INGREDIENTS

SERVES 2 PEOPLE
2 CHICKEN BREAST (DICED)
3 TABLESPOONS CORN FLOUR
3 TABLESPOONS LIGHT SOY SAUCE
3 TABLESPOONS DARK SOY SAUCE
100ml SWEET CHILLI SAUCE
THUMB SIZE PIECE OF FRESH GINGER (GRATED)
HALF BUNCH OF SPRING ONION (CHOPPED FINELY)
1 TEASPOON GARLIC PASTE
1 CARROT (GRATED)
1 TABLESPOON HONEY
HANDFUL FROZEN PEAS
RICE (OF YOUR CHOICE)
SESAME SEEDS (OPTIONAL)

RECIPE

1.COAT THE CHICKEN IN CORNFLOUR. ADD TO OIL IN A FRYING PAN AND START TO COOK
GET YOUR RICE ON TO BOIL, ALONG WITH THE PEAS

2. WHILE THE CHICKEN IS COOKING, GRATE THE GINGER AND CARROT AND CHOP THE SPRING ONION

3.IN A BOWL ADD LIGHT SOY SAUCE, DARK SOY SAUCE, SWEET CHILLI SAUCE, GARLIC PASTE AND HONEY

4.ONCE THE CHICKEN IS COOKING NICELY ADD IN THE GRATED CARROT AND GINGER AND HALF THE SPRING ONION (SAVE HALF FOR SPRINKLING ON AT THE END) AND STIR FOR A MINUTE

5. NOW POUR IN ALL THE SAUCE AND STIR IN. KEEP IT SIMMERING FOR 5 MINUTES

6. DISH UP THE RICE AND PEAS. ADD ON THE CHICKEN MIX. SPRINKLE OVER SPRING ONION AND SESAME SEEDS.
IT’S ALSO LOVELY WITH SOME PRAWN CRACKER!