chinese honey chilli chicken

4 chicken breasts, thinly sliced.
2.5cm piece of ginger, sliced.
2 tbsp honey
1 scant tbsp cornflour mixed with 50ml water
1 tbsp chilli sauce
juice from one large lemon
2 tbsp light soy sauce
3 spring onions chopped

If you want, you can pre-prep the chicken by taking some flour, season it with salt and then dip all the chicken pieces into it until fully coated. Then fry the chicken in deep hot oil until browned. Remove from oil and dry on kitchen roll.

However, I prefer my chicken szechwan style (without the coating) so I just cook the chicken as is, stir-frying on a medium heat until the chicken is white. Remove from wok when cooked and make the sauce.

To make the sauce, put a little oil into the wok and throw the ginger in to flavour the oil. After a minute add all the rest of the ingredients and bring to the boil. The sauce should thicken quite quickly. Once thickened toss the chicken into the sauce and stir until coated. Cook for a further 3 minutes.

Serve with rice.

3 comments to this

chrashamy said on 28 Jan 2009 at 17:12:25:

really tasty dish!kids loved it and it was so easy to make.

sasha said on 02 Mar 2009 at 21:53:02:

This is delicious. Mind you, I didn't know what exactly was meant by 'chilli sauce' - I have lots of different kinds. In the end, I just chopped up two red chillies, pips and all, and mixed them with a drop of oil and some rice vinegar. Hot, but none the worse for that.

hem said on 02 Mar 2009 at 23:31:40:

You used seeded chillies!!!! Unusual for you. Anyway I usually use red chilli paste if I don't have fresh chillies