Ingredients

• 4 chicken breasts, boned
• 250 ml - chicken stock
• 2 tbsp - cornflour
• 50 gm - baby corn cobs, halved length
• 1 tbsp - vegetable oil
• 2 tbsp - butter
• 1 garlic clove, crushed
• 2 leeks, sliced
• 1 red pepper, cut into strips
• 2 tbsp - soft brown sugar
• 4 tbsp - honey
• 2 tbsp - light soya sauce
• 3 pieces - bottled stem ginger, sliced
• 2 tbsp - syrup from bottled ginger
• 2 tbsp - garlic wine vinegar

How to Make Honey Chicken Breasts

• Heat the oil and butter in a frying pan or wok until the butter has melted.
• Add the chicken and cook for five minutes, turning occasionally.
• Add the garlic and leeks and cook for a further three minutes.
• Stir in the red pepper, baby corn, sugar, honey, stock, soya sauce, stem ginger, ginger syrup and vinegar.
• Reduce the heat to a simmer and cook until the chicken is cooked well through (About 20 minutes).
• Blend the corn flour with four 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 two minutes and serve.