1. In a large bowl add the tomato ketchup, hoisin sauce, soy sauce, lime juice, 100 ml water and Spicentice Firecracker Spices. Then add half the crushed ginger and garlic, and the chicken. Mix all the ingredients together and leave to marinade for 15 mins.
2. Heat oil/low cal spray in a wok over a medium heat. Add remaining garlic and ginger and stir fry for a few seconds. Scoop out chicken from the marinade and stir fry until the chicken is almost cooked through.
3. Add plain flour to the leftover marinade sauce and whisk thoroughly. Add to wok with 100 ml water. Allow to simmer, and then add onions, peppers and sugar snap peas. Stir fry for 5-10 mins and then garnish with spring onions. Turn off the heat.
4. Finally spoon the cooked rice tightly into a bowl, pop a plate over it and turn the whole thing over. Serve Spicentice Firecracker Chicken around the rice and enjoy!
3 Chicken Breasts (diced)
2 Onions (chopped)
3 Garlic Cloves (crushed)
1 inch piece Ginger (chopped)
1 Cup Sugar Snap Peas
1 Red Pepper (chopped)
1 bunch Spring Onions (chopped)
2 tbsp Tomato Ketchup
4 tbsp Dark Soy Sauce
2 tbsp Hoisin Sauce
1 tbsp Plain Flour
1 tbsp Cooking Oil/Low Cal Spray