Our Merchandise Manager Teva Stewart is well known for being a bit of a whizz in the kitchen. To celebrate Bee Aware Month, Teva pulled this ten minute chicken recipe out of his repertoire. The addition of honey at the end creates a delicious sticky glaze that seals in the moisture, leaving the chicken breast tender and juicy.
Teva loves this recipe because it’s both easy and versatile. He often cooks a double serving and has the leftovers for lunch the next day, sliced up in a salad, sandwich or wrap. On this occasion, he shopped, cooked, ate and did the dishes in less than half an hour. “The great thing is,” Teva said, “I still have five minutes left of my lunch break!"
- 1 medium-sized chicken breast
- 1 small carrot, cut into matchsticks
- 1 small 2cm piece of fresh ginger, grated
- 1 teaspoon of honey
- 1 teaspoon of coconut oil
- A large pinch of cacao powder (optional)
- Salt & pepper, to season
- Take the chicken breast and put it in a paper bag. Then, Teva says, “bash it until it’s thin”. This step ensures the chicken cooks quickly and evenly.
- Rub the chicken breast with the salt, pepper, cacao powder and grated ginger.
- Fry the chicken breast in a hot pan with the coconut oil for four minutes.
- Turn the chicken breast over, add the carrot matchsticks to the pan and cook for a further four minutes.
- A minute before the final four minutes ends, spoon in the honey and use to glaze both sides of the chicken.
Serve and enjoy!
Variation: squeeze the juice of half an orange over the chicken just before you add the honey.