Honey soy chicken stir­fry

Isis Town and Country - - Life -

Serves 4 In­gre­di­ents 3cm piece of gin­ger, finely grated 2 gar­lic cloves, finely grated 2 tbs honey

1⁄3 cup light salt-re­duced soy sauce 1 tbs toasted sesame seeds, plus ex­tra to serve 440g thin Hokkien noo­dles 1 red cap­sicum, chopped 100g snow peas, blanched 2 tbs peanut oil 1 red onion, sliced 400g but­ton mush­rooms, sliced 400g chicken breast, thinly sliced Op­tional: Sliced chilli and salt-re­duced soy sauce to serve

Method

Com­bine gin­ger, gar­lic, honey, soy and sesame in a bowl. Set aside. Place noo­dles in a bowl. Place cap­sicum and snow peas in a sep­a­rate bowl. Cover both with boil­ing wa­ter and set aside for 3 min­utes. Drain. Heat half the oil in a wok over high heat. Add onion and mush­rooms stir­ring con­stantly for 3 min­utes un­til soft­ened and slightly brown. Add cap­sicum and snow peas, cook for 2 more min­utes, then set aside. Re­heat the re­main­ing oil un­til smok­ing. Add chicken and cook for 4 min­utes, stir­ring fre­quently un­til cooked through. Add soy sauce mix­ture and leave to bub­ble for 2 min­utes to thicken slightly. Re­turn all veg­eta­bles and blanched noo­dles to wok. Toss to coat and sprin­kle with ex­tra sesame seeds. Serve with sliced chilli and light soy sauce.

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