Crispy Shredded Chicken

Prep: 10 mins

Cook: 20 mins plus marinating

Serves 2 as a main, 4 as a sharer

Ingredients:

• 320g pack chicken mini breast fillets

• 2½ tbsp light soy sauce

• vegetable oil, for frying

• 1 red pepper, deseeded and thinly sliced

• 1 green pepper, deseeded and thinly sliced

• 3 tbsp cornflour

• 3 tbsp sweet chilli sauce

• 1 tbsp garlic and ginger paste

• 1 tbsp sesame oil

• 2 spring onions, trimmed and finely sliced

Method:

STEP 1:

• Slice the chicken into thin strips.

• Pour over 2 tbsp of the soy and marinate in the fridge, covered, for 1 hr.

STEP 2:

• Meanwhile, heat 1 tbsp of the oil in a wok or deep-frying pan over a medium heat and cook the peppers for 3-4 mins until just beginning to soften.

• Remove with a slotted spoon and set aside.

STEP 3:

• Spread the cornflour out in a shallow bowl.

• Season, then add the marinated chicken strips and toss to coat well.

STEP 4:

• Fill a wok or deep-frying pan with the oil so it’s about ½cm deep, then heat to medium-high.

• Carefully add the chicken in batches, cooking for 3-4 mins, using tongs to turn regularly until golden and crispy.

• Remove with a slotted spoon and place on a plate lined with kitchen paper to drain.

STEP 5:

• Mix together the remaining soy, sweet chilli, garlic paste and sesame oil in a large bowl.

• Add the cooked peppers, crispy chicken and toss together until coated all over and sticky.

• Serve sprinkled with the spring onions.