Name: Chicken Karmel
Prep time: 15 min
Cook time: 10 min
Cuisine: British
Ingredients: 4 tbsp sunflower or rapeseed oil 240g skinless chicken breasts but into bite sized pieces 100g carrot cut into matchsticks 100g baby corn slices in half lengthways and then cut in half across 100g fine green beans 2 spring onions, finely sliced Salt and black pepper; 1 medium egg yolk 1 1/2 tbsp cornflour 1 tbsp milk; 1 tbsp soy sauce 2 tbsp tomato ketchup 2 tbsp rice wine vinegar 1/2 tbsp runny honey 1/2 tsp sesame oil

Chicken Karmel

This sweet-and-sour chicken recipe is a great favourite with my family. To make eating fun you can buy child-friendly plastic chopsticks that are joined at the top so that they only need to be squeezed together to pick up food. This recipe would be perfect for these as everything is cut into bite-sized pieces.

Gluten Free

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Ingredients

4 tbsp sunflower or rapeseed oil
240g skinless chicken breasts but into bite sized pieces
100g carrot cut into matchsticks
100g baby corn slices in half lengthways and then cut in half across
100g fine green beans
2 spring onions, finely sliced
Salt and black pepper

For the batter

1 medium egg yolk
1 1/2 tbsp cornflour
1 tbsp milk

For the sweet and sour sauce

1 tbsp soy sauce
2 tbsp tomato ketchup
2 tbsp rice wine vinegar
1/2 tbsp runny honey
1/2 tsp sesame oil

Method

1 Make the batter in a small bowl. Beat together the egg yolk, cornflour and milk to make a thin batter. Heat 2 tablespoons of oil in a wok or frying pan . Dip the chicken into the batter, then fry for 3 to 4 minutes until golden. Remove from the wok and set aside.

2 Meanwhile, mix together all the ingredients for the sauce. Heat the remaining oil in a wok and stir fry the carrot, baby corn and green beans for 2 minutes.
3 Add the sauce, bring up to the boil and cook for 2 minutes. Remove from the heat and stir in the spring onions. Add the chicken to the vegetables and Heat through. Season to taste. Serve with fluffy white rice.