2 large Carrots, trimmed and peeled
3 Chicken Breasts, cut into bite-sized pieces
2 tbsp Specially Selected Rapeseed Oil
1 plump Garlic Clove, crushed
2 tbsp Light Soy Sauce
1 tbsp Cream Sherry
1 tbsp Runny Honey
Thumb-sized piece Ginger, peeled and grated
1 Red Chilli, seeded and very thinly sliced
2 Spring Onions, trimmed and sliced
Spiralise the carrots using the ‘thin spiral cone’ and set aside.
Mix together the garlic, soy, sherry, honey, ginger and chilli. Heat the oil in a wok or large frying pan and cook the chicken over a medium heat, for approx. 6 minutes, until evenly browned and cooked through.
Add the sauce and the spiralised carrots to the chicken and continue to stir fry for another 2-3 minutes.
Scatter over the spring onions and serve.