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Honey Lemon Chicken Stir Fry

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

  • matchsticks

  • 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


  1. Combine honey, soy sauce, lemon juice and cornflour in a bowl.

  2. 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.

  3. Add the remaining oil to the wok and stir-fry the onion, ginger and garlic for 2 minutes until lightly brown.

  4. Add the baby broccoli and snow peas. Stir fry for 1 minute until bright green.

  5. Return the chicken to the wok and add the honey mixture.

  6. Stir fry for a further 2-3 minutes until the sauce boils and thickens.

  7. Serve on steamed rice.

Recipe thanks to

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