3 x Chicken fillets washed and dried, cut into 1/2 inch cubes
2 tbsp olive oil + extra if needed
1/2 cup cornflour in a bowl
Salt and Black Pepper
2 x large eggs lightly beaten in a bowl
1x green bell pepper sliced
1x red bell pepper sliced
2 red chilli’s sliced
4 spring onions sliced
1x 200 g packet fresh baby spinach washed and roughly chopped
Sweet & Sour Sauce
1/2 cup apple cider vinegar
1/3 cup honey
1/4 cup tomato ketchup
2 tbsp soy sauce
2 tsp minced garlic
Whisk all ingredients together in a bowl, set aside
Season chicken with salt & pepper.
Toss cubed chicken fillets in the cornflour using a tong add to beaten egg and coat well. Heat skillet with oil and cook chicken for 4 minutes until the chicken is nicely browned on both sides.
Add a little more oil if required to your skillet then add the spring onions, peppers and chilli’s cooking until peppers are tender.
Add the sweet and sour sauce into the skillet and cook for a further 4 minutes. Add chopped spinach and let wilt.
Garnish with toasted sesame seeds and chopped spring onion. Serve with basmati steamed rice.
Recipe adapted from Delish
Prepared, tried and tested by: Gail Haselsteiner
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