Stir frys are a fantastic way to use up leftover vegetables. This honey chicken stir fry is a really lovely filling and healthy meal that can be made in well under 30 minutes. Why order takeout when you can make it yourself!
This recipe serves one – double up as needed!
- 1 chicken breast, diced
- 1 small carrot, peeled and sliced
- 1/4 red pepper, sliced
- 3 florets of broccoli, cut into smaller pieces
- 1/2 a small onion, diced
- 1 garlic clove, grated
- 1 teaspoon fresh ginger, grated
- 1 pint chicken stock
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1/4 tablespoon cornflour
- 65g basmati rice (or rice of choice)
- Mix the cornflour with 60mls of the chicken stock in a small bowl. Then add 1 tablespoon of the honey and the soy sauce and stir. Leave the sauce to the side for later.
- Bring the rest of the chicken stock to the boil in a large pot (adding extra water if needed) and cook the rice according to the packet instructions.
- Heat some oil in a pan / wok over medium – high heat. Add the diced chicken and the remaining 1 tablespoon of honey and cook through.
- When cooked, remove the chicken from the pan and leave to the side.
- Add another little bit of oil to the pan and add in the broccoli, carrots, red pepper and onion and keep them moving with a wooden spoon until cooked but still crunchy (around 5 minutes).
- Add the chicken back to the pan, with the garlic and ginger, and stir for around 30 seconds before adding the sauce. Leave the sauce to simmer and thicken for a couple of minutes.
- Add the rice into the pan with the chicken and vegetables and mix so the sauce coats the rice completely.