Honey soy chicken stir-fry
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
You can’t beat the flavour combo of honey soy chicken. To change it up, try swapping the snow peas for green beans or broccoli florets.
Ingredients
Chicken thigh, skinless, raw
450 g, (buy 500g), fat trimmed, thinly sliced
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, fresh, 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 half the oil in large non-stick wok over high heat. Stir–fry chicken, in batches, for 2–3 minutes or until browned. Transfer to a plate.
3
Heat remaining oil in same wok over medium–high heat. Add ginger, garlic, corn, capsicum and snow peas and stir–fry for 2 minutes.
4
Return chicken to wok with stock and reserved marinade. Stir–fry for a further 3–4 minutes, until sauce boils and chicken is cooked through. Serve scattered with shallots.
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