour, and better still, it's ready in 15 minutes flat. Mix chicken with chorizo, red peppers and lemon juice to make this Mediterranean-style dish. You can serve it up with rice, so it's halfway between something like a paella and a stir-fry! At 370 calories a portion, you can enjoy this dish pretty much guilt-free! Use red or yellow peppers in this recipe to make it super colourful and add that extra sweetness. Make sure you dish it up with a wedge of lemon and that'll balance out the spice and the sweet flavours in this stir-fry dish.

Ingredients

  • 4 chicken thighs or 2 chicken breasts
  • Salt and freshly ground black pepper
  • 2tbsps olive oil
  • 1 romano red pepper, deseeded and cut into chunks
  • 2 garlic cloves, peeled and crushed
  • 60g chorizo piece skinned, sliced into 10
  • About 8 sage leaves, chopped
  • A few fresh thyme sprigs or 1/2 teaspoon dried thyme
  • Zest and juice of 1/2 lemon
  • Crusty bread and salad leaves, to serve

You can use 2 ready-roasted/chargrilled red peppers for extra speed.

Method

  1. Slice the chicken into finger-width strips or chunks and season well while a wok or frying pan heats up. Add half the oil and brown the chicken all over for 5 minutes. Push the chicken to one side in the wok.
  2. Add the rest of the oil, red pepper, garlic, chorizo, sage and thyme, and fry for a few minutes. Add the lemon zest and juice.
  3. Stir well and heat through for a minute. Serve with bread and salad or green veg, if you like.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 370(kcal)
  • Fat 20.0g
  • Saturates 5.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(11 ratings)

Your comments

comments powered by Disqus

FREE Newsletter