Ingredients:
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
salt
fresh ground black pepper
2 teaspoons ground cumin
1 tablespoon ground coriander
1 tablespoon caster sugar
1 lb boneless skinless chicken breasts
2 spring onions
4 celery ribs
2 small red peppers, seeded
1 yellow peppers, seeded
3 courgettes
6 ounces mange-touts peas
2 tablespoons sunflower oil
1 tablespoon lime juice
1 tablespoon clear honey
Directions:
Mix together the turmeric, ginger, salt, pepper, cumin, coriander and sugar in a bowl until well combined.
Cut chicken into bite-sized strips.
Add to the spice mixture and stir to coat thoroughly.
Set aside.
Prepare the vegetables.
Cut the spring onions, celery and peppers into 2 in long thin strips.
Cut the courgettes at a slight angle into thin rounds and top and tail the mangetouts.
Heat the oil in a large frying pan or wok.
Stir fry the chicken in batches until cooked through and golden brown, adding a little more oil if necessary.
Remove from the pan and keep warm.
Add a little more oil to the pan and cook onions, celery, peppers and courgettes over a medium heat for about 8-10 minutes, until beginning to soften and turn golden.
Add the mangetout and cook a further 2 minutes.
Return the chicken to the pan, with the lime juice and honey.
Cook for 2 minutes.
Adjust the seasoning and serve immediately.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.