Honey Soy Chicken Stir-Fry

Method

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1. Toss the chicken with the tablespoon of cornflour until lightly coated. Whisk the soy sauce, honey, rice vinegar, sesame oil, garlic and ginger together in a small bowl.

   Mark done

2. Heat 1 tablespoon of the oil in a wok or very large frying pan over high heat until it shimmers. Add the chicken in a single layer and stir-fry for 4 minutes, until golden and cooked through. Tip onto a plate.

   Mark done Start 4 min timer

3. Add the remaining oil to the pan. Add the carrot and broccoli and stir-fry for 3 minutes. Add the pepper, snow peas and spring onions and stir-fry for 2 minutes more, until the vegetables are crisp-tender.

   Mark done Start 3 min timer

4. Return the chicken to the pan. Pour in the sauce and the cornflour mixture and toss for 1 minute, until the sauce is thick and glossy and coats everything.

   Mark done Start 1 min timer

5. Serve at once over steamed rice.

   Mark done

Chef’s Tips

• Have everything cut and measured before the pan goes on. A stir-fry cooks in minutes, and there is no time to chop.
• Cook the chicken in a single layer and in batches if you need to. If the pan is crowded the chicken steams and turns grey.
• Add the vegetables in order of hardness. Carrot and broccoli need longer than pepper and snow peas.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• Egg noodles
• Cucumber salad

Storage & Reheating

Best eaten at once. Keep in the fridge up to 2 days and reheat in a hot pan with a splash of water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.