(Serves 1)                                                                                                              

• 1 Chicken breast cut into about 1cm thick slices
• 1tsp.Ginger finely chopped
• 1tsp. Red chilli finely chopped
• 1tbsp. Light soy sauce (reduced sodium if you have it)
• 1/2tsp. agave or honey
• 1 Garlic clove finely chopped
• 1tsp. Corn flour
• 1/2tsp. Rapeseed oil 
• 1tbsp. Spring onion sliced

1. Mix the ginger, chilli, soy sauce, oil, agave, garlic, corn flour and 1tbsp. of water in a bowl and blend till smooth using a blender – The cornflour will not only make your sauce extra sticky once its cooked but it will also help tenderise the chicken
2. Add the chicken, and leave to marinate for at least 30 minutes
3. Heat a non-stick pan on a medium heat
4. Remove your chicken from the marinade leaving most of the marinade in the bowl (put to one side) and cook until golden, for about 5 minutes
5. Pour the remaining marinade and 1 tbsp. of water into the pan cook on a low heat for a further 5 minutes until the sauce becomes sticky
6. Serve your chicken with noodles, brown rice, courgetti or whatever you fancy and sprinkle on the spring onions –  I ate mine with mung bean vermicelli, and sprialised carrot!