For the sauce
1 tbsp garlic infused oil
2.5cm/1in piece fresh root ginger, peeled, finely chopped
1 red chilli, de-seeded, finely chopped
½ red pepper, de-seeded, sliced into strips
2 tomatoes, sliced
5 tbsp water
2 tbsp tomato ketchup
1 tsp light brown sugar
For the chicken
1 tbsp groundnut oil
250g/9oz skinless chicken breast fillets, sliced
1 zucchini, sliced into strips
½ red or yellow pepper, de-seeded, sliced into strips
2 tbsp light soy sauce
2 large spring onions, green ends only, sliced lengthways
For the sauce, place all of the sauce ingredients into a food processor and blend until smooth.
For the chicken, heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 2-3 minutes, or until lightly golden. Add the zucchini and red pepper and stir fry for 1-2 minutes, then pour in the sauce and bring to the boil. Cook for a further 2-3 minutes, or until the chicken is cooked through.
Season with the soy sauce, and pile onto a serving plate. Garnish with the spring onions and serve immediately.