Ginger and garlic chicken stir fry
Tender chicken thigh pieces are stir-fried with crisp broccoli, carrots, peppers, and baby corn in a vibrant honey-orange and soy glaze. The dish is packed with fresh crunch and a wonderful balance of sweet, savory, and zesty notes. Serve immediately over warm cooked rice for a quick, wholesome dinner.
Ingredients
- Rapeseed oil30 ml
- Soy Sauce45 ml
- Orange juice60 ml
- garlic cloves2 კბილი
Instructions
4 steps- 1
To make the sauce, put the soy sauce in a bowl and stir in the cornflour until smooth. Add the orange juice, honey, ginger and garlic and mix well together. Set aside
- 2
Heat 1 tablespoon of the oil in a large frying pan or wok over a medium-high heat. Add the chicken and stir fry for 4 minutes or until lightly browned and cooked through. Transfer to a bowl and return the pan to the heat.
- 3
Add the remaining oil, peppers, carrot, broccoli and baby corn. Stir fry for a further 4-5 minutes, or until all the vegetables are just tender. Return the chicken and any juices to the pan.
- 4
Mix the sauce again and stir into the pan, along with the spring onions, and stir fry for 1 minute more, or until the sauce is thickened and glossy. Serve with rice.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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