2 chicken breast fillets, sliced
2tsp garlic and chipotle chilli paste (or mix 1 clove crushed garlic with 2tsp tomato puree and 1⁄2 tsp smoked paprika or chipotle chilli powder)
2tsp light olive or vegetable oil
3 spring onions, trimmed and sliced
1 red pepper, sliced
110g sugar snap peas, halved
1 fresh red chilli, finely sliced
150ml Eisberg Rosé
few sprigs fresh coriander, chopped
Preparation time: 30 minutes
Cooking time: 10 minutes
Marinate the chicken in the paste mix for 20-30 minutes.
Heat 1tsp of the oil in a large frying pan and stir-fry the chicken for 5-6 minutes until completely cooked through. Remove to a plate.
Heat the remaining oil in the same pan and add the spring onions, peppers, sugar snap peas and red chili. Stir-fry for one minute then pour in the alcohol-free Rosé.
Return the chicken to the pan of vegetables and heat through.
Serve with cous cous and garnish with the coriander.