Ingredients
20 
Birds Eye Chicken Dippers
1
tablespoon
Oil
170g
Broccoli florets
1
Red pepper, chopped
6
tablespoons
Butter
6
cloves Garlic, minced
200ml
low sodium Chicken Stock
200g
Honey
2
tablespoons
Reduced salt soy sauce
3
tablespoons
Apple cider vinegar
1
teaspoon
Chilli sauce (optional)
1
tablespoon
Cornflour
1
tablespoon
Water
For the rice:
1
teaspoon
Oil
2
Eggs, whisked
80g
Birds Eye Peas
2
tablespoons
Reduced Salt Soy Sauce
Pepper to taste
Our method
- Preheat oven 210°C, Fan 190°C
- Arrange Chicken Dippers on a baking tray and bake until crisp and golden, about 20 minutes.
- Heat oil in a large non-stick pan over medium heat. Add the broccoli and red pepper; cook for approximately 4 minutes or until vegetables are tender. Remove the vegetables from the pan; set aside.
- Add butter to the pan over medium heat. Add garlic and cook until fragrant. Add stock, soy sauce, honey, vinegar and chilli sauce (if using). Bring to a simmer and reduce slightly, then mix the cornflour and water together into a smooth slurry and add to the sauce. Bring to a simmer again and allow to thicken.
- Add vegetables and cooked Chicken Dippers to the pan, turning to coat in sauce.
- Meanwhile, in a separate pan heat oil over medium heat. Add eggs and cook quickly to scramble, season with salt and pepper. Refer to pack cooking instructions to cook the Birds Eye peas. Add rice and the Birds Eye peas and stir together. Season with soy sauce to taste
- Serve chicken with fried rice.
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