Honey and soy chicken stir-fry recipe

Total time 40 mins

20 mins preparation time

20 mins cooking time

A quick and healthy Chinese chicken stir-fry. You can vary the peppers, corn and mushrooms for your favourite vegetables but make sure you use superior Kikkoman soy sauce to bring out the best flavours

Ingredients

4 portion(s)

225 g

basmati or long grain rice

3 tbsp

Kikkoman Naturally Brewed Less Salt Soy Sauce

1 tsp

runny honey

1 tbsp

Chinese five spice powder or paste

1 tsp

chopped fresh parsley

450 g

skinless boneless chicken breasts, diagonally sliced strips

1 tbsp

sunflower oil

onion, finely sliced

red peppers, deseeded and sliced

150 g

baby sweetcorn, halved lengthways

150 g

oriental mushrooms eg. Enoki

Coriander leaves to garnish

Preparation

Step 1

Rinse the rice and place in a saucepan. Cover with enough water to cover the rice by 2.5cm. Bring to the boil, cover with a tight fitting lid and simmer over a very low heat for 20 minutes.

Step 2

Meanwhile, mix together the soy sauce, honey, Chinese five spice powder and parsley. Pour over the chicken and toss well to coat evenly.

Step 3

Heat the oil in a large wok and fry the onions and peppers for 5 minutes. Add the sweetcorn and cook for 2 minutes. Add the chicken and marinade and stir fry for 5 minutes. Then add the mushrooms and stir fry for 3-5 minutes.

Step 4

Serve with the cooked rice and garnish with coriander leaves

Recipe-ID: UK79

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