Ingredients:
1 tablespoon cornflour ( Cornstarch)
55 ml light soy sauce
1 tablespoon honey
1 teaspoon sweet chili sauce
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 chili, seeded and thinly sliced ( Red for colour)
1 clove garlic, finely chopped
1 large red peppers, cut into strips
1 onions, thinly sliced
1 piece fresh ginger, peeled and cut into strips.
2 chicken breasts, cut into strips
Directions:
Combine cornflour with 55ml water in a small jug or bowl.
Stir in the soy sauce, honey and chilli sauce, mix well and set aside.
Heat Vegetable Oil in wok, and stir fry chicken for 5 minutes until cooked, remove and keep warm.
Add Sesame oil to wok with chopped chilli and garlic, stir fry for 30 seconds.
Add peppers, onions and ginger and stir fry for a further 2- 3 minutes.
Return chicken to wok, add cornflour mix and stir until the sauce begins to thicken and chicken is hot.
Serve immediately with noodles.
If you want to save a few calories you could grill (broil) chicken or steak.
This should save 1.5 tbsp of Vegetable Oil.
Servings: 2
Time preparation: 15 min.
Time total: 25 min.