TSO’s Chinese Chicken

Ingredients

• 500g Moy Park diced chicken
• 50g finely diced spring onion
• 2 tbsp soy sauce
• 1 heaped tbsp ginger purée
• 1 heaped tbsp garlic purée
• ½ tsp salt
• ½ tsp Chinese five-spice
• ½ tsp cracked black pepper
• ½ tsp chilli powder
• 40ml rapeseed oil

Method

1. To make the marinade, place the chicken in a bowl, adding all the ingredients, then mix together by hand or with a spatula.
2. Heat the oil in a deep-sided frying pan. Add chicken and cook on a medium heat for 15 minutes, making sure you turn the chicken so it is cooked evenly.
3. To make the sauce, place all the ingredients in a saucepan and bring to the boil. Once boiling, reduce to a medium heat and cook for 10 minutes, allowing the sauce to reduce by a third, until it's thick enough to coat the back of a spoon.
4. To finish, add the broccoli, spring onions and bird's-eye chillis to the pan with the cooked chicken and cook for 5 minutes, until the vegetables are soft. Add the sauce and cook for a further five minutes. Serve with boiled white rice and steamed pak choi on the side.