Kung Pao chicken

Method

1. Heat a non-stick frying pan with 1 tablespoon of oil. Brown the chicken on both sides, remove and set aside.
2. Wipe the pan clean. Add the remaining 2 tablespoons of oil and cook the peppers, chilli, garlic, ginger, carrots and broccoli for about 3 minutes.
3. Add the chicken back to the pan along with any juices, then add the spring onions.
4. Mix the vinegar, honey, soy sauce, sugar and cornflour into a small bowl or mug. Add to the pan, stir to coat and allow to bubble away for 2 minutes.
5. Serve with rice or noodles.