Sticky Chilli Chicken - Hamish

Ingredients

Prep time 15 mins Cooking time 15-20 mins Serves 2-3

For the sauce

4 tbsp sweet chilli sauce
2 tbsp tomato ketchup
2 tbsp sriracha
1 tbsp rice or white wine vinegar 1 tbsp light soy sauce

3 tbsp water

For the chicken

(For veggie option use Halloumi!)

2 chicken breasts sliced as thinly as possible (approx 3mm)
4 tbsp cornflour
1 tsp salt

For the stir-fry

neutral oil for frying
1 onion sliced
1 red pepper thinly sliced
2 cloves garlic, crushed
1 tbsp grated ginger (approx 6cm)

To serve

rice
1 spring onion

Method

If your chicken breast is quite thick, it’s worth cutting it through to the middle to give you two flat pieces before slicing. Mix the sauce ingredients together in a bowl. Set aside near the stove.

Place the chicken in a dish or mixing bowl and sprinkle over the cornflour and salt. Toss to coat, making sure every piece is separated out and well covered. Add more cornflour, if necessary.

Heat 2 tablespoons of oil in a arge non-stick frying pan over a high heat. Once the oil is hot add the chicken, separating the pieces out as muich as possible. Fry until golden and crisp all over, approximately 5-7 minutes (leave the chicken without turning it for the first few minutes, to enable it to brown properly). You may need to do this in batches, depending on the size of your pan. Remove and drain on kitchen paper.

Wipe the pan clean, if necessary, add another tablespoon of oil. Lower the heat to medium-high. Add the onion and red pepper and cook for 2-3 minutes until softened, then add garlic and ginger and fry for a minute or so. Pour in the sauce and bubble for 30-60 seconds, or until thickened.

Put the chicken back into the pan, coat well with the sauce and cook for a further minute.

Serve with rice and sliced spring onions.