A steaming hot bowl of Honey Soy Chicken Stir-fry is just perfect. Here’s how simple this dish is to prepare.
- 500g chicken thighs (skinned and boned) cut into 1 inch cubes
- 1 cup sliced onions
- 1 bunch broccoli – cut into florets
- 1 packet chilled noodles (prepare as per, instructions & drain)
- 1 bunch bok choy chopped (leaves & stalks separated)
- 2 tablespoons vinegar
- 1/2 cup sherry or Chinese rice wine
- 1/4 cup honey
- 1/4 cup cashews
- 1 clove garlic crushed
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon corn flour
- Honey to glaze
In a lightly oiled hot wok brown the chicken in three batches, cooking each for batch for one to two minutes and then adding a drizzle of honey and cooking for a further 30 seconds to glaze. Remove the batch and set aside to rest.
Read more: Chicken and Cashew Lettuce Wraps
Once the chicken is browned and glazed, add a little more oil to the wok and add the cashews. Drizzle with honey and toast the cashews. Once toasted enough, add a little more oil and add in the vegetables (separate the leaves for later). Toss for two minutes.
Combine the honey, soy, vinegar, garlic, corn flour and sherry/rice wine with the bok choy leaves and add to the wok. Stir until the sauce thickens and leaves begin to wilt. Return the chicken to the pan and add the noodles. Toss and combine all the ingredients and coat with the sauce.
Serve with a chilled white wine and enjoy.
Serving suggestion: try adding broccoli instead of bok choy
Read more: Honey Soy Sticky Ribs
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