Honeyed Chicken Breasts

• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 4 chicken breasts, boned
• 1 garlic clove, crushed
• 2 leeks, sliced
• 1 red pepper, cut into strips
• 2 ounces baby corn cobs, halved lengthwise
• 2 tablespoons soft brown sugar
• 4 tablespoons honey
• 8 fluid ounces chicken stock
• 2 tablespoons light soy sauce
• 3 pieces bottled gingerroot, sliced
• 2 tablespoons syrup from bottled ginger
• 2 tablespoons garlic wine vinegar
• 2 tablespoons cornstarch

1. Heat the oil and butter in a frying pan or wok until the butter has melted.
2. Add the chicken and cook for 5 minutes, turning once.
3. Add the garlic and leeks and cook for a further 3 minutes.
4. Stir in the red pepper, baby corn, sugar, honey, stock, soy sauce, stem ginger, ginger syrup and vinegar. Reduce the heat to a simmer and cook until the chicken is cooked well through, about 20 minutes.
5. Blend the cornstarch with 4 tablespoons of cold water and stir into the pan. Bring to the boil and cook until the sauce is thickened and clear.
6. Cook for a further 2 minutes and serve.

vegetable oil, butter, chicken breasts, garlic, leeks, red pepper, corn cobs, brown sugar, honey, chicken, soy sauce, gingerroot, syrup, garlic wine vinegar, cornstarch

Taken from www.food.com/recipe/honeyed-chicken-breasts-422811 (may not work)