Spicy Chicken



  • 2 tbsp honey
  • 1 tbsp distilled white vinegar
  • 500 g boneless skinless chicken breast
  • 2 tbsp sliced green onions
  • 2 tbsp lite soy sauce
  • 1 tbsp extra virgin olive oil
  • 1 tbsp cornstarch
  • ¼ tsp ground cayenne pepper
  • ¼ cup chicken broth
  • 1 clove garlic
  • 1 tsp grated ginger root
  • 1 medium red bell pepper, cut into pieces


  1. In a medium sized bowl, combine the soy sauce, vinegar, cornstarch, honey and red pepper. Set aside.
  2. Heat a large skillet over high heat. Add the olive oil and rotate the skillet until completely covered.
  3. Add the chicken, garlic and ginger root.
  4. Continue cooking for 6 minutes or until chicken is cooked throughout.
  5. Add the bell pepper pieces and continue cooking for an additional minute.
  6. Pour the broth mixture to the skillet. Cook and stir for 1 minute or until the sauce has thickened.
  7. Sprinkle evenly with green onions.

Use in wraps, on salads, or as your protein in a balanced Low GI dinner. 


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