Honey Soy Chicken Stir Fry
Serves: 4
Prep time: 20 minutes
Cook time: 15 minutes
1 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 200g rice noodles, uncooked
- 1 tablespoon olive oil
- 500g chicken breast, skinless and cut into strips
- 1 onion, finely sliced
- 1 carrot, sliced diagonally
- 2 celery sticks, sliced diagonally
- 1 red capsicum, thinly sliced
- 1 bunch bok choy, roughly chopped
Sauce:
- 2 tablespoons reduced-salt soy sauce
- 2 teaspoons cornflour
- ½ cup vegetable stock
- 1 tablespoon honey
- 1 tablespoon sesame seeds
Method:
- PLACE noodles in large bowl, cover with boiling water for 2 minutes, drain then refresh in cold water and set aside.
- HEAT oil in a wok (or large pan), add chicken and cook for 5-10 minutes. Set aside.
- COOK onion, carrot, celery, and capsicum for 2 minutes.
- RETURN chicken to the pan, add bok choy, and cook for 2 minutes.
- MIX cornflour and soy sauce to make a paste, then add the vegetable stock (hot), honey and sesame seeds and pour over the chicken and vegetables.
- COOK for a further 1-2 minutes until sauce thickens.
- COMBINE the chicken and vegetables with noodles and serve.
What's Great About It:
This healthy lunch is packed full of veggies. You can substitute almost any vegetable you have into the recipe, aiming for at least 5 different varieties. The noodles don’t require any cooking and it can all be made in one wok!
