wokMarinating the chicken first for this stir-fry makes it extra tasty and tender.

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Ingredients

1 Serve

2 Serves

Chicken breast meat, boned and skinned

100 g

200g

Soy sauce

1 T

2 T

Honey

1 T

2 T

Sherry

1 t

2 t

Lemon juice

1 t

2 t

Cornflour

½ t

1 t

Minced garlic

¼ t

½ t

Minced ginger

½ t

1 t

Oil

1 T

2 T

Quick cooking vegetables, e.g.

Celery, mushrooms, red or green pepper, spinach, spring onions or frozen stir-fry vegetable mix

1 – 1 ½ cups

2 – 3 cups

Water

1 T

2 T

 

Method

  1. Cut the chicken breast meat across the grain into 5mm thick slices.
  2. Mix the next seven ingredients in a bowl. Add the sliced chicken and combine thoroughly. Cover and place in the refrigerator for at least 15 minutes.
  3. If using fresh vegetables prepare by slicing them into pieces about the same size as the chicken.
  4. Heat the oil in a frypan. Add vegetables and toss until coated with oil and heated through. Add water. Cook until the vegetables are barely tender, and then remove from pan.
  5. Add a little extra oil if necessary to the pan. Remove the chicken from the marinade using a pair of tongs. Add chicken to the pan and stir over a high heat until chicken strips turn white.
  6. Return the vegetables and the marinade. Stir to combine and heat through.

 

Serving Suggestion: serve immediately after cooking on noodles or rice.


Abbreviations Used in Recipes

utensilst = teaspoon

T = tablespoon

ml = millilitre

g = gram

º C = degrees Celsius

cm = centimetre