Chinese Sweet and Sour Chicken with Crispy Vegetables

Ingredients

• 600gChicken breast
• 3 tbspSoy sauce
• 2 tbspRice wine
• 1 tbsp (grated)Ginger
• 3 cloves (minced)Garlic
• 4 tbspRice vinegar
• 3 tbspSugar
• 1 tbspTomato paste
• 1 tbspWater
• 2 tbspVegetable oil
• 2 large (red and yellow, chunked)Bell peppers
• 1 medium (chunked)Red onion
• 200gSugar snap peas
• 2 medium (cut into batons)Carrots
• 3 (cut into 2cm pieces)Spring onions
• 1 tbspSesame oil
• 2 tbspCornstarch
• Salt
• Pepper

Instructions

1. Cut chicken into 3cm chunks. Mix soy sauce, rice wine, half the ginger and half the garlic — coat chicken and marinate for 20 minutes.
2. Drain chicken, toss in cornstarch to coat lightly.
3. Heat vegetable oil in a wok over high heat. Fry chicken in two batches until golden and cooked through (about 6 minutes per batch). Set aside.
4. In the same wok, add remaining garlic and ginger, stir-fry for 30 seconds until fragrant.
5. Add carrots, bell peppers and red onion, stir-fry for 2 minutes until starting to soften.
6. Add sugar snap peas, stir-fry for 1 minute.
7. Mix rice vinegar, sugar, tomato paste and water in a small bowl, pour into the wok.
8. Return chicken to the wok, toss everything together for 1 minute until coated and heated through.
9. Finish with sesame oil and spring onions, season with salt and pepper. Serve immediately.