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heat wok until smoking. add 1 tbsp of the oil and quickly fry chicken breast until browned and cooked halfway through. remove chicken from wok and set aside. wipe wok and then add remaining tbsp of oil. add garlic, ginger and fry on a medium heat until lightly brown. add orange and lemon zest, lightly fry with garlic and ginger for 30 seconds. add chopped onions or shallots, green and red peppers and fry off in the wok until lightly browned, but still crunchy. add diluted chicken stock, ketchup, sugar, plum sauce, oyster sauce, soy, pineapple and chillies to the wok bring to simmer, whilst stirring together. add the sealed chicken breast and cook through until tender. then add lemon juice and rice wine vinegar. finally add diluted cornflour to the sauce and simmer for one minute or until it thickens and is coating the chicken. serve immediately and enjoy!
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Fine mesh oil skimmer — remove crumbs from frying oil between batches