Spicy Chicken Breast/Roast With Stir Fried Vegetables

Ingredients

• 200 g asparagus thin
• 200 g bean sprouts 
• 1 large savory vegetable with a vegetable peeler sliced into thin strips
• 1 large savory vegetable with a vegetable peeler sliced into thin strips
• 0.5 teaspoon chicken soup base instant
• 4  roasting chickens 
• 3 teaspoons curry powder 
• 1 tablespoon sherry dry
• 1 teaspoon ginger fresh grated
• 1 teaspoon garam masala 
• 1  garlic clove crushed
• 4  garlic clove crushed
• 2.5 tablespoons honey (depending on the size of breasts)
• 2.5 tablespoons juice of lemon 
• 1  onion sliced
• 1 tablespoon vegetable oil; peanut oil preferred 
• 1 small bell pepper red sliced
• 2 teaspoons sesame seed 
• 100 g snow peas trimmed
• 1 tablespoon soya sauce 
• 2 teaspoons soya sauce 
• 2 teaspoons sugar 
• 3 tablespoons water 
• 1 small bell pepper yellow thinly sliced

Equipment

• oven
• wire rack
• wok

Directions

1. Coat chicken breasts all over with spice mixture, cook, until browned on both sides and cooked through. Just before cooking is complete pour honey on both sides of breast and cook a few minutes each side to caramelize.Slice chicken thickly serve atop vegetables and sprinkle with sesame seeds.If doing a whole chicken.Rub spice mixture all over chicken, place chicken on wire rack in roasting dish.
2. Bake at 180C for 45-50 minutes.Warm honey and brush over chicken, cook, 15 Min's longer.
3. Sprinkle chicken with sesame seeds 5 Min's before cooking is completed.
4. Cut chicken into pieces and serve.Vegetables.In a wok heat the peanut oil add red, yellow peppers and onion stir fry a couple of minutes, stirring.
5. Add garlic, ginger, sherry, soy, water, stock and sugar stir to combine, add remaining veg and cook, stirring, until vegetables are just tender, serve immediately.