Crispy Shredded Chicken

1. Slice 250g chicken breast into strips add to a bowl and add 1 tbsp light soy, 1 tsp sesame oil 1/4 tsp black pepper. Mix well and marinade for 10-15 minutes.
2. Slice half a red pepper, slice the spring onions, mince the garlic cloves.
3. Add 150g cornflour to a bowl.
4. Make your sauce, add to a bowl and mix well 2 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tbsp honey & 1 tbsp lemon juice.
5. Add the chicken strips to the cornflour in batches and dredge, shaking off any excess. Pop the coated strips on a plate.
6. Heat 6 tbsp sunflower oil in a wok or large pan & once hot add the chicken in batches and cook for 3-4 minutes until golden. Remove and put them on a plate lined with kitchen paper. Discard oil and wipe the wok clean.
7. Heat 1 tbsp oil, add the garlic & stir fry for 30 seconds. Add the red pepper, stir fry for 1 minute. Add the sauce bring to a simmer and add the chicken back in and spring onions. Combine everything together well for 1-2 minutes. Serve over rice and enjoy 😉

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