Thursday, October 11, 2018

Honey Soy Chicken Stirfry



Honey Soy Chicken Stirfry
Serves 6

  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 3 garlic cloves crushed
  • 600g chicken breast sliced into thin strips
  • 600g shelf fresh hokkien noodles
  • 3 carrots peeled and julienned
  • 400g baby corn spears cut in half width ways
  • 2 cups snow peas cut in half width ways
  • Black pepper for seasoning

1. Combine honey, soy sauce, corn starch, tablespoon of water and garlic in a bowl and put aside. Heat 1 teaspoon of sesame oil in a wok over medium high heat and brown chicken. Once browned put aside on a plate.
2. Add carrots to wok with a splash of water and cook for 8 minutes or until they start to soften.
3. Pour in sauce mix and allow to bubble for a minute or two then add the snowpeas, baby corn and chicken. Season with pepper and stirfry for a further five minutes. Reduce heat, seperate noodles and use tongs to combine and warm through. Serve.

Xo Bec

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