Sticky Chilli Chicken Breast With Salt & Pepper Chips

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Ingredients

• 1/2 tsp five-spice mix
• 2 Chicken breasts
• 4 tbsp cornflour
• 15ml soy sauce
• 1 red pepper
• 5g coriander
• 25g chilli jam
• 4 white potatoes
• 15ml Chinese rice wine
• 25g honey
• 1 spring onion
• 15g fresh root ginger
• 2 garlic cloves
• 1 red chilly

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Method:

1. Preheat oven to 180 & Cut the potatoes into chips then add them to a tray with half the five-spice a drizzle of veg oil, 1/2 tsp sweetener & lots of salt and pepper

1. Mix up & put the tray in the oven for 20-25 min

1. Chop the chicken breasts into strip & heat a large pan with oil

1. Add the chicken to a bowl with the cornflour & mix until the chicken is coated

1. Once the pan is hot add the chicken & cook for 4-5 min on each side.

1. Chop pepper into small cubes. Peel & finely chop garlic & ginger. Finely slice the red chilli into rounds. Trim & finely slice the spring onion

1. Add the pepper, ginger & half the chopped garlic to pan & cook for 3-4 mins.

1. Add soy sauce to a bowl with honey, chilli jam & Chinese rice wine

1. Add the sauce to the pan & cook for 3 min or until the sauce begins to thicken and the pepper has softened

1. While the sauce thickens, chop the coriander finely. Once thickened add the crispy chicken to the pan & cook for 1 min

1. Once the chips are cooked, add the remaining chopped garlic, sliced spring onion & chilli rounds to the tray

1. 461 calories + cals for oil.