Rustie Lee's sizzling chicken supper
Rustie's in the kitchen to brighten up your Monday with her succulent sizzling chicken! Full of flavour without any faff, it's exactly what we need to get through the week, and the perfect tonic to the dreary weather.
Sizzling chicken supper
Serves 4
Ingredients
6 boneless, skinless chicken thighs Salt and pepper2 tbsp cornflour 4 tbsp olive oil 3 garlic cloves, minced2 tsp dried thyme1 tsp paprika 2 tbsp honey 2 tbsp soy sauce1 can of chopped tomatoes4 tbsp water¼ each of sweet peppers (red, green and yellow), thinly sliced3 spring onions, choppedTortilla wraps, warmed
Method
1. Place the chicken things on a plate and sprinkle with salt and pepper. Cover the pieces of chicken with the cornflour, and shake off the excess.
2. Place a saucepan over heat, pour in the olive oil and fry the chicken pieces, deboned side first for 7 minutes. Turn the pieces over, and fry for a further 6 minutes. Remove the chicken from the pan and set aside.
3. In the same saucepan, add the minced garlic, thyme, paprika, honey and soy sauce, and cook for 2 minutes. Add the chopped tomatoes and the water, and cook for a further 3-4 minutes.
4. (If serving in wraps, slice the cooked chicken into strips.) Return the chicken to the pan, and simmer in the sauce for 2 minutes. Add the sweet peppers and spring onions and cook for 2 more minutes.
5. Serve with wraps - alternative, Rustie recommends serving with rice or new potatoes.