Honey soy chicken stir-fry
Skinless chicken thigh
450 g, fat trimmed, sliced thinly (buy 500g)
1 tsp, finely grated
1 clove(s), crushed
115 g, halved lengthways
1 large, thinly sliced
150 g, trimmed, halved
¼ cup(s), 60ml
2 individual, thinly sliced
- 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.
- 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.
- 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.
- Return chicken to wok with reserved marinade. Stir-fry for 3 minutes or until sauce boils. Serve stir-fry sprinkled with shallots.