Ingredients

The following ingredients have 4 Servings
  • 3 chicken breast fillets (sliced into bite-size pieces)
  • 2 tbsp cornflour/cornstarch
  • pinch of salt
  • pinch of pepper
  • 2 tbsp vegetable oil
  • 1 cup sugar snap peas/snow peas
  • 1 yellow pepper (deseeded and sliced)
  • 1 red pepper (deseeded and sliced)
  • 2 cloves of garlic (peeled and minced)
  • 4 tbsp soy sauce
  • 2 tbsp Chinese rice vinegar
  • 3 tbsp brown sugar
  • 3 tbsp sweet chilli sauce
  • 2 tbsp tomato ketchup
  • 1 bunch spring onions/scallions (chopped)
  • 1 small red chilli (deseeded and sliced)
  • Boiled rice or noodles

Instruction

  • Place the chicken onto a plate, add the cornflour, salt and pepper, toss together to coat the chicken.
  • Add the oil to a wok and heat on high. When the oil is very hot, add in the chicken and fry for 5-6 minutes – turning a couple of times until lightly browned.
  • Add in the sugar snap peas and peppers and fry for a further two minutes
  • Add in the garlic, soy sauce, Chinese rice vinegar, brown sugar, sweet chilli sauce and tomato ketchup. Continue to heat on high, tossing everything with a spatula, until heated through. Check the chicken is cooked by taking a large piece and slicing in half. If it’s no longer pink in the middle, it’s cooked.
  • Stir through the chopped spring onions and the chopped chilli, heat for one more minute until they’re hot, but still crunchy
  • Serve with rice or noodles.