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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Toss the chicken with cornflour, garlic powder, and black pepper until evenly coated.
Mix all sauce ingredients together and set aside.
Heat oil in a large pan and fry the chicken until golden and crispy. Remove and set aside.
In the same pan, cook the red pepper until softened.
Add the peas and sauce, stir well, then return the chicken to the pan.
Simmer for a few minutes until everything is coated and heated through.
Serve over rice and top with spring onions and sesame seeds.
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Quick and simple, family friendly, full of flavour - one dinner, everyone eats.
Can I use chicken thighs instead of breast?
Yes, chicken thighs can be used for a juicier result.
Is there a substitute for rice wine vinegar?
You can use apple cider vinegar or white wine vinegar as a substitute.
Can I make this dish spicier?
Add some chopped fresh chili or a dash of hot sauce to the sauce for extra heat.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I use fresh peas instead of frozen?
Yes, fresh peas can be used, just add them a little earlier to ensure they cook through.
