Pop this recipe in your basket instead of reaching for that takeaway menu! This chinese-style dish is a perfect fakeaway option. Chicken breast pieces are glazed in a tangy sweet and sour sauce with peppers, carrots and served alongside fluffy rice.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
chicken breast 4 (sliced)
onion 1 (sliced)
bell pepper 2 (sliced)
carrot 1 (diced)
garlic cloves 2 (crushed)
olive oil 2 tbsp
tomato purée 2 tbsp
white wine vinegar 2 tbsp
soy sauce 2 tbsp
honey 2 tbsp
cornflour 2 tbsp
basmati rice 240 g
Method
Cut the chicken breasts into bite size pieces. Thinly slice the onion. Crush the garlic. De-seed and dice the bell peppers - use any colour. Dice the carrot (no need to peel)
Heat the oil in a large pan over a medium-high heat. Add the chicken, season with salt and pepper, and cook for 5 minutes, stirring often, until it is golden brown
Meanwhile, cook the rice according to the packet instructions (if using microwave rice you can wait until nearer the end to cook)
Add the onion and garlic to the pan and cook for a further 3 minutes. Stir in the tomato puree, white wine vinegar, soy sauce and honey. You could also use soy sauce instead of tamari if you prefer.
In a small bowl, mix together the cornflour with half a tablespoon of cold water per person, then add to the pan
Stir in the sliced peppers and carrots and cook for around 10 minutes until the vegetables and chicken are cooked through. You may need to add a little water to the pan. Serve with the rice and enjoy!
