STICKY CHICKEN WITH CAPSICUM & GREENS

Ready in 20 MINUTES

Serves 4

Ingredients:

• 1 tablespoon peanut oil

• 1 small brown onion, chopped

• 400g chicken mince

• 2 cloves garlic, very finely chopped

• 2cm piece ginger, very finely chopped

• 1 small red or green capsicum capsicum, diced

• 1 bunch broccolini, roughly chopped

• 1 cup green beans, trimmed and roughly chopped

• 3 spring onion, finely sliced

Sauce:

• 1 tablespoon cornflour

• 2 tablespoons water

• 1/3 cup soy sauce

• 1/4 cup chicken stock (low sodium)

• 1/4 cup honey or pure maple syrup

• 1 tablespoons sesame oil

• 1 tablespoon white sesame seeds

Cooked white or brown rice to serve – I use sachets when I’m really running out of time.

Method:

1. For the sauce: In a medium size bowl, whisk together cornflour and water. Add remaining ingredients (soy sauce, chicken stock, honey, sesame oil, and sesame seeds) and whisk to combine. Set aside.

2. Place a large fry pan or wok onto medium/high heat, add the oil and let it heat. Add the onion and cook, stirring, for 2-3 minutes. Add the mince to the pan and use a wooden spoon to break it up into small pieces over 3-4 minutes. Then add the garlic and ginger, cook this while stirring for 1-2 minutes.

3. Add the red capsicum, broccolini and green beans and stir these through for 30 seconds. Turn the heat to high. Then add the sticky sauce, stir through and then leave the mince without stirring for 2-3 minutes, so that it caramelises. It should darken and look more saucy. Stir everything through for the last 30 seconds and turn off the heat.

4. To serve up: Place rice into bowls and spoon over some of the sticky mince. Feel free to top with some fresh spring onion.