Honey & ginger chicken stir-fry
A simple stir-fry packed with classic Asian flavours – ginger, honey and soy – plus tender chunks of chicken and lots of fresh vegetables and herbs.
2 inch slice(s), peeled and grated
2 tablespoon(s), level, clear
2 clove(s), crushed
Lime Juice, Fresh
Chicken breast, skinless, raw
660 g, diced
Calorie controlled cooking spray
1 medium, peeled and cut into thin strips using a vegetable peeler
1 whole, cut into small florets
2 tablespoon(s), finely chopped
Brown rice, Microwaveable
2 serving(s), basmati
1 medium, cut into wedges, to serve
- Put the ginger, honey, soy sauce, sriracha, garlic and lime juice in a large bowl and whisk to combine. Add the chicken and toss to coat in the marinade. Set aside.
- Mist a large nonstick pan or wok with cooking spray, add the carrot and broccoli and cook over a high heat for 4-5 minutes until tender, then transfer to a plate and set aside.
- Mist the pan with more cooking spray, add the chicken and any remaining marinade and stir-fry for 5-6 minutes, until golden and cooked through. Return the vegetables to the pan to heat through, then remove from the heat and stir in the coriander.
- Cook the rice to pack instructions. Serve the stir-fry with the rice and lime wedges on the side.
Cook’s tip In a hurry? Use a ready- prepared pack of stir-fry vegetables instead of the carrot and broccoli.