|5.00 ml||chinese five-spice powder|
|1.00||green pepper — cut into strips|
|1.00||onion — large, halved ans sliced|
|100.00 ml||hoisin sauce — or plum sauce or sweet soy sauce|
|2.00||celery stalks — chopped|
|5.00 ml||sea salt and freshly ground black pepper|
|1.00||green chilli — finely sliced|
|30.00 ml||butter — or oil|
|4.00||chicken breast fillets — cut into strips|
Combine the cornflour and spice and coat the chicken strips with the mixture. Heat 10 ml of the butter or oil in a wok or large frying pan and stir-fry the chicken strips in batches until lightly browned and tender.
Add more butter as needed. Remove from the pan and set aside. Add the onion, celery, chilli and green pepper strips to the pan and stir-fry until the vegetables are tender.
Add the chicken and sauce of your choice to the vegetables and stir-fry until heated through. Season with salt and pepper and serve with basmati rice.
Reprinted with the permission of YOU.