Dish inspired by my go to order at Wagamamas! Fiery, spicy and sweet sauce- so tasty!

Ingredients: (serves 4)

• 1 handful of dried arbol chillies (you can find these in the spice section of supermarkets)
• 4 garlic cloves, chopped
• 1 inch of ginger, grated
• 3 chicken breasts- cut into long strips (you could also use prawn or tofu)
• 1 handful of cornflour
• 3-4 peppers- a mix of red and green, cut into chunks
• 2 large or 4 small white onions, cut into chunks
• 1 pack of mangetout
• 1 pack of spring onions, chopped
• 1 red chilli
• Sticky rice
• Black and white sesame seeds
• Lime wedge
• Shichimi powder (japanese chilli seaweed powder)- optional

For the sauce

• 1 tbsp oil
• 3 tbsp sriracha sauce (more if you like it spicy)
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sweet chilli sauce
• 2 tbsp oyster sauce
• 0.5 tbsp ketchup
• 2 tsp vinegar
• Squeeze of lime juice
• 2 tsp cornflour mixed with hot water
• 

Method:

1. Put the rice on the boil according to packet instructions.
2. Mix all the sauce ingredients together in a bowl.
3. Heat up a wok until very hot. Add 1 tbsp oil.
4. Add in your ginger, garlic and dried chillies and fry for a few minutes.
5. Add in the chicken and fry for a few minutes.
6. Then add the onions, peppers and mangetout. Stir fry for a few more minutes.
7. Then add the sauce. Continue to stir until the chicken is cooked. Add in the cornflour paste to thicken the sauce and the spring onions.
8. Get your rice into a bowl and flip over to make a mound.
9. Add the stir fry around the rice.
10. Garnish with chilli, spring onion, black and white sesame seeds, the shichimi powder and a lime wedge.