Thu, 20 July 2017
Ingredients:
2 large chicken breasts
Salt & pepper
200g plain flour
1 thumb-sized piece of ginger
1 large red chilli
300ml rapeseed oil
1 large lemon
1tbsp sweet chilli sauce
2tsp soy sauce
80ml water
2tsp cornflour
2tbsp honey
Handful of spring onions
Sticky Coconut Rice:
1mug of basmati rice
200ml coconut milk
½mug of water
Pinch of salt
Method:
1. Cut the chicken breasts into thin strips. Mix some salt, black pepper and the plain flour in a bowl and coat the chicken with this mixture. Set aside.
2. Peel and finely slice the ginger and cut the chilli into thin strips, removing the seeds.
3. Heat the oil in a wok over a high heat. Meanwhile, juice the lemon into a cup or bowl, add the sweet chilli sauce, soy sauce, water and cornflour and stir together. Leave to one side.
4. Fry the chicken in batches for a few minutes in the hot oil until golden brown, then remove and drain on kitchen paper. Repeat until all the chicken is looking ace!
5. Discard all but about a tablespoon of the oil from the wok, and then gently fry the ginger and chilli for a minute or so. Add the honey and stir whilst it is bubbling away for another minute. Then add the lemon juice mixture. Keep stirring and bring to the boil, the sauce will thicken in about 1 minute.
6. Return the chicken to the wok to heat through for a few minutes, tossing in the sauce to coat well. Slice the spring onions into fancy diagonals and throw into the wok for the last minute of cooking.
7. Rinse & boil rice with water and coconut milk in a small pot for 15 minutes. Serve & Enjoy!
