Ingredients

• 1 Large chicken breast
• 50g Cornflour
• 30g Gluten free all-purpose flour
• 1tbsp Chinese five spice
• 1 Bell pepper (chunked or sliced)
• 1 White onion (chunked or sliced)
• 4 Cloves of garlic (crushed)
• 1 Chilli (sliced)
• Thumb sized knob of ginger (diced)
• 1 Spring onion (finely chopped)
• 2tbsp of vegetable oil
• 2tbsp Gluten free soy sauce
• 1tbsp Sugar
• 1tsp Rice wine vinegar
• 1tsp Sesame oil
• 1tsp cornflour
• Salt & pepper

Method

1. First prepare the sauce for later. In a small bowl or ramekin, mix together the soy sauce, sugar, rice wine vinegar, sesame oil and tsp of cornflour.
2. Next chop your vegetables so they are ready to go as the dish comes together pretty quickly.
3. Mix the 50g of corn flour with the plain flour along with some salt and pepper and half of the Chinese five spice.
4. Cut your chicken into chunks and add it to the flour mixture. Make sure each piece of chicken is completely coated in the flour mixture.
5. Heat your oil in a large frying pan or a wok. Once you oil is hot add in your chicken and allow it to crisp up
6. Take the chicken out of the pan and set aside.
7. If you need to add a little more oil do so.
8. Add the onion, peppers, chilli, ginger and garlic to the pan and cook for 1-2 minutes. Add the rest of your Chinese five spice into the pan along with the chicken.
9. Cook for a further 1-2 minutes before adding your sauce. Cook until the sauce thickens slightly. If it becomes too thick add a little water.
10. Serve on top of a bed of rice and sprinkle with the chopped spring onion and some sesame seeds.