Chicken in ginger, soy sauce, honey and sherry

I found this recipe in a Potato Marketing Board leaflet at a food fair many years ago. What is has do with China apart from soy sauce, I don’t know, but I like it. (You could always substitute noodles for potato.)

2 tablespoons clear honey
2 tablespoons light soy sauce
1 tablespoon sherry (I tend to add more)
black pepper
4 chicken breasts, diced
1 teaspoon freshly grated ginger
12oz potatoes, peeled and cut into fine strips
1 red pepper, cut into strips
1 green pepper, cut into strips
1 carrot, peeled and cut into strips
1 head of broccoli, cut up (optional)
1/2 pint chicken stock

Mix the honey, soy sauce and sherry together and season. Add the chicken and marinate in fridge for 1/2 hour or more.

Drain chicken, reserve the marinade. Lightly fry chicken and ginger for 3 minutes in frying pan or wok for 3 minutes (or as long as required). Add remaining vegetables and stir fry for 2-3 minutes. Pour in stock and reserve marinade, bring to boil and simmer for 15-20 minutes or until potato is tender and chicken cooked through.

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