Name: Crispy shredded chicken
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 320g pack chicken mini breast fillets -; 2½ tbsp light soy sauce -; Vegetable oil, for frying -; 1 red pepper, deseeded and thinly sliced -; 1 green pepper, deseeded and thinly sliced -; 3 tbsp cornflour -; 3 tbsp sweet chilli sauce -; 1 tbsp garlic and ginger paste -; 1 tbsp sesame oil -; 2 spring onions, trimmed and finely sliced -

Ingredients for - Crispy shredded chicken

1. 320g pack chicken mini breast fillets

2. 2½ tbsp light soy sauce

3. Vegetable oil, for frying

4. 1 red pepper, deseeded and thinly sliced

5. 1 green pepper, deseeded and thinly sliced

6. 3 tbsp cornflour

7. 3 tbsp sweet chilli sauce

8. 1 tbsp garlic and ginger paste

9. 1 tbsp sesame oil

10. 2 spring onions, trimmed and finely sliced

How to cook deliciously - Crispy shredded chicken

1 . Stage

Slice the chicken into thin strips. Pour over 2 tbsp of the soy and marinate in the fridge, covered, for 1 hr.

2 . Stage

Meanwhile, heat 1 tbsp of the oil in a wok or deep frying pan over a medium heat and cook the peppers for 3-4 mins until just beginning to soften. Remove with a slotted spoon and set aside.

3 . Stage

Spread the cornflour out in a shallow bowl. Season, then add the marinated chicken strips and toss to coat well.

4 . Stage

Fill a wok or deep frying pan with the oil so it’s about ½cm deep, then heat to medium-high. Carefully add the chicken in batches, cooking for 3-4 mins, using tongs to turn regularly until golden and crispy. Remove with a slotted spoon and place on a plate lined with kitchen paper to drain.

5 . Stage

Mix together the remaining soy, sweet chilli, garlic paste and sesame oil in a large bowl. Add the cooked peppers, crispy chicken and toss together until coated all over and sticky. Serve sprinkled with the spring onions.