Honeyed Chicken Breasts - cooking recipe

Ingredients

1 tablespoon vegetable oil
2 tablespoons butter
4 chicken breasts, boned
1 garlic clove, crushed
2 leeks, sliced
1 red pepper, cut into strips
2 ounces baby corn cobs, halved lengthwise
2 tablespoons soft brown sugar
4 tablespoons honey
8 fluid ounces chicken stock
2 tablespoons light soy sauce
3 pieces bottled gingerroot, sliced
2 tablespoons syrup from bottled ginger
2 tablespoons garlic wine vinegar
2 tablespoons cornstarch

Preparation

Heat the oil and butter in a frying pan or wok until the butter has melted.
Add the chicken and cook for 5 minutes, turning once.
Add the garlic and leeks and cook for a further 3 minutes.
Stir in the red pepper, baby corn, sugar, honey, stock, soy sauce, stem ginger, ginger syrup and vinegar. Reduce the heat to a simmer and cook until the chicken is cooked well through, about 20 minutes.
Blend the cornstarch with 4 tablespoons of cold water and stir into the pan. Bring to the boil and cook until the sauce is thickened and clear.
Cook for a further 2 minutes and serve.