Honeyed Chicken Breasts

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
• 50g / 2 oz baby corn cobs, halved lengthways
• 2 tablespoons soft brown sugar
• 4 tablespoons honey
• 250ml / 8 fl oz chicken stock
• 2 tablespoons light soy sauce
• 3 pieces bottled stem ginger, sliced
• 2 tablespoons syrup from bottled ginger
• 2 tablespoons garlic wine vinegar
• 2 tablespoons cornflour

Serves 4

This honey and ginger sauce has a wonderful taste and aroma, and complements the poultry perfectly. Try using turkey as a substitute for chicken for an equally delicious dish.

Directions

Heat the oil and butter in a frying pan or wok until the butter has melted. Add the chicken and cook for 5 minutes, turning. Add the garlic and leeks and cook for a further 3 minutes. 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. Blend the cornflour with 4 tablespoons of cold water and stir into the pan. Bring to the boil and cook until the sauce is thickened and clear. Cook for a further 2 minutes and serve.