Ingredients:
- 3 chicken breast fillets sliced into bite-size pieces
- 2 tbsp cornflour/cornstarch
- pinch salt
- pinch pepper
- 2 tbsp vegetable oil
- 85 g (1 cup) sugar snap peas/snow peas
- 1 yellow pepper deseeded and sliced
- 1 red pepper deseeded and sliced
- 2 cloves garlic peeled and minced
- 4 tbsp soy sauce
- 2 tbsp Chinese rice vinegar
- 3 tbsp brown sugar
- 3 tbsp sweet chilli sauce
- 2 tbsp tomato ketchup
- 1 bunch spring onions/scallions chopped
- 1 small red chilli deseeded and sliced
To serve:
Method:
- Place the chicken onto a plate, add the cornflour, salt, and pepper, and toss together to coat the chicken. 3 chicken breast fillets, 2 tbsp cornflour/cornstarch, pinch salt, pinch pepper
- Add the oil to a wok and heat on high. When the oil is very hot, add in the chicken and fry for 5-6 minutes – turning a couple of times until lightly browned. 2 tbsp vegetable oil
- Add in the sugar snap peas and peppers and fry for a further two minutes 85 g (1 cup) sugar snap peas/snow peas, 1 yellow pepper, 1 red pepper
- Add in the garlic, soy sauce, Chinese rice vinegar, brown sugar, sweet chilli sauce, and tomato ketchup. Continue to heat on high, tossing everything with a spatula, until heated through. Check the chicken is cooked by taking a large piece and slicing it in half. If it’s no longer pink in the middle, it’s cooked. 2 cloves garlic, 4 tbsp soy sauce, 2 tbsp Chinese rice vinegar, 3 tbsp brown sugar, 3 tbsp sweet chilli sauce, 2 tbsp tomato ketchup
- Stir through the chopped spring onions and the chopped chilli, and heat for one more minute until they’re hot, but still crunchy 1 bunch spring onions/scallions, 1 small red chilli
- Serve with rice or noodles. boiled rice or noodles
