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Ruckzuck Peri-Peri Chicken Strips with Quick Tomato Sambal
Recipe

Ruckzuck Peri-Peri Chicken Strips with Quick Tomato Sambal

Quick & Easy

Hot-pan peri-peri chicken strips with a fast chopped tomato-onion sambal on the side.

Why smarter

18 minutes is realistic: 3–4 minutes to slice chicken and heat the pan, 7–8 minutes to sear and glaze the chicken, 5–6 minutes to chop and season the tomato-onion sambal in parallel, 1–2 minutes to plate.

Chef tip

For better browning, keep the pan very hot and avoid overcrowding—cook the chicken in two batches if your pan is small. Shortcut: Use store-bought peri-peri sauce (ready-made).

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 300 g chicken breast 300.000 g chicken breast
2 4 tbsp peri-peri sauce 4.000 tbsp peri-peri sauce
3 250 g tomatoes 250.000 g tomatoes
4 1 red onion 1.000 red onion

Method

  1. Pat chicken dry, slice into thin strips. Heat a large frying pan on high with a little oil.
  2. Add chicken in a single layer and sear 3–4 minutes, tossing once or twice, until mostly cooked through and browned.
  3. Lower heat to medium. Add peri-peri sauce, toss to coat and cook 1–2 minutes until glossy and the chicken is cooked through. Season with salt if needed.
  4. While the chicken cooks, finely chop tomatoes and red onion. Mix with a pinch of salt and pepper to make a quick sambal.
  5. Plate chicken strips and spoon the tomato sambal alongside. Serve immediately.