Description
A delicious chicken stir-fry recipe with a savory soy sauce glaze.
Ingredients
Scale
- 3 tbsp oil (avocado oil)
- 2 tbsp cornflour (cornstarch)
- pinch salt and black pepper
- 550 g Skinless boneless chicken breasts (roughly 3 medium chicken breasts, sliced into thin strips)
- 1 tsp sesame oil
- 1 tbsp minced ginger
- 3 cloves garlic (peeled and minced)
- 120 ml reduced sodium soy sauce (dark or all-purpose)
- 1/4 tsp black pepper
- 6 tbsp light brown muscavado sugar (packed)
- 90 ml water
- 1 tsp cornflour (cornstarch)
- 8 spring onions (scallions, sliced into 1 inch pieces)
- boiled rice or egg fried rice
Instructions
- Heat the oil in a wok or large frying pan until very hot.
- Mix the cornflour with a good pinch of salt and pepper and toss the chicken strips in the seasoned cornflour.
- Cook the chicken strips in the oil (turning occasionally) until cooked through and slightly golden. You can do this in two batches, but I usually manage this in one.
- Use a slotted spoon to remove the chicken from the pan. Place it in a bowl whilst you make the sauce.
- Pour out all but 1 tbsp of oil from the pan, turn the heat down to medium/low and allow the oil to cool a little. Add the sesame oil, ginger, and garlic to the pan and cook for 30 seconds, stirring often to avoid burning the garlic.
- Mix together the water and cornflour then add it into the wok along with the soy sauce, pepper, and sugar.
- Give it a good mix and turn up the heat to bring it to the boil. Simmer for 2-3 minutes.
- Then add the chicken back to the wok and cook for a further 2 minutes.
- Stir in the spring onions (scallions) and cook for another minute.
- Turn off the heat and serve over boiled rice.
Notes
- If you want additional flavor, add some chili flakes or fresh herbs.
- Adjust the sweetness by increasing or decreasing the amount of sugar.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg