Serves 5

Ingredients:

For the marinade:

• 8tbsp soy sauce
• 2tbsp balsamic vinegar
• 4tbsp clear honey
• 750 grams skinless chicken fillets
• 4tbsp coconut oil
• Stir fry veggies of your choice

Method:

• 1. Mix together the soy sauce, balsamic vinegar and honey in a shallow dish. Add the chicken and spoon the marinade over until coated leave for 20 minutes.
• Heat half the coconut oil in a non-stick frying pan. Remove the chicken from the marinade (reserving the marinade) and put into the frying pan. Cook the chicken for 8–10 mins each side, then turn until
  cooked
• 2. Remove from the heat and cover with foil to keep warm.
• Meanwhile heat the remaining oil in a large wok and cook the stir-fry vegetables for 2–3
  mins. Add the reserved marinade and cook for a further 2–3 mins until the vegetables are tender.
• Serve the chicken on a bed of the stir-fried vegetables.

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