Chicken and Balsamic Peppers

Ingredients

• 1 medium red onion, finely chopped
• 1 garlic clove, crushed
• 3 x 110g skinless chicken breasts, cut into strips
• 1 red and 1 yellow pepper, deseeded and sliced
• 1 tbsp good balsamic vinegar
• 1 tbsp runny honey
• 200g pak choi or spinach
• salt and freshly ground black pepper

Cooking Instructions

1. Preheat a non-stick wok
2. Add the onion and garlic to the wok and dry-fry until soft. Stir in the chicken and peppers and toss well.
3. Cook for a further 10 minutes or so, until the meat is sealed, then stir in the balsamic vinegar and the honey. Add the pak choi or spinach and season with the black pepper.
4. Serve on a bed of egg noodles (1 green portion pot/175g cooked weight per person).

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