This recipe serves 4 people and is ready in around an hour. This shows the method for cooking on the hob but you could also cook it in your slow cooker. Serve with rice or potato wedges
Recipe:
|
Ingredients |
Measure |
|
Chicken Breasts |
4 |
|
Onion |
1 |
|
Diet Coke |
330ml can |
|
Chicken Stock |
200ml |
|
Passata |
8 tbsp |
|
Tomato Puree |
4 tbsp |
|
Dark Soy Sauce |
1 tsp |
|
Sugar Snap Peas |
200g |
|
Yellow Pepper |
1 |
|
Red Pepper |
1 |
|
Garlic Cloves |
2 |
|
Worcestershire Sauce |
2 tsp |
|
Dried Mixed Herbs |
1 tsp |
Method:
1) Finely chop the onion
2) Cut chicken breasts into 2cm pieces
3) Cut peppers and sugar snap peas into bite size pieces and set aside
4) Finely chop garlic cloves and set aside
5) Fry the chicken and onions over a high heat until lightly browned
6) Add the diet coke, chicken stock, tomato puree, garlic, Worcestershire sauce, soy sauce and dried mixed herbs and stir well
7) Bring to the boil, cover, reduce the heat to medium-low and simmer for 12-15 mins
8) Add the sugar snap peas and peppers, stir and increase the heat to medium-high. Cook for another 10-15 mins or until the chicken is cooked through and the veg are tender
9) Serve with rice or wedges
Fee x
