Honey and ginger chicken stir-fry
2 tbs, (5 cm piece), grated
2 clove(s), crushed
Skinless chicken breast
600 g, cut into 3cm pieces
1 medium, cut into thin strips using a vegetable peeler
350 g, cut into small florets
2 tbs, finely chopped
Cooked brown rice
2 cup(s), (340g)
½ medium, cut into wedges to serve
2 x 3 second spray(s)
- Whisk ginger, honey, soy, sriracha, garlic and lime juice in a large bowl to combine. Add chicken and toss to coat. Set aside.
- Lightly spray a large non-stick frying pan or wok with oil and heat over high heat. Stir-fry carrot and broccoli for 4-5 minutes or until tender. Transfer to a plate and set aside.
- Lightly spray same pan with oil and reheat over high heat. Stir-fry chicken and any remaining marinade for 5-6 minutes or until golden and cooked through. Return vegetables to pan to heat through, then remove from heat and stir in coriander.
- Serve stir-fry with rice and lime wedges.