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Photo of Honey soy chicken stir-fry by WW

Honey soy chicken stir-fry

7
PersonalPoints™ per serving
Total Time
3 hr 30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
You can't beat this classic flavour combination and you can even swap the snow peas in this dish for broccoli.

Ingredients

Skinless chicken thigh

450 g, fat trimmed, sliced thinly (buy 500g)

Soy sauce

2 tbs

Honey

2 tbs

Cornflour

1 tbs

Peanut oil

1 tbs

Fresh ginger

1 tsp, finely grated

Garlic

1 clove(s), crushed

Baby corn

115 g, halved lengthways

Red capsicum

1 large, thinly sliced

Snow peas

150 g, trimmed, halved

Chicken stock

¼ cup(s), 60ml

Green shallot(s)

2 individual, thinly sliced

Instructions

  1. Combine chicken, soy sauce, honey and cornflour in a shallow glass or ceramic dish. Toss to coat. Cover and refrigerate for 3 hours. Drain chicken, reserving marinade.
  2. Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry chicken, in batches, for 2–3 minutes or until browned. Transfer to a plate.
  3. Reheat wok over medium-high heat. Add remaining oil and heat for 30 seconds. Add ginger, garlic, corn, capsicum and snow peas and stir-fry for 2 minutes. Add stock and stir-fry for 1 minute or until vegetables are just tender.
  4. Return chicken to wok with reserved marinade. Stir-fry for 3 minutes or until sauce boils. Serve stir-fry sprinkled with shallots.

Notes

SERVING SUGGESTION: Steamed baby bok choy, plus ½ cup (85g) steamed long-grain brown rice.

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