(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
- 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
- Add the chicken, and leave to marinate for at least 30 minutes
- Heat a non-stick pan on a medium heat
- 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
- 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
- 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!