Directions

Preparation

1. Gather all of your ingredients

   

Build the Sauce

1. In a bowl, mix soy sauce, honey, vinegar, sesame oil and water.

2. Toss sliced chicken with Wingman seasoning in a separate bowi.

Sear the Chicken

1. Heat oil in a wok or large frying pan over high heat.

2. Add chicken in a single layer.

3. Cook for 3–4 minutes until browned and just cooked through.

4. Remove from pan and set aside.

Stir Fry the Vegetables

1. Add a little more oil if needed.

2. Stir fry pepper, carrot and sugar snap peas for 2–3 minutes.

3. Add garlic and cook for 30 seconds.

Glaze and Finish

1. Return chicken to the wok.

2. Pour in the sauce.

3. Cook for 2–3 minutes until the sauce thickens and coats everything evenly.

What to Look For at the Finish

1. The sauce should be glossy and cling to the chicken rather than pooling thinly. The vegetables should remain vibrant and slightly crisp. The chicken should be caramelised at the edges and fully cooked through.

   

Serving Suggestions

1. Serve immediately over steamed rice or noodles. Finish with sesame seeds and sliced spring onions. Add fresh chilli if you want extra heat.