This is an easy recipe to produce a very tasty way to present chicken breast. The herbs and spices are all readily available here.
Cooking method
Pound the chicken breast fillets to around 1 cm thick. Heat cooking oil in the wok over medium-high heat until very hot. Quickly cook the chicken, turning once. Do not overcook. Remove from wok, set aside and keep warm.
Add the orange juice to wok. Quickly bring to a boil, scraping bottom with a spatula to loosen any browned bits. Add the onion, green peppers, red peppers. Cook, stirring, for three minutes, until vegetables are tender.
Place the cornstarch in a cup. Add the apple juice and stir until smooth. Add the minced garlic, ground cayenne pepper, cumin, thyme, and salt, and add to the wok. Cook for another three minutes, or until the sauce thickens. Pour over the chicken breast and serve immediately.
| Ingredients | Serves 4 |
| Chicken breast fillet | 750 gm |
| Orange juice | 1 cup |
| Onion, chopped | 1 large |
| Green bell pepper, chopped | 1 |
| Red bell pepper, chopped | 1 |
| Cooking oil | 30 mls |
| Cornstarch | 2 tspns |
| Apple juice | 2 tbspns |
| Garlic, minced | 2 cloves |
| Ground cayenne pepper | ½ tspn |
| Ground cumin | ¼ tspn |
| Dried leaf thyme | ¼ tspn |
| Salt | 1 pinch to season |
