Name: Crispy shredded chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 2 as a main, 4 as a sharer
Cuisine: Asian
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

Crispy shredded chicken

Try this takeaway favourite served with rice, or simply on its own as part of a buffet-style meal. It can work as a main course or starter to share

30 min total 10 min prep 20 min cook Serves 2 as a main, 4 as a sharer 506 cal

Instructions

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1 Slice the chicken into thin strips. Pour over 2 tbsp of the soy and marinate in the fridge, covered, for 1 hr.
2 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 Spread the cornflour out in a shallow bowl. Season, then add the marinated chicken strips and toss to coat well.
4 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 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.