Cracking on with the Asian food, this recipe is pretty simple and uses things you’d probably have in your kitchen cupboards already.
Again, I used whatever vegetables I had to hand; you can really put whatever you want in. We had this with chicken but I actually prefer it with salmon. It’s good either way though!
- 2 chicken breasts, cut into bite-sized strips
- 1 small-medium onion, sliced
- 1 clove garlic, minced
- 1 tsp. ginger, minced/grated
- 1 tbsp runny honey
- 1 tbsp brown sugar
- 1/4 cup soy sauce (I used a mixture of dark and light)
- 1 tbsp cornflour
- 1 red chilli, finely chopped
- 1/2 cup water + 1/4 cup of water (I know this makes 3/4 of a cup. But you want the two amounts separate…)
- 1 large carrot, grated with some of the water squeezed out
- a handful of mangetout
- some pak choi
- 2 spring onions, chopped
- noodles or rice, to serve
Mix the soy sauce, honey, sugar, and half cup of water together. Mix the cornflour and 1/4 cup of water together. Set aside.
Heat some oil in your wok/deep frying pan until smoking. Add the garlic and fry for a minute. Add the ginger and chilli and stir-fry for another minute or so.
Add the onion and let fry for a further few minutes.
Fling the chicken in and cook until lightly browned. Add the soy sauce mixture to the pan and stir to coat everything.
Add the cornflour mixture and stir. Once the sauce starts to thicken, add the mangetout and carrot.
Keep stir-frying for a couple of minutes then add the pak choi. Let this wilt down.
Once wilted, add your cooked noodles if using. Otherwise serve with rice.
Sprinkle the spring onion over to garnish.
Fill your face with the food!