Ingredients
Units
Scale
- 500g skinless chicken breast, diced
- 1 tbsp cornflour
- 1 tbsp soy sauce
- 1 tbsp rice vinegar or white wine vinegar
- 1 tbsp oil
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 4 spring onions, sliced
- 15 g garlic cloves, minced
- 15 g ginger, minced
- 1-2 red chillies, finely chopped
- 1 tbsp tomato puree
- 2 tbsp reduced-sugar ketchup
- 1 1/2 tbsp honey
Instructions
In a bowl, mix the chicken with cornflour, soy sauce, and vinegar. Let it marinate for 15 minutes while you prep the veg.
Heat the oil over medium-high heat and add the chicken. Stir-fry for 6–8 minutes until browned and cooked through. Remove from pan and set aside.
In the same pan, add the peppers and spring onion and fry for a couple of minutes to soften. Add the garlic, ginger, and chilli and stir-fry for 1 minute until fragrant.
Add the chicken back to the pan along with the tomato puree, ketkup and honey. Mix through and serve.
Garnish with the remaining spring onions and serve hot.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Chicken
- Method: Stove Top
- Cuisine: Chinese
Nutrition
- Serving Size: 1
- Calories: 390
- Fat: 10g
- Carbohydrates: 23g
- Protein: 52g
