Honey soy chicken stir-fry
Skinless chicken thigh
450 g, (buy 500g), fat trimmed, thinly sliced
1 tsp, finely grated
1 clove(s), crushed
115 g, fresh, 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 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.
- Heat remaining oil in same wok over medium–high heat. Add ginger, garlic, corn, capsicum and snow peas and stir–fry for 2 minutes.
- 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.