Leave the chicken strips in the refrigerated marinade for at least an hour.

Drain the marinade off the chicken strips, and quickly stir fry them in a little very hot olive oil/sesame oil mixture.

Reduce the heat and pour the remaining marinade over the chicken, mix well to coat all the strips, and cook for another couple of minutes.

Serve on a bed of rice covered with a layer of lightly steamed baby spinach or bok choy.

Garnish with dry-roasted sesame seeds and cashew nuts.

Try a with side dish of Belachan Long Beans - delicious!