Ingredients (serves 4):
- 1/4 cup honey
- 2 tbsp salt reduced soy sauce
- 2 tbsp lemon juice
- 2 tbsp cornflour
- 1 tbsp sesame oil
- 6 Chicken thigh fillets, fat removed, chopped
- 1 red onion, cut into wedges
- 5cm piece of ginger, peeled and cut into
- matchsticks
- 1 garlic clove, thinly sliced
- 2 bunches of baby broccoli, cut in 5cm pieces
- 300g snow peas, ends trimmed
- 2 cups of steamed long grain rice
Method:
- Combine honey, soy sauce, lemon juice and cornflour in a bowl.
- Heat 1 tsp of the oil in a wok over high heat. Stir fry one third of the chicken for 2-3 minutes until golden brown and cooked through. Transfer to a plate and repeat with the remaining 2 batches, add 2 tsp oil.
- Add the remaining oil to the wok and stir-fry the onion, ginger and garlic for 2 minutes until lightly brown.
- Add the baby broccoli and snow peas. Stir fry for 1 minute until bright green.
- Return the chicken to the wok and add the honey mixture.
- Stir fry for a further 2-3 minutes until the sauce boils and thickens.
- Serve on steamed rice.
Recipe thanks to taste.com
