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How to make Honey and lemon chicken stir fry

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 1/4 cup (60ml) honey
  • 2 tablespoons light soy sauce
  • 2 tablespoons lemon juice
  • 2 teaspoons cornflour
  • 1 tablespoon sesame oil
  • 6 Coles RSPCA Approved Australian Chicken Thigh Fillets, chopped
  • 1 red onion, cut into wedges
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 1 garlic clove, thinly sliced
  • 2 bunches baby broccoli, cut into 5cm pieces
  • 300g snow peas, ends trimmed
  • 2 cups (300g) steamed jasmine rice

Method

  • Step 1 Combine honey, soy sauce, lemon juice and cornflour in a small bowl.
  • Step 2 Heat 1 teaspoon of the oil in a wok over high heat. Stir-fry one-third of the chicken for 2-3 mins or until golden brown and cooked through. Transfer to a plate. Repeat in 2 more batches with remaining chicken and another 2 teaspoons oil.
  • Step 3 Heat remaining oil in the wok. Stir-fry onion, ginger and garlic for 2 mins or until lightly browned. Add baby broccoli and snow peas. Stir-fry for 1 min or until bright green. Return chicken to wok with honey mixture. Stir-fry for 2-3 mins or until sauce boils and thickens. Divide rice and stir-fry among serving bowls.