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Sticky Chicken & Peppers

Spicy, Sticky, Chicken & Peppers

This recipe is perfect if you are a little short on time to prepare some dinner. There's minimal preparation, and a simple marinade packed full of flavour which will turn slightly sticky after cooking your chicken. Serves 4


  • 2 x Packets of Springfield Organic or Free Range Chicken Breast Fillets
  • 3 x Bell Peppers, remove the seeds and chop into inch long squares
  • Brown Rice to serve, 60g per person should be a good portion size

For the Sticky Marinade:

  • 1 Thumb of Ginger, minced/grated
  • 2 Cloves of Garlic, minced
  • 1 Red Chilli, sliced or minced (seeds in or out - you decide!)
  • 3 Tablespoons Honey
  • 2 Tablespoons Sesame Oil
  • 2 Tablespoons Dark Soy Sauce