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Peter Purvis, Blue Peter presenter
Take chicken breast from your local butcher and marinate it overnight
with honey, oil and a splash of vinegar. Buy your vegetables locally
- a range of different sorts each time to vary the taste. Chop them
up finely, add salt and pepper. Stir fry the chicken until no longer
pink but still tender and add the vegetables. I like my vegetables to
be slightly undercooked so that they remain crisp and crunchy. Eat while
hot. |