Ingredients
1 tbsp sunflower oil
1 onion, chopped
1 clove garlic, chopped
1 carrot, peeled and sliced, then cut in half again
300 ml chicken stock
3 tbsp ketchup
2 tbsp soy sauce
2 tsp brown sugar
2 tsp Worcestershire sauce
1 tsp balsamic vinegar
2 tbsp cornflour
450 g chicken breast cut into chunks
2 tsp honey
1 onion, chopped
1 clove garlic, chopped
1 carrot, peeled and sliced, then cut in half again
300 ml chicken stock
3 tbsp ketchup
2 tbsp soy sauce
2 tsp brown sugar
2 tsp Worcestershire sauce
1 tsp balsamic vinegar
2 tbsp cornflour
450 g chicken breast cut into chunks
2 tsp honey
Method
- Heat the oil in a saucepan. Add the onion and fry until tender (4 to 5 minutes). Add the garlic and fry for 30 seconds. Steam the carrot for about 10 minutes or until tender .
- Add the stock, ketchup, soy sauce, Worcestershire sauce and vinegar to the onion. Mix the cornflour with 2 tbsp of cold water. Add to the sauce and stir until thickened.
- Season the chicken and toss with the honey. Quickly fry the chicken until browned. Add to the sauce with the carrots and simmer for 5 minutes . Season to taste. Serve with rice.
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