Instructions
- Prepare the sauce: Add the crushed garlic, Chinese five-spice, soy sauce, honey, sriracha, ketchup and water to a jug. Mix well and set aside.
- Cook the chicken: Spray a large frying pan or wok with low-calorie cooking spray. Add the chicken pieces, sliced pepper, onion and Chinese five-spice powder.
- Brown the chicken: Fry for around 5–8 minutes, stirring regularly, until the chicken is browned on the outside.
- Add the sauce: Pour the prepared sauce into the pan and stir to coat the chicken and vegetables.
- Simmer: Reduce the heat and simmer for 15–20 minutes, stirring occasionally, until the sauce thickens and the chicken is thoroughly cooked.
- Prepare the sides: Cook the rice, steam the broccoli and prepare the salt and pepper chips according to your preferred method.
- Serve: Divide the chicken and sticky sauce between three plates and serve with rice, broccoli and salt and pepper chips.
Tips
- Prepare the sauce ahead of time to make dinner quicker and easier.
- Chop the vegetables and potatoes in advance for a stress-free evening meal.
- Adjust the sriracha to suit your preferred spice level.
- Make sure the chicken is fully cooked before serving.
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