2 skinless and boneless chicken fillets
1 garlic cloves
½ teaspoon Chinese five-spice powder
½ teaspoon dried chilli flakes
½ teaspoon ground cumin
1 teaspoon paprika (sweet or smoked)
1 small red onion
1 red pepper
1 yellow pepper
1 tablespoon rapeseed oil (15g)
2 tablespoons natural yoghurt (30g)
5g fresh coriander leaves
salt (optional) and freshly ground black pepper
Using a scissors or knife the chicken fillets into strips and put in a bowl. Peel the garlic clove and crush to a paste. Squeeze the lime onto the chicken. Add the Chinese five-spice, cumin, chilli flakes and paprika. Stir in the garlic and season lightly with salt (optional) and pepper, stirring with tongs until evenly covered in the mixture.
Trim the red onion and cut in half, then peel and cut into thin slices. Cut the red and yellow pepper in half and remove the seeds and core, then cut into slices.
Heat a frying pan or a wok over a medium heat. Add the rapeseed oil. Tip in the peppers and onion and stir-fry for 3-4 minutes until just tender but still with a little bite. Add the marinated chicken and stir-fry for 4-5 minutes or until the chicken is piping hot with no pink meat and the juices run clear. Transfer to a bowl and keep warm.
Place the chicken fajita mixture in bowls (if you are only serving one then the other portion will keep in the fridge for up to 3 days). Add a tablespoon of yoghurt to each bowl and scatter over some coriander leaves.