Ingredients
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3 -4 chicken breasts (I make the sauce below for three of us but it would stretch to 4 we like things more saucy)
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lemon pepper seasoning
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olive oil
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1 teaspoon fresh ginger, grated
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2 red chilies, finely chopped (add as few or as many seeds as you like.)
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1 teaspoon finely grated lemon rind
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1/2 cup water
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1/2 cup dry white wine
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100 ml lemon juice
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2 teaspoons instant chicken bouillon granules
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2 tablespoons honey
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1 -2 tablespoon brown sugar (depending on personal taste)
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1 teaspoon soy sauce
Instructions
- Heat some olive oil in a pan, sprinkle both sides of chicken breasts with lemon pepper seasoning, add to pan, cook both sides until browned and cooked through, approx 20-25 Min's.
- Sauce.
- While chicken is cooking make sauce.
- Heat some olive oil in a saucepan, add ginger, chilies and rind, saute for 1 minute.
- Add water, wine, lemon juice, stock granules, honey and sugar, stir until sugar dissolves.
- Add soy, mix a little water with the cornflour add to sauce, stir until mixture boils and thickens.
- To Serve: Slice chicken breasts and serve over rice or couscous or with veg and pour sauce over.