Updated: Sep 12, 2018
This dish is very quick to prepare, and goes with many vegetarian/dishes so it's a versatile 'standby' for many menus.
4 chicken breasts, cut into chunks
2 tablespoons of white wine vinegar
2 tablespoons of olive oil
4 cloves of garlic chopped finely
1 tablespoon of honey
1/2 - 1 teaspoon of chilli powder
4 fresh basil leaves
1 tablespoon of tomato sauce or puree
1 tablespoon of cornflour
1/2-3/4 pint of chicken stock (or one chicken stock cube and water)
1 tablespoon of chopped fresh coriander leaves
Mix the white wine vinegar, olive oil, garlic, and honey together in a bowl. Add the chicken pieces and marinate for 1-2 hours.
Heat a small amount of olive oil (e.g. a teaspoon) in a sauteuse pan. Add the chicken pieces, keeping back most of the marinade, and fry gently for about 10 minutes until the chicken is jbrowned. Add a tablespoon of cornflour and cook for a minute. Gradually add in the remainder of the marinade and then gradually add half of the chicken stock stirring continuously, to ensure the liquid mixes in with the cornflour smoothly. Add the chilli powder, basil leaves, tomato sauce, coriander leaves, and remainder of the chicken stock stirring continuously. You can adjust the amount of sauce by adding a little more water to the pan whilst it is cooking to make it 'saucier' if you like.
Simmer for about 10 minutes to allow the sauce to thicken, and check the chicken is tender and cooked through before serving.