Ingredients
- 1 egg, beaten
- 3 skinless chicken breasts, sliced lengthways
- 3 heaped tbsp cornflour
- 1 tsp mild chilli powder
- 1⁄2 tsp Chinese 5 spice
- 1 tsp garlic powder
- 1 tbsp salt
- 1 tsp pepper
- Low-calorie oil spray
- 1 red pepper, cut into strips
- 1 onion, chopped
- 5 garlic cloves, crushed
- 1 tbsp soy sauce
- 1 tsp rice wine
- 1 tsp chilli flakes
1. Add the egg to a bowl and coat the chicken strips in the egg, shaking off any excess. In another bowl, combine the cornflour, chilli powder, Chinese 5 spice, garlic powder, salt and pepper. Dip the chicken in this. Spray with the low-calorie oil and air-fry the chicken at 180°C for 15 minutes.
2. Once the chicken is cooked, fry the pepper and onion in a pan over a medium heat, then add the crushed garlic, soy sauce, rice wine and chilli flakes.
3. Add the chicken to the pan and stir to combine, cooking until everything is heated through. If you want more of a sauce with this, you could always buy a jar of supermarket curry sauce and heat it through before adding to the chicken.
