Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, hot & sour chicken & pepper stir-fry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Hot & Sour Chicken & Pepper Stir-fry is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Hot & Sour Chicken & Pepper Stir-fry is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook hot & sour chicken & pepper stir-fry using 11 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Hot & Sour Chicken & Pepper Stir-fry:

1. Take 100 grams Thai Jasmine Rice
2. Take 1 tbsp Sesame Seeds
3. Prepare 1 tsp Sunflower Oil
4. Get 1 medium Yellow Pepper
5. Make ready 1 medium Red Pepper
6. Get 2 tsp Cornflour
7. Prepare 2 tsp Soy Sauce
8. Take 1 medium Lime
9. Get 2 tbsp Clear Honey
10. Get 1/2 medium Red Chili
11. Make ready 4 medium Chicken Fillets

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Instructions to make Hot & Sour Chicken & Pepper Stir-fry:

1. Place the rice in a saucepan with 300ml boiling water.
2. Bring to the boil, stir once, cover with a lid and reduce the heat to low.
3. Cook for 15 minutes, by which time the rice should have absorbed all the liquid and be perfectly cooked.
4. Dry fry the sesame seeds until toasted golden and set aside.
5. Squeeze as much juice from the lime as possible and set aside.
6. Slice and deseed the chilli and cut into small pieces.
7. Mix the cornflour and soy sauce together in a bowl, then add the honey, lime juice, chilli and sesame seeds plus 6 tablespoons of cold water.
8. Cut the chicken fillets in to chunks.
9. Cut up and deseed the yellow and red pepper.
10. Heat the oil in a frying pan, add the chicken chunks and peppers and stir-fry until the chicken is lightly browned and cooked through.
11. Add the sauce mixture to the frying pan.
12. Cook until the sauce has slightly thickened, making sure the chicken and peppers are well coated.
13. Serve with the rice.

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