Barney doesn't like food with "sauce", but he loves this stir fry chicken. Coating it in cornflour before cooking gives the chicken a slight crisp, which when combined with the sweet and salty sauce gives a truly delicious dinner.

INGREDIENTS

4 Chicken breasts - chopped into

bite-sized pieces

4 tbsp cornflour

8 tbsp soy sauce

8 tbsp honey

Pinch of chilli flakes

1 tbsp cider vinegar

Thumb sized piece of ginger finely chopped

2 garlic cloves finely chopped

A little vegetable oil

EQUIPMENT

Large and small mixing bowls

Sharp knife

Wok or large frying pan

METHOD

1. In a large mixing bowl, mix the chicken pieces and cornflour together with a pinch of salt and pepper

2. In a small bowl, mix together the Soy Sauce, Honey and Vinegar.

3. Heat 2 tbsp of vegetable oil in the wok or frying pan until hot. Add the half the chicken and cook for 6 minutes until crispy and golden coloured. Take out of the wok or pan into a bowl and repeat with the remaining chicken. It is important to do it in batches and not cook too much chicken at a time or the chicken won't be crispy.

4. Once all the chicken is cooked and set aside, turn down the heat, add another tbsp of vegetable oil and gently fry the garlic, ginger and chilli flakes for 2 mins. After 2 mins, pour over the honey and soy sauce mixture and stir.

5. Return the cooked chicken to the pan and stir until it is coated in the sauce and cook for another 2 mins until it is warmed through.

6. Serve with rice and stir fry vegetables (we all love Pak Choi in Oyster sauce).