Serves: 4 Preparation time: 15 minutes Cooking time: 20 minutes Cost per serving: £1.13 Ingredients: 3 chicken breasts cut into thin strips 5 tbsp plain flour 5 tbsp cornflour 2 large eggs Salt and pepper Vegetable oil (for deep frying) For the Sticky Marmalade Sauce: 4 tbsp Robertson’s Silver Shred Marmalade 1 tbsp rice wine vinegar 1 clove garlic, chopped 1 red chilli, deseeded and chopped 2 tbsp light soy sauce 2 spring onions, finely chopped 1 tsp toasted sesame oil 1 tbsp vegetable oil
Method: 1 Heat the vegetable oil in a deep pan 2 Place the flour, cornflour, salt and pepper in a bowl 3 Add the eggs and whisk to make a batter 4 Add the chicken pieces and mix well coating the chicken 5 Deep fry the chicken pieces a few batches at a time until they are crispy. Ensure you keep moving them around so that they don’t stick. Remove and place each batch on a paper towel once they are ready 6 In a separate pan or wok, heat the vegetable oil. Add the chopped garlic and fry for about a minute 7 Add the chilli and the Robertson’s Silver Shred marmalade. Mix well 8 Add the soy sauce and vinegar. Mix well and reduce to a thick consistency 9 Add the fried chicken to the pan and mix until the chicken is coated. Remove from the heat. Add the sesame oil, spring onions and mix 10 Serve with a green salad GDA’s 590kcal (29%) 18.7g (42%) 49.1g carbohydrates (21%) 33.9 g sugars (38%) 35.4g fat (51%) 6.5g saturated fat (32%) 0.3g fibre (1%) 3.1g salt (51%) Recipe courtesy of Robertson’s