- 400 g Chicken Breasts (sliced thin)
- 2 tbsp Angus & Oink Salt & Pepper Chilli Seasoning
- 1 Bell pepper (cubed)
- 3 Spring onions (sliced)
- 1 Medium Brown Onion (roughly chopped)
- 200 g Corn flour
- 1 Egg (beaten)
- Vegetable oil
- Sesame Seeds/Sliced Spring Onion to garnish
Sauce
- 300 mg Ketchup
- 150 ml Light soy sauce
- 2 tbsp A&O Salt & Pepper Chilli Seasoning
- 1 tbsp Sesame oil
- 1 tbsp Clear honey
- 1 tsp Chilli Paste
- 1
- To make the sauce, simply add all of the ingredients to a food processor/ nutri bullet and blend together. Place to one side until required.
- Chop the onion and pepper then place to one side.
- Place the chicken breasts onto a chopping board and slice them into thin strips. Transfer the meat to a bowl and season with Angus & Oink Salt & Pepper Chilli Rub.
- Beat one egg and transfer it to the bowl that holds the chicken. Mix together by hand to ensure the chicken is well coated.
- Add cornflour to the bowl and toss the chicken through it.
- Preheat the Vortex Air Fry to 180c using the air fry setting and pour 1 tbsp vegetable oil to the basket.
- Lay the chicken strips in the basket and place the onions and peppers on top. Insert the basket and cook for 15 minutes.
- Keep an eye on the chicken and 5 minutes, remove the basket and give the chicken and vegetables a shake. After 15 minutes, pour in the sauce and mix everything together then cook for a further 5 minutes.
- Pour into a bowl, garnish with sliced spring onions and sesame seeds.
- Serve immediately with rice or noodles.
