Honey garlic chicken stir-fry
Thinly sliced chicken thigh seared hard, then glazed in a sticky honey, garlic and soy sauce with crisp snow peas. Served over microwave rice.
- Prep
- 7 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 750 kcal
Ingredients
Method
Toss the sliced chicken with the cornstarch and a pinch of salt. In a small bowl, mix the honey, soy sauce, rice vinegar and water.
Heat the oil in a wok or large skillet over high heat until shimmering. Add the chicken in a single layer and leave it alone until golden underneath, then stir-fry until just cooked through.
Add the garlic and snow peas and stir-fry until the garlic smells sweet and the snow peas turn bright green.
Pour in the sauce and let it bubble, tossing, until it thickens into a sticky glaze that coats the chicken.
Meanwhile, heat the rice in the microwave according to the package, usually about 90 seconds.
Spoon the rice into bowls, top with the chicken and snow peas, and scatter with scallion and sesame seeds.
Tips
- Thigh stays juicy even when the pan is very hot. If you use breast, take it off the heat as soon as it turns white all the way through.
- Honey burns quickly, so once the sauce goes in keep everything moving and pull it off the heat as soon as it's glossy.
- For a gluten-free version, use tamari instead of soy sauce.
