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Mexican-style Chicken & Pepper Stir Fry

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 2 1x


A quick and easy stir-fry of chicken, onions, tomato and peppers flavoured with chipotle paste which is delicious over rice with lots of fresh coriander.


  • 2 Large Chicken Breasts, cubed 
  • 2 tbsp Chipotle Paste 
  • 1 Red Pepper, cut into chunks 
  • 1 Yellow Pepper, cut into chunks 
  • 1 Red Onion, cut into chunks 
  • 1 x 400g tin chopped tomatoes 
  • 2 tbsp water 
  • 2 x Pouches Uncle Ben’s Basmati Ready To Eat Rice 
  • Small Handful Fresh Coriander, chopped


  1. Combine the chicken and the chipotle paste in a small bowl and set aside to marinate while you prepare the peppers and red onion.
  2. Heat a wok or a very large frying pan over a medium high heat and add the veggies. Stir fry until they’ve started to soften and caramelise around the edges.
  3. Add the chicken and stir fry until it has almost cooked through, adding the water to the pan when it seems a little fry.
  4. Add the tinned tomatoes, and reduce to a simmer for 5 minutes, until the chicken is completely cooked through.
  5. While the chicken is simmering, heat up the rice.
  6. Serve the stir fry over rice with a generous amount of fresh coriander sprinkled on top!