Nicky's Kitchen SanctuarySticky Chicken Stir Fry
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Ingredients
Serves 4- 1 small head of broccoli (split into small florets)
- 1 yellow bell pepper (sliced)
- 1 tbsp cornflour (mixed with 2 tbsp cold water)
- 1 tsp minced ginger
- 100 g (1 cup) sugar snap peas
- 100 g (2 packed cups) chopped kale
- 2 cloves of garlic (peeled and crushed)
- 3 mushrooms (sliced)
- 450 g (1 lb) chicken thigh fillets (chopped into chunks)
- 2 tbsp runny honey
- 4 tbsp dark soy sauce
- 1 small chilli pepper (deseeded and finely chopped)
- 1 pinch chilli flakes
- 1 tbsp sweet chilli sauce ((stored bought or homemade))
- 1/2 tsp Chinese rice vinegar (optional)
- cooked noodles or boiled rice
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp dry sherry (optional)
- 1 tsp mirin (optional)
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Steps
- Step 1
In a medium-sized bowl, mix all the marinade ingredients with the chicken. Cover in cling film and leave to marinade in the fridge - ideally for a couple of hours or overnight, but 20 or 30 minutes is fine if you’re short on time.
- Step 2
In a wok or large frying pan add the oil and heat on high. Using a slotted spoon, scoop out the chicken from the marinade, let the marinade drip back into the bowl, and place in the wok. It will sizzle, so be careful not to get splashed.
- Step 3
Turn the heat down to medium and let the chicken cook for a couple of minutes without moving it around. This will ensure you get a lovely sticky brown coating on the chicken. Give everything a stir and cook the chicken for another couple of minutes until it’s just about cooked through.
- Step 4
Add in the reserved marinade and a splash of water, then and turn up the heat to bring to the boil (it must be heated to boiling, as it’s had the raw chicken in it).
- Step 5
Turn the heat back down to medium and add in your broccoli. Cook for two minutes and then add in your mushrooms, sugar snap peas and yellow pepper. Cook for a further two minutes, stirring often.
- Step 6
Pour in the cornflour mix a little at a time, giving it a good stir. This will thicken the sauce and ensure it coats the veg nicely. If it’s looking too dry, you can add another splash of water and heat through.
- Step 7
Stir in the kale for the last minute of cooking, then turn off the heat.
- Step 8
Serve topped with some finely chopped red chillies and a few chilli flakes.
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In a medium-sized bowl, mix all the marinade ingredients with the chicken. Cover in cling film and leave to marinade in the fridge - ideally for a couple of hours or overnight, but 20 or 30 minutes is fine if you’re short on time.
Source: Nicky's Kitchen Sanctuary
