Ching's hot sweet and sour chicken

It’s one of the most versatile pieces of kitchen kit around - the faithful wok - capable of frying, steaming, boiling and even deep frying - basically it's the only pan you need in your life! Whether you're feeding the family tonight or you've just gone off to uni and need a masterclass in one pan cookery, Ching’s here with an idea perfect for tonight’s dinner - classic hot sweet and sour chicken.

Ching says: This is sweet, spicy, salty and sour – all my favourite flavours in one dish and perfect for a quick mid-week supper. You can toss the spiralised courgettes in to heat through if you prefer, or serve them raw. You can also serve this with steamed greens and jasmine rice. Whichever way you go ….. enjoy!

Serves: 2

Ingredients

1 tbsp rapeseed oil1 garlic clove, finely chopped2.5cm pieces fresh root ginger, peeled and sliced into matchsticks2 medium red chillies, deseeded and sliced250g boneless chicken thighs, sliced into 1cm x 2.5cm strips1 tbsp Shaohsing rice wine or dry sherry250g spiralised courgettesSprinkle of sesame seeds, to garnish

For the sauce

50lm mirin1 tsp chilli bean paste2 tbsp low sodium light soy sauce2 tbsp rice vinegar2 tbsp runny honey

Method

• Whisk together all the ingredients for the sauce in a bowl, then set aside

• Heat a wok over a high heat until smoking and add the rapeseed oil

• Add the garlic, ginger and chillies and toss for a few seconds to release their aroma

• Add the chicken and let it settle for 15 seconds to sear and brown, then flip it over and cook for 1 minute. As it starts to brown, add the Shaohsing rice wine or dry sherry and cook for a further 2 minutes, until the chicken is cooked through.

• Pour in the sauce and stir-fry until the sauce has reduced and is thick and glossy

• Divide the spiralised courgettes between two plates, arrange the chicken on top, sprinkle over the toasted sesame seeds for a nutty garnish and serve immediately