Ingredients
-
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
Method
-
1Place cornflour in a jug. Gradually add half the stock, stirring until smooth. Add sesame oil, honey, soy sauce and remaining stock.
-
2Heat 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.
-
3Heat 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.
-
4Return 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
Discussion about this post