Ketchup Chicken

Ketchup Chicken


5 mins 


15 mins 


We are used to thinking of ketchup as a simple accompaniment to chips, burgers or hotdogs. Its versatility is every chef’s greatest weapon.


  • 500 g chicken breasts, cubed
  • 4 tbsp Hellmann's Tomato Ketchup
  • 2 tablespoons fresh mixed herbs (thyme, sage oregano, rosemary), chopped
  • 2 garlic cloves, finely chopped
  • 30 ml olive oil

  1. Amount per Serving
Title Amount per Serving
Energy 278.67 kcal
Protein 26.26 g
Sugar 0.02 g
Fibre 0.31 g
Fat 18.35 g
Saturated fat 4.27 g


  1. In a large, flat dish, mix all the ingredients except the oil together with the chicken, and leave to marinade in a cool place for up to two hours. The ketchup wonderfully sweetens the meat and creates a sticky crispy coating.

  2. Heat the oil in a non-stick frying pan on a medium high heat, add the chicken and then cook for 10-12 minutes, turning occasionally. By the end, the chicken should be moist and succulent in the centre, and delightfully crispy on the outside.