• 15 g (½ oz) unsalted butter
  • 1 tablespoon sunflower oil
  • 500 g (1 lb) chicken stir-fry strips
  • 1 red pepper, cored, deseeded and sliced
  • 2 tablespoons sweet paprika
  • 100 ml (3½ fl oz) medium dry sherry
  • 2 teaspoons tomato purée
  • 4 tablespoons crème fraîche or soured cream
  • 1 tablespoon frozen ready-chopped parsley
  • salt and pepper
  • ready-cooked rice, to serve

Heat the butter and oil in a large frying pan and stir-fry the chicken strips for 3 minutes over a high heat, until lightly browned.

Add the sliced red pepper and paprika and cook for 2 minutes, then add the sherry and tomato purée, bring to the boil and simmer for 2–3 minutes.

Stir in the crème fraîche and parsley, season to taste and heat through. Serve with rice.

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