Honey soy chicken stir-fry Ingredients 400g broccoli, cut into florets 600g chicken breast fillets 2 tblsps peanut oil 1 red onion, thinly sliced 2 carrots, thinly sliced 1/4 cup honey 1/4 cup light soy sauce 2 tsps cornflour 1 tblsp water 1 tblsp sesame seeds Steamed rice, to serve
Method 1. Boil, steam or microwave broccoli until almost tender, but still crunchy. Drain.
2. Cut chicken into thin strips. Place in a large bowl with half the oil. Toss to combine.
3. Heat a large non-stick wok over a high heat until hot. Cook chicken in two batches. Stir-fry for about 4 minutes, or until browned and cooked. Transfer to a bowl. Cover to keep warm.
4. Heat remaining oil in same hot wok. Add onion and carrots. Stir-fry for about 2 minutes, or until carrots are just tender.
5. Return chicken to wok with broccoli, honey, sauce and blended cornflour and water. Stir-fry until sauce boils and thickens.
6 Sprinkle sesame seeds over stir-fry. Serve with steamed rice.
Chicken thigh fillets or tenderloins, pork fillets or lamb stir-fry strips can replace the chicken breast fillets. For a change, add snow peas, corn kernels or red capsicum instead of carrots. ++++++++++++++++++++++++++++++- ++++++++++++++++++++++++++
Chicken broccoli cashew stir fry
Heat 1 tablespoon oil in wok. Cook the chicken in two batches; stir fry until golden and tender, remove. Heat 1 tablespoon Ingredients: 2 tablespoons vegetable oil 500g chicken thigh or breast fillets, sliced 1 clove garlic, crushed 1 onion, sliced 2 stalks celery, sliced 1 medium carrot, thinly sliced 250g broccoli, chopped into florets 2 tablespoons soy sauce 2 tablespoons sweet chilli sauce ½ cup unsalted cashews Method:
Heat 1 tablespoon oil in wok.
Cook the chicken in two batches; stir fry until golden and tender, remove.
Heat 1 tablespoon oil in wok, add onion, stir fry for 1 minute, add garlic, celery, carrot and broccoli.
Stir fry until vegetables are tender, the broccoli should be bright green.
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