HONEY PEPPER CHICKEN

• porciones: 4
• tiempo activo: 8 minutes
• tiempo total: 18 minutes

Ingredientes

2 tosp vegetable oil

1 onion, cut into 1.5 cm squares

500 g boneless, skinless chicken thighs', cut into bite-sized pieces

2 garlic cloves*, finely minced

1 each small red and green bell pepper', cut into 2 cm squares

HONEY PEPPER SAUCE

60 ml (¼ cup) Charlie Stir-fry Sauce (page 134)

2 tsp cornflour

85 g (¼ cup) honey

1½ tsp coarsely cracked black pepper

60 ml (¼ cup) water

TO SERVE

Rice (see pages 318-21)

Instrucciones

Sauce - Mix Charlie with the cornflour in a jug or bowl until lump-free. Mix in the remaining sauce ingredients.

Cook - Heat the oil in a large non-stick frying pan* over high heat. Add the onion and stir for 1 minute. Add the chicken and cook for 2 minutes or until the surface mostly changes from pink to white. Add the garlic and pepper and cook, stirring constantly, for another 1 minute.

Honey pepper sauce - Add the sauce, stir and simmer for 2 minutes until it thickens slightly and becomes syrupy. Pour onto a plate and serve with rice.

Notas

1 Boneless, skinless chicken breasts can be used, though the meat won't be as juicy. To tenderise the chicken breast, cut the chicken into thin strips instead of bite-sized pieces and follow the directions on pages 170-71. (Chicken thighs don't need to be tenderised.) This recipe can also be made with beef or pork, cut into thin strips and tenderised as per the directions on pages 170-71.

2 Substitute with other vegetables (like carrots and courgettes), either cut into 2 cm squares or into thin bite-sized rounds.

LEFTOVERS Fridge 3 days, freezer 3 months.