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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From recipes. Ingredients:
1 tablespoon vegetable oil |
2 tablespoons butter |
4 chicken breasts, boned |
1 garlic clove, crushed |
2 leeks, sliced |
1 red pepper, cut into strips |
2 ounces baby corn cobs, halved lengthwise |
2 tablespoons soft brown sugar |
4 tablespoons honey |
8 fluid ounces chicken stock |
2 tablespoons light soy sauce |
3 pieces bottled gingerroot, sliced |
2 tablespoons syrup from bottled ginger |
2 tablespoons garlic wine vinegar |
2 tablespoons cornstarch |
Directions:
1. Heat the oil and butter in a frying pan or wok until the butter has melted.
2. Add the chicken and cook for 5 minutes, turning once.
3. Add the garlic and leeks and cook for a further 3 minutes.
4. Stir in the red pepper, baby corn, sugar, honey, stock, soy sauce, stem ginger, ginger syrup and vinegar. Reduce the heat to a simmer and cook until the chicken is cooked well through, about 20 minutes.
5. Blend the cornstarch with 4 tablespoons of cold water and stir into the pan. Bring to the boil and cook until the sauce is thickened and clear.
6. Cook for a further 2 minutes and serve.
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