Hot Honey, Mango and Habanero Chicken

Ingredients

• 4 SuperValu chicken breasts, diced
• 1 tbsp curry powder
• 2 tbsp cornflour
• 2 SuperValu onions, peeled and diced
• 1 SuperValu red pepper, deseeded and diced
• 1 SuperValu yellow pepper, deseeded and diced

For the Sauce

• 4 SuperValu cloves garlic, finely chopped
• 3 tbsp hot honey, mango and habanero sauce
• 2 tbsp SuperValu light soy sauce
• 2 tbsp SuperValu ketchup

Rice Pilaf

• 250g SuperValu Signature Tastes basmati rice
• 500ml chicken stock
• ¼ tsp turmeric
• 50g SuperValu salted butter

Method

1. Place the diced chicken in a clean bowl, add the curry powder and cornflour, then mix well to coat the chicken.
2. Heat some vegetable oil in a hot wok and cook half of the chicken until golden, crispy and cooked through. Remove and set aside on a plate, then repeat with the remaining chicken.
3. To make the sauce, add a little oil to the wok, add the garlic and stir-fry for 1 minute.
4. Add the hot honey, mango and habanero sauce, light soy sauce and ketchup, then bring to the boil.
5. Add the cooked chicken, onion and peppers to the sauce and stir-fry for 2 minutes until the sauce becomes sticky and coats the chicken and vegetables.

Rice Pilaf

1. Wash the rice thoroughly in a sieve under cold running water.
2. Place the rice into an ovenproof dish with the chicken stock, turmeric and butter.
3. Cover the dish with tin foil and bake in a preheated oven at 180°C for 25 minutes, until the rice is cooked and fluffy.