Mary Berry’s piquant honey chicken with tomato and peppers is a quick and easy dinner that takes just 30 minutes from start to finish. The recipe, featured in her cookbook ‘Quick Cooking’, requires only 10 minutes of preparation before simmering on the stove for 15 to 20 minutes.
Berry described the dish as “guaranteed to become a family favourite,” adding that “making a dish from scratch doesn’t have to be time-consuming, and nothing beats good home cooking in terms of flavour or nutritional value.” The one-pan method minimises washing up.
To prepare, thickly slice onions, crush garlic, and drain a jar of peppers before cutting them into wide strips. Cut chicken breasts into diagonal thin strips, season with salt and pepper, and toss in runny honey to coat. Heat oil in a frying pan over high heat and cook the chicken strips for 8–10 minutes until golden and cooked through, possibly in two batches. Remove with a slotted spoon and set aside.
Lower the heat to medium-high, add onions to the pan, and cook for 2–3 minutes until softened. Add garlic and fry for 30 seconds. For the sauce, mix all sauce ingredients in a bowl, then pour into the pan with the onions and garlic. Add the pepper slices, return the chicken to the pan, cover, and bring to a boil. Reduce heat and simmer for about 5 minutes until tender.
Mary Berry recommends serving the dish with mashed potatoes and a green vegetable.
