Honey Chilli Chicken
3 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500g skinless chicken breast, diced
- 1 tbsp cornflour
- 1 tbsp soy sauce
- 1 tbsp rice vinegar or white wine vinegar
- 1 tbsp oil
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 4 spring onions, sliced
- 15 g garlic cloves, minced
- 15 g ginger, minced
- 1โ2 red chillies, finely chopped
- 1 tbsp tomato puree
- 2 tbsp reduced-sugar ketchup
- 1ยฝ tbsp honey
Method
- In a bowl, mix the chicken with cornflour, soy sauce, and vinegar. Let it marinate for 15 minutes while you prep the veg.
- Heat the oil over medium-high heat and add the chicken. Stir-fry for 6โ8 minutes until browned and cooked through. Remove from pan and set aside.
- In the same pan, add the peppers and spring onion and fry for a couple of minutes to soften. Add the garlic, ginger, and chilli and stir-fry for 1 minute until fragrant.
- Add the chicken back to the pan along with the tomato puree, ketkup and honey. Mix through and serve.
- Garnish with the remaining spring onions and serve hot.