Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 2 tablespoons butter

  3. 4 chicken breasts, boned

  4. 1 garlic clove, crushed

  5. 2 leeks, sliced

  6. 1 red pepper, cut into strips

  7. 50g / 2 oz baby corn cobs, halved lengthways

  8. 2 tablespoons soft brown sugar

  9. 4 tablespoons honey

  10. 250ml / 8 fl oz chicken stock

  11. 2 tablespoons light soy sauce

  12. 3 pieces bottled stem ginger, sliced

  13. 2 tablespoons syrup from bottled ginger

  14. 2 tablespoons garlic wine vinegar

  15. 2 tablespoons cornflour

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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