Brandy Spiked Chicken

Ingredients list for Brandy Spiked Chicken

• 3 tablespoons Brandy
• 2 Chicken breast cut into ¾ inch strips
• 6-8 Asparagus
• 5-6 French beans cut into 1½ inch pieces
• 1 tablespoon Cornflour/ corn starch
• 1/2 cup Chicken stock
• 3 tablespoons Oil
• 1/2 teaspoon Dried rosemary
• to taste Salt
• 1/4 teaspoon White pepper powder
• 1/2 medium Red capsicum cut into ¾ inch strips
• 1/2 medium Green capsicum cut into ¾ inch strips
• 1/2 medium Yellow capsicum cut into ¾ inch strips
• 2 tablespoons Worcestershire sauce

Method

1. Wash and cut the asparagus heads. Blanch the French beans and asparagus and keep aside. Mix the cornflour and chicken stock and set aside. Heat one and half tablespoons oil in a non stick pan. Add the chicken and rosemary and sauté on high heat for two to three minutes.
2. Add salt and half the pepper powder and mix. Transfer into a bowl and set aside. Heat the remaining oil in the same pan. Add red, green and yellow capsicums and sauté for two to three minutes. Add salt and the remaining pepper powder and mix.
3. Transfer into a bowl and set aside. Mix Worcestershire sauce and brandy and add to the pan. Add the chicken and vegetables and cook on high heat for two minutes.
4. Add the cornflour-chicken stock mixture and cook for two more minutes or till the sauce thickens. Serve hot.

Nutrition Info