Roast Chicken with Fruity Spicy Sauce


Chicken breast (whole with skin) 1500g
Water 120g
Red onions, 2cm wedges 200g
Carrots, baton 1x5cm 200g
Green & red peppers, rustic cut 200g


1 Put chicken breast in marinade. Leave in chiller for 30 minutes.
2 Heat oven to 180°C. Once ready, place chicken breast in oven tray, spread evenly and cook till core temperature reaches 75°C for 30 seconds.
3 Heat up a large sauté pan. Turn heat down to medium once smoking and add vegetable oil.
4 Add onions and stir-fry till translucent. Add carrots, red and green peppers and cook for 5 minutes.
5 Add sauce mix and any roasting juice from the roast chicken to vegetables and cook for another minute.
6 Bring to boil. Lower heat and cook till carrots are soft with bite.
7 Add the starch slurry, stir and bring to boil. Remove from heat.
8 Slice chicken breast to 1 cm thick and keep warm.
9 Serve sliced chicken topped with sauce and vegetables on rice and noodles.
Serves   10 
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