Hot & Sour Chicken & Pepper Stir-fry

Name: Hot & Sour Chicken & Pepper Stir-fry
Total time: 2100 s
Yield: 2 servings
Cuisine: American
Ingredients: 100 grams Thai Jasmine Rice; 1 tbsp Sesame Seeds; 1 tsp Sunflower Oil; 1 medium Yellow Pepper; 1 medium Red Pepper; 2 tsp Cornflour; 2 tsp Soy Sauce; 1 medium Lime; 2 tbsp Clear Honey; 1/2 medium Red Chili; 4 medium Chicken Fillets

alan.farrell.946 @cook_3040719

Cockburn, New South Wales, Australia

Tasty as hell :)

alan.farrell.946 @cook_3040719

Cockburn, New South Wales, Australia

Tasty as hell :)

Saved

Ingredients

35 mins

2 servings

100 gramsThai Jasmine Rice
1 tbspSesame Seeds
1 tspSunflower Oil
1 mediumYellow Pepper
1 mediumRed Pepper
2 tspCornflour
2 tspSoy Sauce
1 mediumLime
2 tbspClear Honey
1/2 mediumRed Chili
4 mediumChicken Fillets

Saved

Steps

35 mins

1

Place the rice in a saucepan with 300ml boiling water.
2

Bring to the boil, stir once, cover with a lid and reduce the heat to low.
3

Cook for 15 minutes, by which time the rice should have absorbed all the liquid and be perfectly cooked.
4

Dry fry the sesame seeds until toasted golden and set aside.
5

Squeeze as much juice from the lime as possible and set aside.
6

Slice and deseed the chilli and cut into small pieces.
7

Mix the cornflour and soy sauce together in a bowl, then add the honey, lime juice, chilli and sesame seeds plus 6 tablespoons of cold water.
8

Cut the chicken fillets in to chunks.
9

Cut up and deseed the yellow and red pepper.
10

Heat the oil in a frying pan, add the chicken chunks and peppers and stir-fry until the chicken is lightly browned and cooked through.
11

Add the sauce mixture to the frying pan.
12

Cook until the sauce has slightly thickened, making sure the chicken and peppers are well coated.
13

Serve with the rice.