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Ingredients

  • 320g pack chicken mini breast fillets
  • 2½ tbsp light soy sauce
  • vegetable oil, for frying
  • 1 red pepper, deseeded and thinly sliced
  • 1 green pepper, deseeded and thinly sliced
  • 3 tbsp cornflour
  • 3 tbsp sweet chilli sauce
  • 1 tbsp garlic and ginger paste
  • 1 tbsp sesame oil
  • 2 spring onions, trimmed and finely sliced

Method

  • STEP 1

    Slice the chicken into thin strips. Pour over 2 tbsp of the soy and marinate in the fridge, covered, for 1 hr.

  • STEP 2

    Meanwhile, heat 1 tbsp of the oil in a wok or deep frying pan over a medium heat and cook the peppers for 3-4 mins until just beginning to soften. Remove with a slotted spoon and set aside.

  • STEP 3

    Spread the cornflour out in a shallow bowl. Season, then add the marinated chicken strips and toss to coat well.

  • STEP 4

    Fill a wok or deep frying pan with the oil so it’s about ½cm deep, then heat to medium-high. Carefully add the chicken in batches, cooking for 3-4 mins, using tongs to turn regularly until golden and crispy. Remove with a slotted spoon and place on a plate lined with kitchen paper to drain.

  • STEP 5

    Mix together the remaining soy, sweet chilli, garlic paste and sesame oil in a large bowl. Add the cooked peppers, crispy chicken and toss together until coated all over and sticky. Serve sprinkled with the spring onions.

Goes well with

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