Here ya go
6 Spring Onions, finely sliced
2 garlic cloves, finely chopped
salt and pepper
3 tbsp light soy sauce
Fry Light
1tbsp dark soy sauce
2tbsp sweetner
2tbsp raspberry vinegar
1tsp paprika
1/2tsp chinese 5 spice powder
100ml passata
6 x chicken breasts
Slice the chicken very thinly in a shallow pyrex dish. Sprinkle over the spring onions and garlic, season well and poor over the light soy sauce. Mix well the cover and marinate for 30 mins.
Spray a large, non stick frying pan with frylight, and when hot, add the chicken mixture and cook over a high heat. stir and cook for 5 mins and then add the dark soy sauce, sweetener, vinegar and paprika, chinese 5 spice and passata. Stir and mix well and bring the mixture to the boil.
Reduce the heat and cook gently for 3-4 mins or until the chicken is cooked through.
Free on EE and Red, Free on Green if using chicken as a HEXB.