Chicken Stir-Fry

Chicken marinade:

Sauce:

Stir-fry:

To serve:

Chicken marinade:
Combine soy sauce, rice vinegar, sesame oil, garlic, pepper and salt in a bowl.

Add 80 ml of the corn flour and mix until combined.

Add the chicken and toss to combine.

Spread out in a single layer. Marinade for 30 minutes.

Sprinkle the remaining corn flour over the chicken.

Sauce:
Combine the ingredients for the sauce and set aside.

Stir-fry:
Heat 30 ml of the oil in a large wok.

Fry the chicken in batches until golden and crispy. Drain on absorbent paper.

Heat the remaining oil. Add the peppers, sugar snap peas and celery. Cook over high heat for 2 minutes.

Add the garlic and half of the spring onions.

Add the sauce and cook over high heat until sauce starts to reduce.

Add the chicken and toss to cover in sauce. Heat through.

Serve on rice or noodles and top with chopped spring onions.