Grilled chicken with spicy capsicum

This dish was inspired by my love of a classic Chinese dish called Ma Po Do Fu. I decided to try using the spicy flavours in a totally new way and I’m relieved to say it was a winner. Husband’s verdict was “restaurant quality” – bless him – though in a restaurant he wouldn’t have to wash up.

Recipe: Chicken with spicy capsicum

4 chicken schnitzel fillets (sans crumbs – they sell them in Woolies)

1 tablespoon vegetable oil

1 tablespoon soy sauce

1 tsp freshly grated ginger

2 garlic cloves, crushed

Spicy capsicum sauce:

1 tablespoon vegetable oil

3-pack tri-colour capsicums (1 red, 1 green, 1 yellow), diced

4 green shallots, sliced

2 tsps chilli bean sauce (available from Asian speciality stores)

2 tsps soy sauce

2 tsps tomato paste

METHOD: Toss chicken fillets in oil, soy, ginger and garlic. Marinate 2 hours. Reserve marinade. Grill fillets until no longer pink. Spicy capsicum sauce: heat oil in a heavy-based frying pan and saute capsicum and shallots until tender. Scrape in remains of chicken marinade, add chilli bean sauce, soy and tomato paste. Stir-fry 1 minute and serve with chicken, steamed rice and veggies.