Sticky Chili Chicken

Flatten chicken between 2 pieces of plastic wrap and cut in chunks. Toss with flour and season with salt and pepper. Set aside.

In a bowl, combine frozen orange juice concentrate, soya sauce, Sriracha chili sauce, honey, garlic and ginger. Microwave for 20 seconds to soften honey and stir to combine.

Heat enough oil in a frying pan over medium high heat to cover bottom of pan. Drop a very small piece of chicken in oil to check heat. If chicken sizzles, add the rest to the pan. Cook on one side until golden brown.

Flip the chicken and continue to cook until second side is golden as well. At this point the chicken should be cooked through as well. Meanwhile, chop bell pepper.

Remove chicken from pan and set aside. Drain oil from pan and rinse to remove browned bits.

In the same pan, now over medium heat, pour in sauce prepared earlier. Allow to simmer and thicken until reduced slightly, 2-3 minutes.

Add peppers and chicken to sauce in pan and toss to coat with sauce.

Serve!