Sticky Sesame Orange Chicken

- 600g / 21.16oz Chicken breast fillets
- 1 heaped tbsp Cornflour (cornstarch)
- 1 tbsp Groundnut oil
- 1 sliced into thin strips Red bell pepper
- 100ml / 3.38fl oz Orange juice
- 1 tsp Sesame oil
- 0.5 tsp Finely grated ginger
- 1 tbsp Apple cider vinegar
- 3 tbsp Low-salt soy sauce
- 1 heaped tsp Cornflour (cornstarch)
- 2 grated Garlic cloves
- 1 tbsp Sesame seeds
- 2 tbsp Maple syrup
- juice of 0.5 Lemon juice
- to taste Freshly ground black pepper
- 1 tsp Sesame seeds
- 1 finely sliced Spring onion (scallion)

1. Cut 600g / 21.16oz Chicken breast fillets into 1cm / 0.5in wide strips, then mix with 1 heaped tbsp Cornflour (cornstarch) to coat.
2. Heat 1 tbsp Groundnut oil in a non-stick frying pan over high heat.
3. Add Chicken to the pan in a single layer and cook for 6-8 minutes, flipping halfway, until crispy and golden brown.
4. While Chicken cooks, mix all sauce ingredients with 60ml / 2fl oz water in a saucepan and bring to a boil over high heat. Simmer until thickened and darkened.
5. Transfer Chicken to a plate, add Red bell pepper strips to the pan, and cook for 5 minutes until softened.
6. Return Chicken to the pan, add the sauce, and stir to coat.
7. Serve topped with 1 tsp Sesame seeds and 1 finely sliced Spring onion.