1 tbsp sunflower oil<br />
1 onion, chopped<br />
1 clove garlic, chopped<br />
1 carrot, peeled and sliced, then cut in half again<br />
300 ml chicken stock<br />
3 tbsp ketchup<br />
2 tbsp soy sauce<br />
2 tsp brown sugar<br />
2 tsp Worcestershire sauce<br />
1 tsp balsamic vinegar<br />
2 tbsp cornflour<br />
450 g chicken breast cut into chunks<br />
2 tsp honey<ol>
<li>Heat the oil in a saucepan. Add the onion and fry until tender (4 to 5 minutes). Add the garlic and fry for 30 seconds. Steam  the carrot for about 10 minutes or until tender .</li>
<li>Add the stock, ketchup, soy sauce, Worcestershire sauce and vinegar  to the onion. Mix the cornflour with 2 tbsp of cold water. Add to the sauce and stir until thickened.</li>
<li>Season the chicken and toss with the honey. Quickly fry the chicken until browned. Add to the sauce with the carrots and simmer for 5 minutes . Season to taste. Serve with rice.</li>
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Chicken in a BBQ Sauce
Chicken in BBQ sauce is always a favourite. Top tip, toss the chicken in a little honey before stir frying as it gives the chicken a delicious flavour.
