Honey & ginger chicken stir-fry
8
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Root Ginger
2 inch slice(s), peeled and grated
Honey
2 tablespoon(s), level, clear
Soy Sauce
1 tablespoon(s)
Chilli Sauce
½ tablespoon(s)
Garlic
2 clove(s), crushed
Lime Juice, Fresh
2 tablespoon(s)
Chicken breast, skinless, raw
660 g, diced
Calorie controlled cooking spray
4 spray(s)
Carrots, raw
1 medium, peeled and cut into thin strips using a vegetable peeler
Broccoli, raw
1 whole, cut into small florets
Coriander, fresh
2 tablespoon(s), finely chopped
Brown rice, microwaveable
2 pouch(es), basmati
Lime
1 medium, cut into wedges, to serve
Instructions
1
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.
2
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.
3
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.
4
Cook the rice to pack instructions. Serve the stir-fry with the rice and lime wedges on the side.
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