This is one of our family favourites - easy, healthy, delicious, quick & cheap! Add it to your repertoire!
olive oil spray
1 large onion, chopped
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
600g chicken breast, diced
1 tablespoon wholegrain mustard
1 tablespoon Dijon mustard
2 tbsp honey
1 1/2 cups chicken stock
400g sweet potato, peeled and diced
2 large carrots, peeled and diced
250g green beans, chopped
Method
Spray a large saucepan or wok with oil over medium heat. Add onion, garlic and ginger, and cook for about 5 minutes, until softened.
Add chicken and cook until lightly browned.
Add the honey and mustards, and stir well, cooking for about a minute. Add stock, along with sweet potato and carrot. Bring to the boil, then reduce heat and simmer for about 15 minutes.
Add beans and cook for a further 5 minutes, until sauce has thickened and sweet potato is tender.
Serve as is or with brown rice or cous cous.
Spray a large saucepan or wok with oil over medium heat. Add onion, garlic and ginger, and cook for about 5 minutes, until softened.
Add chicken and cook until lightly browned.
Add the honey and mustards, and stir well, cooking for about a minute. Add stock, along with sweet potato and carrot. Bring to the boil, then reduce heat and simmer for about 15 minutes.
Add beans and cook for a further 5 minutes, until sauce has thickened and sweet potato is tender.
Serve as is or with brown rice or cous cous.
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