4 chicken breasts
4 garlic cloves, crushed
2 bell peppers
6 TBsp honey
350g dried rice
Salt and pepper
Optional extras - 1 TBsp cornflour (for a thicker sauce)/ fresh parsley
Roughly dice the peppers. Peel the garlic.
Cut the chicken into chunks, roughly 3cm x 3cm.
Start to boil the rice on a low heat in a large saucepan.
In 2 batches, in a wok or large frying pan, fry the chicken in oil with the crushed garlic on a medium heat until nearly cooked through.
When all the chicken is cooked, add the peppers. Fry for 2-3 minutes until the chicken is fully cooked.
Add the honey, 4 TBsp water, salt and pepper. (If you want a thicker sauce, mix the cornflour with 3 TBsp cold water in a mug, add to the chicken and stir continuously.)
Drain the rice, serve up and enjoy!