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Hot sweet and sour chicken
Serves 2 Starters and mains
Ingredients
- 1tbsp rapeseed oil
- 1 garlic clove, finely chopped
- 2.5cm piece fresh ginger, sliced into matchsticks
- 2 medium red chillies, deseeded and sliced
- 250g boneless chicken thighs, sliced into 1cm x 2.5cm strips
- 1tbsp Shaohsing rice wine or dry sherry
- 250g spiralised courgette
For the sauce
- 50ml mirin
- 1tsp chilli bean paste
- 2tbsp light soy sauce
- 2tbsp rice vinegar
- 2tbsp runny honey
To serve
- toasted sesame seeds
Method
To make the sauce, whisk all the ingredients in a bowl, then set aside. Heat a wok over a high heat until smoking and add the rapeseed oil. Add the garlic, ginger and chillies and toss for a few seconds to release their aroma.
Add the chicken and allow it to settle for 15 seconds to sear and brown, then fl ip it over and cook for 1 minute. As it starts to brown, add the Shaohsing rice wine and cook for a further 2 minutes until cooked through. Pour in the sauce and stir-fry until it has reduced and is thick and glossy.
Divide the courgette between 2 plates and arrange the chicken on top. Sprinkle over sesame seeds.
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