Honey Soy And Sesame Chicken Stir Fry Recipes

HONEY SOY CHICKEN STIR FRY

Steps:

• STIR FRY YOUR VEGGIES BRIEFLY - Heat a large pan on the stove top. Add 1 tablespoon oil, broccoli and carrots. Stir fry your veggies for 2- 4 minutes for them to soften slightly. Don't overcook as you want them to be crunchy and bright in color. Remove them from the pan and set them aside. 2-4 MINUTES
• FRY & BROWN YOUR CHICKEN - Use the same pan, add the remaining olive oil and chicken pieces. Don'' overcrowd your pan as this causes the chicken to release too much moisture. If needed, cook in batches. You want to sear your chicken all round. 5 MINUTES
• PREP YOUR HONEY GARLIC SAUCE - While your chicken is sizzling, prep your sauce. Mix together the tamari (or soy sauce), stock, honey, garlic and ginger until well combined. MAKE UP YOUR CORN FLOUR SLURRY - mix corn flour and COLD Water until smooth.
• ADD THE SAUCE TO THE CHICKEN - pour the sauce and cornflour mix over your chicken. STIR CONSTANTLY until sauce thickens. This will only take a couple of seconds. If your chicken needs a couple more minutes to cook through, this this is the time to let it simmer for a bit in it's sauce.
• ADD THE VEGGIES - Stir in your brocolli and carrots and stir gently to heat through and coat every piece in delcious, sticky honey sauce.

HONEY SOY AND SESAME CHICKEN STIR FRY

Steps:

• Cook brown rice as per packet instructions.
• Slice all vegetables and steam until tender but still slightly crisp.
• Cut chicken into cubes and mix with freshly minced garlic.
• In a small bowl mix the soy sauce, oyster sauce, sweet soy sauce and honey, then set aside.
• Heat sesame oil in large fry pan or wok, and brown the chicken until cooked through.
• Add sesame seeds and stir continuously for 1 minute.
• Add steamed vegetables and the sauce.
• Stir for 1 minute to heat through.
• Serve with cooked brown rice.

HONEY CHICKEN STIR-FRY

Steps:

• Mix cornstarch and water until smooth. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry chicken and garlic 1 minute. Add honey, soy sauce, salt and pepper; cook and stir until chicken is no longer pink, 2-3 minutes. Remove from pan., In same pan, stir-fry vegetable blend in remaining oil just until tender, 4-5 minutes. Return chicken to pan. Stir cornstarch mixture and add to pan; bring to a boil. Cook and stir until thickened, about 1 minute. Serve with rice if desired.

STICKY HONEY-SOY CHICKEN STIR-FRY

Steps:

• Combine the honey, soy sauce, garlic and vinegar in a small jug. Place the chicken in a large bowl. Pour over half the honey mixture and toss to combine. Set aside for 5 mins to develop the flavours.
• Heat half the oil in a large non-stick stir frypan or wok over high heat. Cook the chicken, in 3 batches, stirring, for 4 mins or until browned and just cooked through. Transfer to a heatproof bowl and cover with foil to keep warm.
• Wipe the pan or wok clean. Heat the remaining oil in the pan or wok over high heat. Add onion and stir-fry for 2 mins or until lightly browned. Add the carrot, buk choy stems and capsicum and stir-fry for 3 mins or until the vegetables are just tender.
• Return the chicken to the pan or wok with the remaining honey mixture. Combine cornflour with 1 tbs of water in a bowl. Add cornflour mixture to the chicken mixture and cook, stirring, for 2 mins or until the sauce thickens.
• Add cashew and buk choy leaves. Stir until buk choy leaves just wilt. Sprinkle with spring onion curls