Honey Chicken with Mixed Vegetables

Serves

3-4

Ingredients

• ½ 125g packet Trident Rice Vermicelli

• ½ kg chicken breast or thigh fillets

• 1 tablespoon ginger wine

• 1 tablespoon honey

• 1 tablespoon kecap manis

• 3 tablespoons oil

• 1 clove garlic, finely chopped

• ½ red capsicum, sliced

• 2 shallots, sliced

• 3 mushrooms, sliced

• 410g can Trident Chinese Mixed Vegetables

• Juice of 1 lemon

• 3 slices fresh ginger

• 2 tablespoons honey

• 2 teaspoons cornflour

• ½ cup water

Instructions:

• Place Trident Rice Vermicelli in heatproof dish, cover with lukewarm water until soft.

• Cut chicken into cubes. Combine with ginger wine, honey and kecap manis. Stand for 30 minutes.

• Heat 2 tablespoons oil in wok. Toss chicken until cooked. Remove from wok.

• Add remaining oil to wok with finely chopped garlic, capsicum, shallots, mushrooms and Trident Chinese Mixed Vegetables. Add lemon juice, ginger, honey and blended cornflour and water.

• Return chicken to wok and add Trident Rice Vermicelli. Stir until heated through and serve.