Hot sweet and sour chicken
This is sweet, spicy, salty and sour – all my favourite flavours in one dish and perfect for a quick mid-week supper. You can toss the spiralised courgettes in to heat through if you prefer, or serve them raw. You can also serve this with steamed greens and jasmine rice. Whichever way you go… enjoy! Preparation time: 10 minutes Cooking time: 5 minutes DF Serves 2 1tbsp 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 1tbsp Shaohsing rice wine or dry sherry 250g spiralised courgettes Sprinkle of toasted sesame seeds, to garnish For the sauce 50ml mirin 1tsp chilli bean paste 2tbsp low-sodium light soya sauce 2tbsp rice vinegar 2tbsp runny honey 1Whisk together all the ingredients for the sauce in a bowl, then set aside. 2Heat 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. 3Add the chicken and let it settle for 15 seconds to sear and brown, then flip it over and cook for 1 minute. 4As it starts to brown, add the Shaohsing rice wine or dry sherry and cook for a further 2 minutes until the chicken is cooked through. 5Pour in the sauce and stir-fry until the sauce has reduced and is thick and glossy. 6Divide the spiralised courgettes between two plates, arrange the chicken on top, sprinkle over the toasted sesame seeds for a nutty garnish and serve immediately.