Sergeant Pepper Chicken


Chicken, peppers and a simple marinade that turns into a glaze are enough for a light, healthy, comforting, flavourful meal.


For the marinade, mix in a bowl:

  • Honey, 1 volume

  • Soy sauce, 3 volumes

  • Orange Juice, 3 volumes

Stir well to combine. In a container that will fit them flat place the:

  • Chicken breasts

and pour the marinade over. If it does not cover them, make sure to turn them bottom side up half way through. Leave at least 8 hours in the fridge.


Over medium heat, in a non-stick pan add:

  • Peppers, a variety of colours, cut in thin strips

stirring them around, until they are soft and have evaporated most of their water. You do not want them oily, so use a minimum amount to assist the non-stickiness. This should take about 10 minutes. Make some space in the middle of the pan, add a drop of oil and:

  • Garlic, finely cut

Let it sizzle for about a minute until you start smelling it , mix it with the peppers and remove everything on a plate. Increase the heat.


Use the same pan for the chicken breasts, which should be at room temperature before they heat the pan, so take them out of the fridge when you start preparing your peppers. Remove breasts from the marinade (but keep it), and pat them dry with kitchen paper. Oil them with your hands and salt them lightly. Place them in the pan, the het should be high enough for them to start sizzling immediately. If they are thin enough, they will need about 3 minutes on each side.


Once the second side is done, add marinade to the pan. It should immediately start to bubble. At this point you need to swirl the pan constantly so that the glaze doesn't burn. Pour some of it with a spoon over the top side, or turn them once. The whole glazing should take 1-2 minutes depending on the amount of marinade, and heat of pan.


I like to garnish with some crispy ginger and fresh chilli for the kick, and coriander leaves for the exotic freshness. Sesame seeds will also work great.


NOTE: for 2 chicken breasts, 1 volume is 1 tbsp, and you will need at least 3 peppers.