Ingredients (Serves 4)
5 tbsps cornflour
1 tsp sea salt
1 tsp ground black pepper
1 heaped tsp Chinese five spice
500g chicken breast, diced
50g ghee
180g brown onion, finely chopped
1 yellow or red bell-pepper, diced
3 spring onions, sliced
1 green or red chilli pepper (optional) sliced
2-3 garlic cloves, finely chopped
Nutrition
Per Serving: 358 Calories, 26g Carbs, 32g Protein, 14g Fat
Preparation
Combine the cornflour, salt, pepper and Chinese five spice in a large bowl
Add the chicken and stir well, to ensure the chicken is evenly coated on all sides
Heat the ghee in a wok or large skillet over a medium flame
When the oil is hot, carefully add the chicken pieces
Fry on all sides until they are crispy, around 5 minutes
Transfer to a plate lined with kitchen paper
Add the onion, bell-pepper, spring onions and chilli to the pan
Stir fry for 5 minutes, or until the onion is soft and translucent
Add the garlic and stir fry for 1 minute
Add the chicken back into the wok and cook for 2 minutes, to heat through