Step 1

Season the chicken with roughly half the salt and pepper on both sides, but don’t add the flaked chilli at this point.

Step 2

Heat a tablespoon of the oil in a large frying pan (preferably non-stick) and fry the chicken strips for 4–5 minutes over a medium-high heat, or until lightly browned on each side. Transfer to a plate and return the pan to the heat.

Step 3

Add the remaining oil and fry the onions over a medium heat for 8–10 minutes, or until softened and beginning to colour, stirring regularly.

Step 4

Return the chicken to the pan, add the chilli flakes and heat through with the onions for 1–2 minutes more, tossing together until hot and cooked throughout. Add more seasoning to taste.

Step 5

Serve the chicken either inside warmed tortilla wraps, with freshly cooked rice, tossed through pasta or piled onto jacket potatoes.