Recipe for Sautéed Honey Glazed Chicken with Bell Peppers
A fantastic colour palette and a delicious bitter-sweet sauce
Posted on Friday, 16th of March 2012 by André Correia
This dish is as much about colour as it is about flavour, the mix of red and green peppers against the glossy honey glaze makes it one of the prettiest things I regularly put on the table. The sauce is a simple balance of sweet honey and salty soy, but it’s the squeeze of fresh lime right at the end that really wakes everything up and stops the glaze from becoming cloying. Keeping the heat high while the peppers cook is important too, you want them to stay slightly crisp rather than turning soft and watery. Serve it over basmati rice so it can soak up every last bit of that sauce.
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.
