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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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one of my favourites Ingredients:
1/2 teaspoon ground turmeric |
1/2 teaspoon ground ginger |
salt |
fresh ground black pepper |
2 teaspoons ground cumin |
1 tablespoon ground coriander |
1 tablespoon caster sugar |
1 lb boneless skinless chicken breast |
2 spring onions |
4 celery ribs |
2 small red peppers, seeded |
1 yellow pepper, seeded |
3 courgettes |
6 ounces mange-touts peas |
2 tablespoons sunflower oil |
1 tablespoon lime juice |
1 tablespoon clear honey |
Directions:
1. Mix together the turmeric, ginger, salt, pepper, cumin, coriander and sugar in a bowl until well combined.
2. Cut chicken into bite-sized strips.
3. Add to the spice mixture and stir to coat thoroughly.
4. Set aside.
5. Prepare the vegetables.
6. Cut the spring onions, celery and peppers into 2 in long thin strips.
7. Cut the courgettes at a slight angle into thin rounds and top and tail the mangetouts.
8. Heat the oil in a large frying pan or wok.
9. Stir fry the chicken in batches until cooked through and golden brown, adding a little more oil if necessary.
10. Remove from the pan and keep warm.
11. Add a little more oil to the pan and cook onions, celery, peppers and courgettes over a medium heat for about 8-10 minutes, until beginning to soften and turn golden.
12. Add the mangetout and cook a further 2 minutes.
13. Return the chicken to the pan, with the lime juice and honey.
14. Cook for 2 minutes.
15. Adjust the seasoning and serve immediately.
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