Kung Pao Chicken

To make the sauce, add the soy sauce, vegetable oil, honey, vinegar, chilli flakes, water and 2 tsp of cornflour to a small bowl, combine well and set aside.

Place the diced chicken thighs in a bowl. Add 2 tsp of cornflour, a pinch of salt and black pepper and stir to coat the chicken pieces evenly.

Heat a non-stick frying pan and add 1 tbsp of vegetable oil. Add the chicken and fry 4-5 minutes until browned evenly, then remove from the pan and rest on a plate on a sheet of kitchen paper.

Into the same pan, add 1 tbsp of vegetable oil followed by the chopped red pepper and fry for 2-3 minutes until starting to brown. Add the garlic and ginger and fry for another 2 minutes. Add the chicken back into the pan followed by the peanuts and the sauce and stir. Allow to cook on a low heat for 2 minutes until the sauce has thickened.

Serve with some steamed rice and garnish with some sliced red chilli, if desired, and sliced spring onions.