Almond Icing (Marzipan)
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Gluten Free, Diabetic, Coeliacs, Dairy Free
300g chicken breast, chopped into chunks
1 red chilli, thinly sliced
2 spring onions
2 cloves garlic, crushed
2 tsp Indonesian Seven Seas Spice
1 tsp black pepper
½ tsp salt
2 tbsp sweet soy sauce (kecap manis)
4 tbsp cooking oil
In a bowl, combine the chopped chicken and 2 tbsp of cooking oil with the Indonesian Seven Seas Spice mix until evenly coated. Set aside and leave to marinate for at least 20 minutes.
Once the chicken has been marinated, heat 2 tbsp of cooking oil in a wok over a medium heat.
Add the garlic, red chilli and chicken to the wok and stir continuously for 2 minutes.
Add the soy sauce, salt and black pepper and stir for a further 2 minutes.
Add the spring onions and stir for a further 1 minute before serving. Ensure chicken is cooked through.