Sautéed Honey Glazed Chicken with Bell Peppers

Recipe for Sautéed Honey Glazed Chicken with Bell Peppers

A fantastic colour palette and a delicious bitter-sweet sauce

Posted on March 16, 2012 by

Ingredients For 2 people

  • 2 Chicken Breasts
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Chilli Pepper
  • 1 Lime
  • Soy sauce
  • Honey
  • Olive Oil

Preparation

Cut the chicken breasts into small pieces and leave to marinate for about 30 minutes with 2-3 tablespoons of soy sauce, cut the bell peppers into thin strips and the chilli peppers into small pieces.

 

Add a drizzle of olive oil to the wok and place the chicken pieces in it. Once they are well cooked add the chilli peppers and sauté on high heat to evaporate part of the water that will gather.

 

Cook for 5 minutes and then add one tablespoon of honey and two tablespoons of soy sauce to the mixture.

 

Sauté for a 1-2 minutes and then push the chicken and peppers away from the centre of the wok and lower the heat to reduce the sauce without overcooking the peppers (we do not want them to get soft and mushy).

 

Let the sauce thicken for a few minutes and then squeeze the juice of one lime over it. Taste the sauce and, if it is too acid, add a little more honey, you can also add more soy sauce if you think it’s not salty enough. Before serving, mix the ingredients with the sauce and let it sit for about 2 minutes on low heat.

 

Serve with basmati rice.

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