A chicken stir-fry with a sweet, tangy sauce and plenty of aromatic vegetables.
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Ingredients
600g Chicken Breast, diced
50g Peas
50g Sweetcorn
50g Green Beans, chopped
1 Green Pepper, sliced
1 Red Pepper, sliced
1 Yellow Pepper, sliced
1 White Onion, finely chopped
2 Cloves Garlic, minced
1 tsp Smoked Paprika
1 tsp Mixed Herbs
1/2 tbsp Vegetable Oil
Cola Sauce
600g Chicken Breast, diced
50g Peas
50g Sweetcorn
50g Green Beans, chopped
1 Green Pepper, sliced
1 Red Pepper, sliced
1 Yellow Pepper, sliced
1 White Onion, finely chopped
2 Cloves Garlic, minced
1 tsp Smoked Paprika
1 tsp Mixed Herbs
1/2 tbsp Vegetable Oil
330ml Tomato Passata
330ml Chicken Stock
330ml Cola
Method
STEP 1
In a large wok or similar, heat the oil over medium heat for 1 minute, then add the chicken and garlic. Season with paprika and herbs, and cook for 10 minutes.
STEP 2
In a saucepan, combine the cola, stock and passata and cook on a high heat for 5 minutes, then add to the chicken.
STEP 3
Add the peppers and onions to the chicken, then cover and cook on a medium heat for 15 minutes.
STEP 4
Add the peas, sweetcorn and beans, bring to the boil and then cover and simmer for 15 minutes.