Hot sweet and sour chicken

All my favourite flavours in one dish. You can serve the spiralised courgettes raw or toss them in at the end to heat through if you prefer. Alternatively, serve the chicken with steamed greens and jasmine rice. Whichever way you go, enjoy! SERVES 2 432 CALS PER SERVING 1 tbsp rapeseed oil 1 garlic clove, finely chopped 2.5cm piece fresh root ginger, peeled and sliced into matchsticks 2 medium red chillies, deseeded and sliced 250g boneless chicken thighs, sliced into 1cm x 2.5cm strips 1 tbsp Shaohsing rice wine or dry sherry 250g spiralised courgettes sprinkle of toasted sesame seeds, to garnish FOR THE SAUCE 50ml mirin 1 tsp chilli bean paste or chilli bean sauce 2 tbsp low-sodium light soy sauce 2 tbsp rice vinegar 2 tbsp runny honey

Whisk together the ingredients for the sauce in a bowl, then set aside.

Heat a wok over a high heat until smoking and add the rapeseed oil. Add the garlic, ginger and chillies and toss for a few seconds to release their aroma. Add the chicken and let it settle for 15 seconds to sear and brown, then flip it over and cook for 1 minute. As it starts to brown, add the Shaohsing rice wine or dry sherry and cook for a further 2 minutes or until the chicken is cooked through.

Pour in the sauce and stir-fry until it has reduced and is thick and glossy.

Divide the spiralised courgettes between two plates, arrange the chicken on top, sprinkle over the toasted sesame seeds for a nutty garnish and serve immediately.