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  • 1 tbsp sunflower oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 carrot, peeled and sliced, then cut in half again
  • 300 ml chicken stock
  • 3 tbsp ketchup
  • 2 tbsp soy sauce
  • 2 tsp brown sugar
  • 2 tsp Worcestershire sauce
  • 1 tsp balsamic vinegar
  • 2 tbsp cornflour
  • 450 g chicken breast cut into chunks
  • 2 tsp honey


  1. 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 .
  2. 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.
  3. 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.
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