HONEY SOY CHICKEN STIR-FRY

Ingredients

ȩ ⅓ cup (80ml) honey ȩ 2 tbsp light soy sauce ȩ 3 garlic cloves, crushed ȩ 500g Chicken Thigh Fillets, chopped ȩ 1 tbsp sesame oil/or alternative ȩ 1 brown onion, cut into thin wedges ȩ 1 carrot, peeled, halved lengthways, thinly sliced ȩ 1 red capsicum, seeded, chopped ȩ 3 tsp cornflour ȩ ½ cup green beans ȩ 1 tbsp vegetable stock powder ȩ Spring onion chopped

Steps

1. In a large frying pan sauté onions and 2 tbsp of garlic until clear, add chicken and cook until the chicken turns white (no pink).

2. Add the honey and soy and simmer until liquid is almost evaporated and texture is of a sticky consistency.

3. In a separate large pot/fry pan, add the remaining garlic, carrots, cabbage, capsicum, beans and zucchini and cook until tender.

4. Stir through the vegetable stock powder, salt and pepper.

5. Serve the vegetables in a bowl and add chicken on top. Serve with spring onions.