Honey Chilli Chicken
Adapted from The Great Chicken Cookbook (Australian Women's Weekly)
1 tbs peanut oil
1kg organic, free-range chicken tenderloins, thinly sliced
2 tsp minced ginger
1 tbs sweet chilli sauce
1 red capsicum, sliced
1 carrot, julienne
bunch green round beans, sliced
1 tsp cornflour
1 tbs soy sauce
1/4 cup lemon juice
1/4 cup honey
4 spring onions (scallions) sliced
Heat the oil and cook chicken, chilli and ginger in 2 batches until browned, set aside
Cook capsicum, carrot and beans until just tender (like mine crunchy still)
Blend cornflour with soy sauce in small jug and stir in juice and honey
Return chicken to wok with honey mixture
Cook, stirring, until mixture boils and thickens
Sprinkle with spring onions just before serving
