Chicken stir fry
1.5
serves of vegetables in each serve
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 4
1.5 serves of vegetables per serve
Diet and Allergies:
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 4
1.5 serves of vegetables per serve
Diet and Allergies:
Ingredients
2 tablespoons salt-reduced soy sauce*
1 tablespoon honey
½ tablespoon corn flour
1 tablespoon sunflower oil
2 teaspoons garlic, minced
2 teaspoons ginger, minced
4 skinless chicken thigh fillets, cut into bite-size pieces
1 onion, cut into wedges
300g packet of fresh Asian vegetable mix
* Gluten free if using a gluten free soy sauce
Method
Step 1
Whisk the salt-reduced soy sauce, honey, and corn flour in a bowl. Set aside.
Step 2
Heat 2 tsps of the sunflower oil in a large nonstick frypan over high heat. Add the garlic and ginger and cook for 1 minute.
Step 3
Add the chicken and stir-fry until browned and cooked through. Transfer to a bowl and set aside.
Step 4
Heat the remaining oil in the same frypan. Add the onion and stir-fry until softened. Add the vegetable mix and stir-fry for 1-2 minutes until tender.
Step 5
Add the chicken back to the frypan, along with the soy sauce mix. Cook for 3 minutes until the sauce is warmed and thickens. Add a splash of water if the sauce becomes too thick. Serve with cooked rice.
