Ingredients
- 1/2 tsp five-spice mix
- 2 Chicken breasts
- 4 tbsp cornflour
- 15ml soy sauce
- 1 red pepper
- 5g coriander
- 25g chilli jam
- 4 white potatoes
- 15ml Chinese rice wine
- 25g honey
- 1 spring onion
- 15g fresh root ginger
- 2 garlic cloves
- 1 red chilly
===============
⠀
Method:
- Preheat oven to 180 & Cut the potatoes into chips then add them to a tray with half the five-spice a drizzle of veg oil, 1/2 tsp sweetener & lots of salt and pepper
- Mix up & put the tray in the oven for 20-25 min
- Chop the chicken breasts into strip & heat a large pan with oil
- Add the chicken to a bowl with the cornflour & mix until the chicken is coated
- Once the pan is hot add the chicken & cook for 4-5 min on each side.
- Chop pepper into small cubes. Peel & finely chop garlic & ginger. Finely slice the red chilli into rounds. Trim & finely slice the spring onion
- Add the pepper, ginger & half the chopped garlic to pan & cook for 3-4 mins.
- Add soy sauce to a bowl with honey, chilli jam & Chinese rice wine
- Add the sauce to the pan & cook for 3 min or until the sauce begins to thicken and the pepper has softened
- While the sauce thickens, chop the coriander finely. Once thickened add the crispy chicken to the pan & cook for 1 min
- Once the chips are cooked, add the remaining chopped garlic, sliced spring onion & chilli rounds to the tray
- 461 calories + cals for oil.
