Really tasty
Cut the chicken breasts into strips
Add flour and salt and pepper to a bowl
Coat the chicken
Set aside
Finely slice the ginger
Cut the chilli into thin strips and discard the seeds
Heat the oil in a wok
Juice the lemon into a cup or bowl
Add the sweet chilli dipping sauce, soy sauce, water and cornflour and stir together and set aside
Fry the chicken in batches for a few minutes in the hot oil until golden brown
Drain on paper towels
Repeat until all the chicken is cooked
Pour out all the oil except for 1TBSP worth
Gently fry the ginger and sliced chilli for a minute or so
Add the honey to the wok and stir whilst it's bubbling away for another minute
Add the lemon juice, dipping sauce, soy sauce, water and cornflour
Keep stirring and bring to the boil until the sauce thickens
Add the chicken to the wok to heat through for a few minutes making sure to coat thoroughly with the sauce
Slice the spring onions into fancy diagonals abs throw in the rice for the last few minutes
Servings 5