250g chicken breast
Red pepper
3 spring onions
2 garlic gloves
150g cornflour
Marinade:
1 tbsp light soy sauce
1 tsp sesame oil
1/4 tsp black pepper
Sauce:
3 tbsp soy sauce
2 tbsp honey
1 tbsp lemon juice
- Slice chicken breast into strips add to a bowl and add light soy, sesame oil, black pepper. Mix well and marinate for 10-15 minutes.
- Slice a red pepper, slice 3 spring onions, mince 2 garlic cloves.
- Add cornflour to a bowl. Add the chicken strips to the cornflour in batches and dredge, shaking off any excess. Pop the coated strips on a plate. Heat 6 tbsp sunflower oil in a wok or large pan & once hot add the chicken in batches and cook for 3-4 minutes until golden. Remove and put them on a plate lined with kitchen paper. Discard the oil and wipe the wok clean.
- Make your sauce, add to a bowl and mix well 2 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tbsp honey & 1 tbsp lemon juice.
- Heat 1 tbsp oil, add the garlic & stir fry for 30 seconds. Add the red pepper, stir fry until the red pepper softens. Add the sauce bring to a simmer and add the chicken back in and spring onions. Combine everything together well for 1-2 minutes. Serve over rice and enjoy.
Soource: https://www.instagram.com/p/Cy8i0pmo7DJ/?img_index=1