Friday, 13 January 2017

Chicken and Vegetables with Sticky Honey and Ginger Sauce

I decided to do a chicken and vegetable stir fry which was more veg than chicken.  Sometimes it's great to have a small amount of meat in a dish, it's a great way to make it a bit healthier and count towards your 5 a day.


This dish contains a whopping 170g of lovely vegetables, more than 2 of your 5 portions a day.


Chicken and Vegetables with Sticky Honey and Ginger Sauce - Serves 1

Ingredients

1 boneless, skinless chicken thigh, approx 100g, 3.5oz
Mixed vegetables, I used tenderstem broccoli, baby sweetcorn, mange tout (snow peas) and sugar snap peas

For the sauce

1 tbsp Grated fresh ginger
1 tbsp Runny honey
2 tbsp Soy sauce (or tamari to make gluten free)
1 tsp Sweet chilli sauce
1/2 tsp Sesame oil

To serve 

50g, Just short of 2oz Rice
50g, Just short of 2oz Frozen edamame (soy) beans

Method

Cut the chicken into very small pieces approx 1/2 inch in size.  Put into a non stick frying pan and start to fry.

While the chicken is being cooked, put the rice onto boil.  (Following pack instructions, add the edamame (soy) beans the right time before the end of cooking.)

When the chicken is browned slightly and almost cooked through, mix together the sauce ingredients and add to the frying pan.  Stir regularly then add in the vegetables before the end of cooking.  Add in harder veg like broccoli 4 minutes before the end of cooking with softer veg or veg you want to retain some crunch closer to the end.


Serve the chicken and vegetables with the rice and beans.


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