Ingredients:

• 1/2 kg – boneless Chicken breasts
• 4 tbsp – Corn flour
• 1 tsp – salt
• 1/2 tsp – five spice powder
• 75 ml – oil
• 15 Dried red chillies
• 2 tsp – finely chopped Garlic
• 2 tsp – finely chopped Ginger
• 6- Spring onions – cut into 1′ lengths
• For Sauce:
• 100 ml – Chicken stock
• 2 tsp – Sugar
• 1 tbsp – soya sauce
• 1/2 tsp – sesame oil
• 1 tsp – Vinegar
• 1/4 tsp – five spice powder
• 1/4 tsp – black pepper
• 2 tsp – Corn flour, in one tbsp stock/ water

Method:

1. Coat chicken in corn flour, salt and five-spice powder.
2. Brush off whatever is in excess.
3. Stir-fry the chicken until lightly coloured.
4. Remove from pan.
5. Pour off all but 3 tbsp of oil.
6. Add chillies, garlic and ginger.
7. Cook for 30 seconds before adding onions and all the sauce ingredients.
8. Bring to a boil, return chicken to pan, heat through and serve with steamed rice.