Spicy Chicken Breast/Roast With Stir Fried Vegetables

Ingredients

• 4 chicken breasts or 1 roasting chicken
• 2-2 1/2 tablespoons honey (depending on the size of breasts)
• 2 teaspoons sesame seeds

Spice Mixture

• 4 garlic cloves, crushed
• 1 teaspoon grated fresh ginger
• 2 teaspoons soy sauce
• 3 teaspoons curry powder
• 1 teaspoon garam masala
• 2 1/2 tablespoons lemon juice

Asian Stir-Fried Vegetables

• 1 small red pepper, sliced thinly
• 1 small yellow pepper, thinly sliced
• 1 large carrot, sliced into thin strips with a vegetable peeler
• 100 g snow peas, trimmed
• 200 g thin stalked asparagus
• 1 onion, sliced thinly
• 200 g bean sprouts
• 1 garlic clove, crushed
• 1 tablespoon peanut oil
• 1 teaspoon grated fresh ginger
• 1 tablespoon dry sherry
• 1 tablespoon soy sauce
• 3 tablespoons water
• 1/2 teaspoon instant chicken bouillon granules
• 2 teaspoons sugar

Directions

1. 1

   Coat chicken breasts all over with spice mixture, cook, until browned on both sides and cooked through. Just before cooking is complete pour honey on both sides of breast and cook a few minutes each side to caramelize.

2. 2

   Slice chicken thickly serve atop vegetables and sprinkle with sesame seeds.

3. 3

   If doing a whole Chicken.

4. 4

   Rub spice mixture all over chicken, place chicken on wire rack in roasting dish. Bake at 180 Celsius for 45-50 Min's.

5. 5

   Warm honey and brush over chicken, cook, 15 Min's longer. Sprinkle chicken with sesame seeds 5 Min's before cooking is completed.

6. 6

   Cut chicken into pieces and serve.

7. 7

   Vegetables.

8. 8

   In a wok heat the peanut oil add red, yellow peppers and onion stir fry a couple of minutes, stirring.

9. 9

   Add garlic, ginger, sherry, soy, water, stock and sugar stir to combine, add remaining veg and cook, stirring, until vegetables are just tender, serve immediately.