Sticky Chicken

Ingredients

Serves 2

• 400g chicken thighs

• Half a carrot (optional)

• Handful of baby corn (optional)

• 2 tsp groundnut oil (or vegetable)

• 2 tbsp corn flour

• 1 tsp garlic granules

• salt and pepper

• 1 tbsp light soy sauce

• 1 tbsp rice wine

• 1 tbsp rice vinegar

• 1 tsp red chilli paste

• 2 tbsp runny honey

Method

Start by slicing the carrot and baby corn into small bite sized pieces. I tend to halve the carrot lengthways then slice into thin slithers and just halve lengthways the corn. This allows both to cook fast but retain some bite. Now trim any excess fat off you chicken thighs and cut into little finger sized pieces.

On a plate mix the corn flour, salt and pepper and garlic granules before adding in the sliced chicken and mixing so each piece is nicely coated.

For the sauce just mix together the rice vinegar, rice wine, soy, honey and chilli paste. Give at little taste and add a bit more chilli paste if you want it a bit hotter.

In a hot wok or frying pan pour in the oil then add the chicken and stir fry for 5 minutes until browned and cooked through. Now throw in the veg for a few minutes until it starts to soften. Once that is done pour over the sauce and cook for a minute until the sauce has thickened and stuck to the chicken.

That's it, just spoon out over rice, noodles or a salad and dig in.