Try this takeaway favourite served with rice, or simply on its own as part of a buffet-style meal. It can work as a main course or starter to share
Prep:10 mins
Serves 2 as a main, 4 as a sharer
320g pack chicken mini breast fillets2½ tbsp light soy saucevegetable oil, for frying1 red pepper, deseeded and thinly sliced1 green pepper, deseeded and thinly sliced3 tbsp cornflour3 tbsp sweet chilli sauce1 tbsp garlic and ginger paste1 tbsp sesame oil2 spring onions, trimmed and finely sliced
STEP 1Slice the chicken into thin strips. Pour over 2 tbsp of the soy and marinate in the fridge, covered, for 1 hr.STEP 2Meanwhile, 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 3Spread the cornflour out in a shallow bowl. Season, then add the marinated chicken strips and toss to coat well.STEP 4Fill 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 5Mix 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.
