Ingredients
200g boneless chicken thighs, chopped into small strips
2 tbsp light soy sauce
2 tbsp tomato purée
Around 100ml of water or stock
1 tbsp rice vinegar
1 tbsp hot chilli flakes
1 tbsp of Chinese 5 spice
Tbsp of honey
tsp Olive Oil
2 spring onions, chopped
1 red pepper, chopped
1 Large Carrot, grated
1 Broccoli head, cut into little florets
Preparation
-Mix the soy sauce, tomato puree, water and rice wine vinegar in a a bowl.
- In a medium pan with a tsp of Olive Oil, chuck in the garlic, onions and chilli flakes.
- After about 2 minutes, add the pepper, carrot and broccoli heads and stir fry for around 2 minutes.
- Add in the chicken and stir until starting to brown.
- Add in the 5 spice and Honey, stor for another few minutes.
- Add the sauce on top and fry off for around 5/8 minutes until chicken is cooked.
- It should cook fast as you've chopped it fairly small.