Cooking Info
Prep Time: 10 mins
Cook Time: 20 mins
Servings: 3
Nutrition Information
Calories: 393
Protein: 52g
Carbs: 26g
Fat: 9g
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Ingredients
2 tbsp reduced salt soy sauce
2 tbsp rice vinegar
50g (2 oz) sweet chilli sauce
350ml (12 fl oz) chicken stock
25g (1 oz) cornflour
1 tsp onion powder
1 tsp garlic powder
500g (1.1 lbs) chicken breast, chopped
2 tsp coconut oil
1 red pepper, cut into chunks
1 green pepper, cut into chunks
4 spring onions, sliced
10g (0.5 oz) garlic, puree
10g (0.5 oz) ginger, puree
Spring onions for garnish
Method
Add the soy sauce, rice vinegar, sweet chilli sauce and chicken stock to a jug. Mix through and set aside.
In a bowl or freezer bag, combine the cornflour, onion powder, garlic powder and chicken breast so the chicken is coated in the mixture.
Heat 1 tsp of coconut oil in a wok on a high temperature and fry the chicken for a few minutes until it starts to turn golden brown (it doesn’t need to be fully cooked through at this stage).
Remove the chicken from the wok and set aside.
Add the second tsp of coconut oil to the pan along with the peppers and spring onions and fry for a few minutes until the onion starts to turn translucent.
Add the garlic and ginger and fry for a further 30 seconds.
Add the sauce to the pan along with the chicken. Keep the heat on high and simmer for about 7-10 minutes until the sauce starts to really thicken up and the chicken is fully cooked through.
Serve and garnish with spring onions.