4 chicken breasts, sliced
2 tsp cornstarch
juice of 1 lime
salt and pepper
1 tbsp olive oil
1 small onion, sliced
2 cloves garlic, finely minced
1-inch piece ginger, finely minced
1 red pepper, cut into 1-inch pieces
1 yellow pepper, cut into 1-inch pieces
1 bunch asparagus
1 cup broccoli florets
1 cup pineapple, cut into 1-inch pieces
1 tbsp tamari
1 tbsp fish sauce
1 tsp red pepper flakes
1 tsp honey
1/4 cup cilantro, chopped
lime wedges, to garnish
1. In a medium bowl, combine chicken, cornstarch, juice of half a lime, and salt and pepper. Toss to coat.
2. Heat oil in a large pan over a high heat. Add chicken and cook for 5 to 6 minutes, or until the chicken is golden and cooked through. Remove from pan.
3. Add onion to the pan, and saute for 5 minutes.
4. Add garlic, ginger, red pepper, yellow pepper, asparagus, broccoli, add stir-fry for 3 minutes.
5. Add pineapple, tamari, fish sauce, red pepper flakes, and honey. Let cook for a couple more minutes. Vegetables should be just cooked (still with a touch of crunch). Add a splash of water to loosen the sauce, if needed.
6. Serve immediately over rice, with chopped cilantro and lime wedges to garnish.
https://www.jamieoliver.com/recipes/chicken-recipes/tom-daley-s-sweet-sour-chicken/
