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Honey and ginger chicken stir-fry

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings


  • 2 teaspoons cornflour
  • 1/4 cup Massel chicken style liquid stock
  • 2 teaspoons sesame oil
  • 1/3 cup honey
  • 1 tablespoon dark soy sauce
  • 1 tablespoon vegetable oil
  • 500g chicken breast fillets, thinly sliced
  • 1 brown onion, cut into thin wedges
  • 3cm piece fresh ginger, peeled, finely grated
  • 1 bunch gai laan, trimmed, stems and leaves chopped
  • 125g fresh baby corn, halved lengthways
  • 1/2 bunch garlic chives, thinly sliced
  • steamed jasmine rice, to serve


  • 1
    Place cornflour in a jug. Gradually add half the stock, stirring until smooth. Add sesame oil, honey, soy sauce and remaining stock.
  • 2
    Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry chicken, in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl.
  • 3
    Heat remaining oil in wok. Add onion. Stir-fry for 2 to 3 minutes or until softened. Add ginger. Stir-fry for 1 minute or until fragrant. Add gai laan stalks and corn. Stir-fry for 2 to 3 minutes or until tender.
  • 4
    Return chicken to wok. Add honey mixture, garlic chives and gai laan leaves. Stir-fry for 2 minutes or until sauce boils and thickens and chicken is cooked through. Serve with rice.

Source: taste.com.au


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