Chicken Stir Fry
Sensational stir fry, replicating the taste of your favourite take away dish in your own home.
Ingredients
- 500 g chicken breast skinless, sliced thinly (washed and pat dry)
- 2 echalion shallots thinly sliced
- 125 g shiitake mushroom stalks removed thinly sliced
- 335 g broccoli florets
- 250 g pak choi
- 2 tbsp tamari soy sauce gluten free
- 2 tbsp honey
- 50 ml boiling water
- ½ -1 red chilli deseeded, thinly sliced (optional)
Marinade
- 2 garlic cloves minced
- 1 tsp fresh ginger minced
- 2 tbsp tamari soy sauce gluten free
- 2 tbsp honey
- 2 tsp sesame oil
- 1 tsp Chinese five spice
Garnish
- 50 g cashew nuts toasted
- 1 tbsp. sesame seeds toasted
- coriander
- serve with brown rice
Instructions
- Wash the chicken breast and pat dry on a kitchen paper towel and slice thinly.
- In an oval dish, add the minced garlic, ginger, tamari soy sauce, honey, sesame oil and Chinese five spice and add the sliced chicken, leave to marinate whilst you prep the vegetables.
- Place a wok on the stove and add the marinated chicken with the sauce and cook it for 10 minutes on a medium/high heat. Spoon the chicken out of the wok and leave it on a resting plate, leaving the marinade in the wok.
- Add the shallots to the wok and cook until soft and translucent. Add the mushrooms and cook for 5 minutes, then add 2 tbsp. tamari and 2 tbsp. honey and cook for a further 2 minutes, then add 50ml boiling water, together with the broccoli, red chili and cook for 5 minutes, then add the pak choi and cook for 2 minutes. Add the chicken back into the frying pan and toss it all together, cooking for a further 3 minutes.
- Garnish with toasted sesame seeds, cashew nuts and coriander and serve with brown rice.
Notes
LISA’S TIP - Chicken stir-fry is one of my go to recipes for a quick, easy weeknight recipe; you can adapt the vegetables to what you have in your fridge at home. You can also replace the Chicken with Salmon, Beef or Tofu.