Ingredients:

• 500 g boneless skinless chicken breasts 

• 1/2 tbsp garlic powder 

• 1 tbsp soy sauce 

• 1 tbsp sesame oil + 1 tbsp sesame oil  

• 1 tbsp green chilli sauce 

• 1/2 tsp salt 

• 1 tbsp cornstarch + 3 tbsp water 

• 100 g zucchini 

• Spring onion 

• 100 g red & yellow bell pepper 

• 1 tbsp sriracha sauce 

• Black roasted sesame seeds  

Method: 

1. Marinate the chicken tenders with garlic powder, soy sauce,1 tbsp sesame oil, green chilli sauce,  and salt. 

2. Cover and set aside for 15 minutes. In a large skillet or wok, add 1 tbsp of sesame oil and heat.

3. Once the oil is hot, add the chicken and stir-fry for 6 to 7 minutes. 

4. Move the chicken to one side of the pan and then add vegetables; cover and cook for 2 minutes. 

5. Add sriracha sauce and stir well. Now, mix the cornstarch with 3 tbsp of water and pour over the chicken. 

6. Stir-fry for 2 minutes or until the cornstarch is thick.  

7. Sprinkle with black roasted sesame seeds and serve with rice.