1 Chicken breast, skinned (sff)
1 Red Chilli, de-seeded & finely chopped (s) (sff)
1tsp Turmeric (to colour the rice)
1tbsp Light soy sauce
1tbsp Runny honey (2.5 syns / 2=1.25 syns per person)
1tbsp Wholegrain mustard
2tbsp of cold water
2 Garlic cloves, finely chopped (s) (sff)
75g Long grain rice (ff)
Juice of a lemon (s) (sff)
*200g Veg of your choice
*50g Broccoli heads(s) (sff)
*50g Sliced carrots (s) (sff)
*50g Sugar snap peas (s) (sff)
*50g Mangetout (s) (sff)
In a glass bowl mix together the lemon juice, honey, mustard, garlic, chilli & soy sauce. Cut slashes in the chicken and marinade in the liquid for at least 30 mins, covered, in the fridge.
Cook the rice as per the instructions on the package, adding the turmeric for colour, cover & set aside when cooked.
Cook the Mangetout & carrots for 8 mins. The snap peas & broccoli heads for 5 mins.
In a pan cook the marinated chicken for 10 mins (saving the marinade) then turn over & repeat until the chicken is cooked and when a skewer is inserted into the thickest part, clear liquid runs out. Remove and rest the chicken, then slice thinly.
Return the marinade to the pan, add the water & cook until it thickens, add the rice & mix.
Credit: Pete’s Recipe Book
Honey & Mustard Chicken