Succulent, tender and tasty chicken with a honey and vinegar glaze, served alongside a crisp salad.
1 300g pack Free Range Chicken Breasts
20ml Balsamic Vinegar
20ml Dark Soy Sauce
20ml Manuka Honey
Cut the chicken into large chunks.
Mix the soy sauce, balsamic vinegar and honey together, add the chicken chunks and mix well.
Put in the fridge to chill for at least 30 minutes.
Prepare a crisp salad of your choice.
In a frying pan or small wok, add the chicken with its marinade, cook on a medium heat, stirring as you do for about 15 minutes, or until all the marinade has cooked off.
Serve with the crisp salad.