This is a variation of a Kitchen Sanctuary recipe, in which the chicken is coated and cooked in a kind of batter. In an aim for a slightly healthier dish, I've simply marinated the chicken in Shaoxing and cornflour before stir frying.
This a sweet and spicy dish in which I've used honey as the main sweetness element, as this is often combined with soy sauce in traditional Chinese cooking.
If you don't want it too sweet, then just omit or reduce the honey. It will depend very much on the sweetness of your preferred sweet chilli sauce and tomato ketchup, as both can contain a high sugar content.
If you'd prefer a spicier option, then simply swap some of the sweet chilli sauce for siracha. Enjoy!
SERVES 3-4
For the chicken
3 chicken breasts
1 tablespoon of cornflour
1 tablespoon of Shaoxing
For the stir fry
1 bunch of spring onions (100-140g)
1 pepper (optional)
For the sauce
1 tablespoon of sesame oil
2 cloves garlic peeled and minced
1 tablespoon of Chinese rice vinegar
1-2 tablespoons of honey (optional)
2 tablespoons of sweet chilli sauce OR
1 tablespoon of sweet chilli sauce and 1 tablespoon of siracha
3 tablespoons of tomato ketchup
4 tablespoons of light soy sauce
To serve
Toasted sesame seeds
Jasmine rice
Cucumber
- Cut the chicken breasts into 2-3cm chunks.
- Add the cornflour and Shaoxing to the chicken, stir well and then set aside.
- Mix together all of the sauce ingredients in a small jug or bowl.
- Cut the roots (tail) from the bottom of the spring onions and then cut the fleshy section into chunks.
- Thinly slice a few of the spring onion tops/leaves for decoration.
- Deseed the pepper if using and cut into 2cm chunks.
- Heat the oil in a large sauté pan (or wok) over a medium heat.
- Once the oil is really hot, add ⅓ or ½ the chicken to the pan (depending on the size of the pan) and stir, keeping the chicken pieces moving until they have some colour and no pink meat is visible.
- Remove the chicken from the pan and repeat for the rest of the chicken, then set aside.
- Add the spring onion and pepper to the hot pan and stir, keeping the vegetables moving, until the edges colour and soften.
- Return the chicken to the pan.
- Reduce the heat, stir to combine the ingredients and then pour in the sauce. Stir again.
- Cook for a few minutes more until the chicken is just cooked through.
- Serve with jasmine rice, cucumber and top with toasted sesame seeds.
