Honey Pepper Chicken

Nagi "Inspired by everybody's Honey Pepper Beef, I have used chicken instead and added capsicum for lots of vegetable goodness and colour. Serve with plenty of rice - everybody will be mopping up that sticky, savoury honey sauce! The bites of cracked pepper littered through the just-sweet-enough sauce is where the magic is"

Ingredients

• 2 tbsp canola oil

• 1 onion cut into 1.5cm squares

• 500g boneless, skinless chicken thighs cut into bite-sized pieces

• 2 garlic cloves finely minced

• 1 small red capsicum cut into 2cm squares

• 1 small green capsicum cut into 2cm squares

Honey Pepper Sauce

• 1/4 cup (60 ml) Charlie Stir-Fry Sauce

• 2 tsp cornflour

• 1/4 cup (85 gm) honey

• 1.5 tsp coarsely-cracked black pepper

• 1/4 cup (60 ml) water

To Serve

• Rice

Directions

Cook rice

Sauce 

1. Mix Charlie with the cornflour in a jug or bowl until lump-free, mix in the remaining sauce ingredients

Cook 

1. Heat the oil in a large non-stick frying pan over high heat. 

2. Add the onion & stir for 1 minute. 

3. Add the chicken and cook for 2 minutes or until the surface mostly changes from pink to white

4. Add the garlic & capsicum and cook, stirring constantly for about another minute

Honey Pepper Sauce

1. Add the sauce, stir and simmer for 2 minutes until it thickens slightly and becomes syrupy

2. Pour onto a plate and serve with rice

Recipe Notes

1. This recipe can also be made with beef or pork, cut into thin strips and tenderised as per pages 170-171 in Tonight Recipe Book

2. Substitute with other vegetables like carrots and zucchini, either cut into 2 cm squares or into thin bite-sized rounds

Leftovers

1.  Fridge 3 days, freezer 3 months

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