Honey and ginger chicken stir-fry

Cooking Meat Honey and ginger chicken stir-fry

For this stir fry, you could replace chicken with 500g sliced turkey breast steaks or sliced pork leg steaks.

Lables: High protein Low carb Low fat Low kilojoule Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Place cornflour in a jug. Gradually add half the stock, stirring until smooth. Add sesame oil, honey, soy sauce and remaining stock.
  2. Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry chicken, in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl.
  3. Heat remaining oil in wok. Add onion. Stir-fry for 2 to 3 minutes or until softened. Add ginger. Stir-fry for 1 minute or until fragrant. Add gai laan stalks and corn. Stir-fry for 2 to 3 minutes or until tender.
  4. Return chicken to wok. Add honey mixture, garlic chives and gai laan leaves. Stir-fry for 2 minutes or until sauce boils and thickens and chicken is cooked through. Serve with rice.

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2 tsp cornflour
1/4 cup Massel chicken style liquid stock
2 tsp sesame oil
1/3 cup honey
1 tbsp dark soy sauce
1 tbsp vegetable oil
500g chicken breast fillets, thinly sliced
1 brown onion, cut into thin wedges
3cm piece fresh ginger, peeled, finely grated
1 bunch gai laan, trimmed, stems and leaves chopped
125g fresh baby corn, halved lengthways
1/2 bunch garlic chives, thinly sliced
steamed jasmine rice, to serve

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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