Chicken and lots of veg in a black pepper sauce

AuthorHungry PandaCategoryDifficultyBeginner

Yields2 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

 2 chicken breast (spinkle a lot of black pepper on to cover the meat and leave to stand for 30 minutes before cooking)
 vegetables (we use red peppers, carrots, green beans, baby sweetcorn, mange tout, broccoli and cauliflower)
 1 yellow/white onion, finely sliced
 1 tsp ginger (small amount sliced finely)
 1 garlic clove crushed with the back of your knife
 2 birds eye chillis finely chopped (if you prefer, reduce this)
 500 ml chicken stock
 honey or palm sugar to sweeten
 cornflour and water to thicken sauce

1

Stir fry the ginger, chilli, onions and crushed garlic in a wok/pan to release the flavour for a couple of minutes. Then add the chicken to cook. *Top tip when stir frying chicken, keep the oil to a minimum as the chicken will take on the oil as it cooks, instead use splashes of hot water (or stock) to stop it from sticking to the pan/wok. This ensures the chicken stays tender and moist.

2

When the chicken is sealed add the veg and continue to stir fry for 10-15 minutes.

3

Add chicken stock to the chicken and veg, a glug of soy sauce, honey, salt and a little more black pepper.

4

Add cornflour mixed with water to thicken the sauce.

5

Once the sauce is thick enough, taste and adjust seasoning and it’s ready to eat with lovely fluffy Jasmine rice or similar!

Ingredients

 2 chicken breast (spinkle a lot of black pepper on to cover the meat and leave to stand for 30 minutes before cooking)
 vegetables (we use red peppers, carrots, green beans, baby sweetcorn, mange tout, broccoli and cauliflower)
 1 yellow/white onion, finely sliced
 1 tsp ginger (small amount sliced finely)
 1 garlic clove crushed with the back of your knife
 2 birds eye chillis finely chopped (if you prefer, reduce this)
 500 ml chicken stock
 honey or palm sugar to sweeten
 cornflour and water to thicken sauce

Directions

1

Stir fry the ginger, chilli, onions and crushed garlic in a wok/pan to release the flavour for a couple of minutes. Then add the chicken to cook. *Top tip when stir frying chicken, keep the oil to a minimum as the chicken will take on the oil as it cooks, instead use splashes of hot water (or stock) to stop it from sticking to the pan/wok. This ensures the chicken stays tender and moist.

2

When the chicken is sealed add the veg and continue to stir fry for 10-15 minutes.

3

Add chicken stock to the chicken and veg, a glug of soy sauce, honey, salt and a little more black pepper.

4

Add cornflour mixed with water to thicken the sauce.

5

Once the sauce is thick enough, taste and adjust seasoning and it’s ready to eat with lovely fluffy Jasmine rice or similar!

Chicken and lots of veg in a black pepper sauce