Protein

• 1 lb boneless, skinless chicken breasts, sliced into thin strips (Tender and easy to cook quickly.)
• 1 tbsp light soy sauce (Adds a savory base to the marinade.)
• 1 tsp sesame oil (For a hint of nutty depth in the flavor.)
• 1 egg white egg white (Helps the cornstarch adhere, giving the chicken a perfect crunch.)
• 1 cup cornstarch (Ensures a light, crispy coating for the chicken.)
• 3 tbsp sriracha or hot chili sauce (The key ingredient for a spicy kick; adjust to taste.)
• 2 tbsp honey (Balances the heat with a touch of sweetness.)
• 2 tbsp soy sauce (Adds a rich, umami flavor.)
• 1 tbsp ketchup (A hint of tanginess that rounds out the sauce.)
• 1 tbsp lime juice (Fresh and tangy, cutting through the richness.)
• 1 tsp chili flakes (optional) (Adds an extra layer of spiciness if desired.)
• 1 tbsp vegetable oil (Neutral oil to sauté the aromatics.)
• 1 tbsp minced garlic (Adds depth and fragrance.)
• 1 tsp minced ginger (A bright, peppery complement to the garlic.)
• 1 red bell pepper sliced (For a pop of color and mild sweetness.)
• 1 small carrot (Julienned for crunch and slight sweetness.)
• to taste Spring onions and sliced red chilies (For garnish, adds freshness and heat.)