Ingredients
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1/2 teaspoon ground turmeric
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1/2 teaspoon ground ginger
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salt
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fresh ground black pepper
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2 teaspoons ground cumin
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1 tablespoon ground coriander
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1 tablespoon caster sugar
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2 spring onions
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4 celery ribs
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1 yellow pepper, seeded
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3 courgettes
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6 ounces mange-touts peas
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2 tablespoons sunflower oil
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1 tablespoon lime juice
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1 tablespoon clear honey
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1 lb boneless skinless chicken breast
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2 small red peppers, seeded
Instructions
- Mix together the turmeric, ginger, salt, pepper, cumin, coriander and sugar in a bowl until well combined.
- Cut chicken into bite-sized strips.
- Add to the spice mixture and stir to coat thoroughly.
- Set aside.
- Prepare the vegetables.
- Cut the spring onions, celery and peppers into 2 in long thin strips.
- Cut the courgettes at a slight angle into thin rounds and top and tail the mangetouts.
- Heat the oil in a large frying pan or wok.
- Stir fry the chicken in batches until cooked through and golden brown, adding a little more oil if necessary.
- Remove from the pan and keep warm.
- Add a little more oil to the pan and cook onions, celery, peppers and courgettes over a medium heat for about 8-10 minutes, until beginning to soften and turn golden.
- Add the mangetout and cook a further 2 minutes.
- Return the chicken to the pan, with the lime juice and honey.
- Cook for 2 minutes.
- Adjust the seasoning and serve immediately.