Neven Maguire's Sweet Chilli Chicken

INGREDIENTS

• 1 Pack Simply Better Irish Corn Fed Chicken Breast Fillets, cut into bite-sized pieces (450g)
• 3 Tbsp. Simply Better Handmade Soy & Ginger Sauce
• 2 Tsp. Simply Better Sriracha Seasoning
• 1 Simply Better Irish Corn Fed Free Range Egg
• 4 Tbsp. Cornflour
• 2 Tbsp. Simply Better Handmade Sweet Chilli Sauce
• 1 Tbsp. Simply Better Organic Irish Apple Cider Vinegar
• 1 Tbsp. Simply Better Italian Tomato Pureé
• 1 Tbsp. Simply Better Orange Blossom Honey
• 1 Tsp. Simply Better Handmade Hot Chilli Sauce
• 4 Tbsp. Simply Better Spanish Extra Virgin Olive Oil
• Cooked Simply Better Organic Jasmine Rice and Asian-Style Greens, to serve
• Toasted Sesame Seeds & Thinly Sliced Spring Onions, to garnish

METHOD

1. Put the chicken in a bowl and add 1 tablespoon of the soy & ginger sauce with the sriracha seasoning, egg and cornflour in a bowl and mix well until the chicken is evenly coated. Set aside to marinade.
2. To make the sauce, put the rest of the soy & ginger sauce in a bowl or jug with the sweet chilli sauce, vinegar, tomato puree, honey and hot chilli sauce, whisking to combine.
3. Heat the oil in a wok or deep-frying pan over a medium high heat. Cook the chicken in batches for about 4-5 minutes or until cooked through and nicely golden, turning once with a tongs. Transfer to a plate while you cook the remainder.
4. Drain and discard the oil from the pan and wipe it clean, then put on a medium-low heat and add all of the cooked chicken along with the sauce. Stir for 1-2 minutes until the sauce begins to bubble gently and thicken and the chicken is evenly coated in the sauce. Garnish with the sesame seeds and give another toss.
5. Spoon the rice on to a platter and arrange the Asian-style greens on top, then spoon over the sweet chilli chicken and garnish with the spring onions to serve.