This is one of my favourite chicken dishes and I’m guessing it originates from Eastern Europe, but it has a slight Chinese feel to it. The trick is to reduce the sauce until it’s nice and sticky, also don’t season at the end before you taste it, the stock cube should provide enough salt to season the dish on it’s own.
1 sliced Chicken breast
1 Tbsp. paprika
2 Tbsp. olive oil
4 cloves of garlic, finely chopped
1/2 chicken stock cube dissolved in a mug of water
2 Tbsp. chopped parsley
1/4 lime juice
1) Mix the chicken with the paprika to coat
2) Heat the oil in a frying pan and fry the chicken until it starts to colour. Reduce the heat and add the garlic, frying gently for a few minutes before adding the stock
3) Reduce the sauce until it coats the chicken and finish with a squeeze of lime juice and the parsley. Serve with boiled rice or mashed potatoes.