Honey and Ginger Chicken Stir-Fry
by Jay Wadams
Honey and Ginger Chicken is perfect for a quick and delicious dinner for two with leftovers (though it’s so tasty I bet they’re all eaten up!), or can be stretched to a meal for four by adding side dishes. Lots of big flavours, quick, easy and super satisfying. Serve with steamed pak choi and basmati rice.
Ingredients
for the sauce:
- 3 Tbsp lemon juice
- 3 Tbsp light soy sauce
- 3 Tbsp honey
- 1 mild red chilli diced (adjust chilli to taste!)
- 3 cm ginger peeled and grated
- 2 medium cloves garlic finely diced
TO COOK:
- 200 g Basmati or long grain rice
- 2 pak choi quartered lengthways
- 600 g chicken breast
- 2 Tbsp plain flour
- 50 g butter
- sea salt & freshly ground black pepper
TO SERVE:
- 1 spring onion finely sliced
- 1 tsp sesame seeds
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- MAKE THE SAUCE: Whisk together all ingredients for the sauce and set aside.
- COOK THE RICE: Bring the rice, 450ml water, ½ tsp sea salt and 1 tsp of the butter to the boil, then cover tightly, turn the heat down to the minimum and cook for 10-15 minutes until all the water has evaporated and the rice is cooked through. Remove from the heat and allow to stand 5 minutes.
- STEAM THE BOK CHOY: Steam the quartered bok choy for 5 minutes until a fork easily pierces the thickest part of the base, then set aside until ready to serve.
- PREPARE THE CHICKEN: Meanwhile, cut the chicken breasts into thin, bite-sized pieces. Season well with pepper and a little salt, then dust with the flour.
- COOK THE CHICKEN: When the rice has cooked, melt the butter over medium heat in a large frying pan or wok. Cook the chicken for 4-5 minutes, turning once. The chicken will be lightly golden brown.
- ADD THE SAUCE: Pour the sauce into the pan and allow to bubble for 1 minute, then stir through the chicken so it is well coated. Cook for a further 4 minutes until the sauce has thickened and reduced.
- SERVE AND ENJOY!: Divide the rice, box choy and chicken between two warmed plates, scatter over the spring onion and sesame seeds and serve hot.
Notes
- To peel ginger use the side of a teaspoon. It makes it easy to get around all the little knobbly bits.
- To grate ginger I always use my trusty decade old Microplane grater, link below.
Nutrition
Serving: 1plate | Calories: 678kcal | Carbohydrates: 37g | Protein: 68g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 2051mg | Potassium: 1285mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1402IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 3mg