Dice the chicken breasts, into about 2cm cubes. Put in a mixing bowl, and sprinkle with the ground ginger, a light sprinkle is all that is needed. Add the oil, and the soy say, and mix together to form a simple marinade. Leave to sit for 10 minutes to soak.
To a frying pan add an extra dash of oil, and heat until hot.
Once up to temperature, add the chicken and keep turning until evenly cooked.
Cut up the chillies into small pieces and similarly, cut the garlic up. Once cut apply to the frying pan and mix together until infused.
Add the water to the pan and leave to simmer lightly.
Dice the pepper into 2cm squares, and slice the onion into medium size strips. Add this to the frying pan, and cook until both start to go soft, but not properly cooked.
Add the Curry Sauce to the pan, and mix together and bring up to temperature. Do not boil. Once cooked, the onions should have their structure still, and the peppers with a slight crunch too.
Serve with boiled rice, and for extra fun, add a single scrambled egg mix, and a few peas.
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