This simple recipe quickly makes a chinese style stir fry with minimal effort. The chicken chunks are lightly coated in flour so that they absorb some of the juice and take on a good citrus tang
You can serve with rice or noodles - with straight-to-wok noodles you get the advantage of cooking the entire meal in a single pan.
If you need a bit of spice, add a chopped chilli to the ingredient list and add it just after you've finished browning the chicken.
Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 15 mins | 10 mins | 25 mins |
Ingredients
- 1 tbsp runny honey
- juice of 1 lemon
- 250ml chicken stock (if using Oxo cubes, 2 cubes + 250ml hot water)
- 1 tbsp dark soy sauce
- 4 chicken breasts
- 2 tbsp flour (cornflour best if you've got it)
- 1 tsp cooking oil
- 2 carrots
- 1 red pepper
- Pack baby corn
- pack mangetout/sugar snaps
Method
- Peel and thinly slice the carrots
- De-seed the pepper and cut it into chunks
- Cut the ends of the sugar snaps
- Slice the baby corn in half and then cut into chunks
- Set the veg to one side
- Put the stock into a jug
- Mix in the honey, lemon and soy, then set to one side
- Cut the chicken into chunks
- Sprinkle the flour over the chicken and then toss/roll it about until the chunks have a good coating
- Put the oil in a pan and set a medium high heat
- Fry the chicken until it changes colour and starts crisping on the edges
- Add the carrots and red pepper and fry for another minute
- Add the baby corn and mangetout and fry for another minute
- If you're using straight to wok noodles, add them now and break them up
- Pour the stock into the pan and bring to a simmer
- Stir regularly, keeping the temperature at a simmer for about 5 mins, or until the chicken is cooked and the veg is tender
- Serve straight away