chinese honey chilli chickenrating:
- 4 chicken breasts, thinly sliced.
- 2.5cm piece of ginger, sliced.
- 2 tbsp honey
- 1 scant tbsp cornflour mixed with 50ml water
- 1 tbsp chilli sauce
- juice from one large lemon
- 2 tbsp light soy sauce
- 3 spring onions chopped
If you want, you can pre-prep the chicken by taking some flour, season it with salt and then dip all the chicken pieces into it until fully coated. Then fry the chicken in deep hot oil until browned. Remove from oil and dry on kitchen roll.
However, I prefer my chicken szechwan style (without the coating) so I just cook the chicken as is, stir-frying on a medium heat until the chicken is white. Remove from wok when cooked and make the sauce.
To make the sauce, put a little oil into the wok and throw the ginger in to flavour the oil. After a minute add all the rest of the ingredients and bring to the boil. The sauce should thicken quite quickly. Once thickened toss the chicken into the sauce and stir until coated. Cook for a further 3 minutes.
Serve with rice.