Number of Servings: 44 Chicken Breasts
1” Ginger (minced)
4 cloves Garlic (minced)
3 Spring Onions (chopped)
4 Green Chillies (sliced)
1 tbsp Cornflour
3 tbsp Honey
1 tbsp Lemon Juice
2 tbsp Soy Sauce
2 tsp Chili Sauce
½ tsp Salt
Vegetable Oil for frying

1. Rinse chicken and cut into small serving size pieces.
2. In a bowl combine corn flour, water and salt.
3. Add chicken pieces and toss well so that each piece is coated well.
4. Heat oil in a large skillet over high heat.
5. Add chicken, one piece at a time. Cook a few pieces at a time until golden brown. Drain on paper towels.
6. Combine water, lemon juice, cornstarch, chili sauce and soy sauce in a small bowl. Mix well.
7. Sauté garlic and ginger to skillet for 1 minute.
8. Add honey and stir it.
9. Stir in cornstarch-chili mixture and cook until sauce boils.
10. Stir in chicken pieces and stir until heated thoroughly.
11. Stir in spring onions and chillies and cook for about a minute
12. Serve hot.