Chicken with Peppers

A quick and spicy chicken meal which can be made on the hob. Use cheap sherry instead of balsamic vinegar if your dowager aunt has recently paid you a visit and you have a glass left over.

Cost per student: £2 (€2.25)

 

Preparation time: 10 minutes. Cooking time: 35 minutes

 

Ingredients

2 chicken breasts, sliced into 1cm strips

Salt and pepper

1 red pepper, cut into chunks with seeds removed.

3 tablespoons of Balsamic vinegar/sherry

1 large onion, thinly sliced

2 teaspoons of mixed herbs

2 tablespoons of oil

 

Equipment

Large frying pan

Wooden spoon

Sharp knife chopping board

 

1. Heat oil in the pan on medium-hot for a few minutes before adding the chicken strips. Cook for 5 minutes.

​

2. Remove chicken to a plate and add onions to the pan.

​

3. Cook onions for 5 minutes on medium-low heat. 

 

4. Add sliced red pepper and cook for 5 more minutes.

 

5. Add Balsamic vinegar/sherry and herbs. Keep stirring for 2 minutes until vinegary scent begins to fade.

 

6. Add chicken and cook for a further 12-15 minutes on medium-low heat, stirring occasionally.