1 chicken thigh (trimmed of fat) cut into strips
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice wine vinegar
½ tsp finely grated fresh ginger
¼ fresh chilli, deseeded and thinly sliced
½ clove garlic, peeled and crushed
60g sugar snap peas (remove the stem ends and string from each pod)
finely chopped spring onion and sesame seeds to garnish as required
- Mix together the soy sauce, honey, vinegar, ginger, chilli and garlic.
- Marinate the chicken in the fridge, in this mixture for as long as possible
- Add the spray oil, chicken and sugar snap peas to a medium/hot frying pan and sauté, stirring often until the chicken is golden and cooked through.
- Sprinkle the chicken with green onion and sesame seeds (optional)
Serve with a small side of boiled rice for that ‘take away’ vibe ?