Soy Honey Garlic Chicken
Ingredients
- thumb sized fresh ginger peeled & grated
- 3 garlic peeled & grated
- 1 mixed peppers orange
- 1/2 red pepper sliced
- 100 g green beans
- 75 g baby corn
- 1 small bunch spring onion sliced
- 150 g button mushrooms
- 500 g boneless, skinless chicken thighs
- 1 tbsp cornflour
- 2 tbsp rice wine
- 2 tbsp sesame oil plus exra for frying
- 2 tbsp dark soy sauce
- pinch of white pepper
- 1 tbsp light soy sauce
- 2 heaped tbsp honey drizzly
- ready-cooked brown rice to serve
Equipment
Instructions
- Do a little prep first. Peel and grate the ginger and garlic.
- Deseed and slice the peppers. Trim the green beans
- Finely slice the spring onions.
- In a large bowl, coat the chicken thighs with the cornflour, 1 tablespoon of the rice wine, sesame oil, dark soy sauce and black pepper.
- Heat a large frying pan with about a tablespoon of sesame oil over a medium heat. Add the chicken and fry until browned and cooked through. Remove the chicken from the pan and set aside.
- Fry off the ginger, garlic & vegetables with a splash of water in the same pan until tender.
- Add the chicken back to the pan with the light soy sauce, honey and remaining rice wine. Fry for another few minutes.
- Serve with hot brown rice.
Notes
My go to stir fry recipe - super simple, with lots of great veggies all cooked in the one pan, make it for dinner or meal prep for lunch this week!
Nutrition
Calories: 298kcal