Sweet Chilli Chicken

Method

1. Trim any remaining fat and tendons from the chicken breasts and dice into 2cm pieces.

2. Chop the spring onions on an angle and cut the lime in half, ready for squeezing.

3. Heat two large frying pans on high heat. Add a tablespoon of olive oil and half the spring onions to each.

4. Add the diced chicken, half per pan, and sear, turning with tongs, until the outside has turned white. Add a pinch of salt. Turn the heat down to medium, squeeze half a lime into each pan and stir. Allow the lime juice to evaporate.

5. When the lime juice has evaporated, add 2 tablespoons of sweet chilli sauce to each pan and stir to coat.

6. Cook for a further 3-4 minutes to allow the sweet chilli sauce to reduce, caramelise and coat the chicken.

7. When the sauce has reduced and coated the chicken, and the chicken has started to brown, it should be cooked. This takes 7-10 minutes in total, depending on the size of the pieces and your heat source. Remove the largest piece of chicken from each pan and cut it open. It should be completely white inside, with the juices running clear.

8. Serve with wraps and salad fillings, or with Stir-Fried Vegetables and rice.