Ingredients (serves 4):
1/4 cup honey
2 tbsp salt reduced soy sauce
2 tbsp lemon juice
2 tbsp cornflour
1 tbsp sesame oil
6 Chicken thigh fillets, fat removed, chopped
1 red onion, cut into wedges
5cm piece of ginger, peeled and cut into
1 garlic clove, thinly sliced
2 bunches of baby broccoli, cut in 5cm pieces
300g snow peas, ends trimmed
2 cups of steamed long grain rice
Combine honey, soy sauce, lemon juice and cornflour in a bowl.
Heat 1 tsp of the oil in a wok over high heat. Stir fry one third of the chicken for 2-3 minutes until golden brown and cooked through. Transfer to a plate and repeat with the remaining 2 batches, add 2 tsp oil.
Add the remaining oil to the wok and stir-fry the onion, ginger and garlic for 2 minutes until lightly brown.
Add the baby broccoli and snow peas. Stir fry for 1 minute until bright green.
Return the chicken to the wok and add the honey mixture.
Stir fry for a further 2-3 minutes until the sauce boils and thickens.
Serve on steamed rice.
Recipe thanks to taste.com