This stir-fry is so tasty and so easy to make and very quick to put together. It’s perfect during lockdown to fill you up and to keep you healthy.
What you need:
•14 oz. (400g) free rang or organic chicken breast, chopped
•1 aubergine, chopped
•1 red bell pepper, chopped
•1 onion, halved and sliced
•2 garlic cloves, minced
•2 tbsp. olive oil
•½ tsp. dried oregano
•chili flakes or powder, to taste
•1 cup (240ml) chicken stock gluten free
•2 tbsp. tomato paste
•2 tbsp. parsley, chopped
•1 cup (150g) cherry tomatoes
•1 tbsp. arrowroot starch flour
What to do:
Heat 1 tablespoon of oil in a large pot, add in the onions, and sauté for 2–3 minutes. Then add in the aubergine and peppers. Fry, stirring every now and then, for about 5 minutes.
Remove from the pan and set aside.
Add in the remaining tablespoon of oil into the same pot, and fry the chicken until browned and cooked through, for about 8 minutes.
Next, add in the garlic and cooked vegetables. Season with salt, pepper, oregano, and hot paprika.
Pour in hot chicken stock, and bring to a boil. Reduce the heat to low.
Cover and simmer for 15 minutes. In the end, add the chopped cherry tomatoes and tomato paste.
Add the flour directly through a sieve. Mix well and cook for another 1-2 minutes, until the sauce thickens. Garnish with chopped parsley and serve.
Serve with portion of brown rice pasta and garnish with fresh basil.