My go to stir fry recipe – super simple, with lots of great veggies all cooked in the one pan, make it for dinner or meal prep for lunch this week!
Serves: 4
Time: 20 mins
Thumb sized piece of ginger, peeled & grated
3 cloves of garlic, peeled & grated
1 orange pepper, sliced
1/2 red pepper, sliced
100g green beans
75g baby corn
1 small bunch spring onions, sliced
150g baby button mushrooms
500g chicken thighs
1 tbsp corn flour
2 tbsp rice wine
2 tbsp sesame oil, plus extra for frying
2 tbsp dark soy sauce
Pinch of white pepper
1 tbsp light soy sauce
2 heaped tbsp drizzly honey
Cooked brown rice, to serve
1. In a large bowl, coat the chicken thighs with the cornflour, 1 tablespoon of the rice wine, sesame oil, dark soy sauce and black pepper.
2. Heat a large frying pan with about a tablespoon of sesame oil over a high heat. Add the chicken and fry until browned & cooked through. Remove from the pan and set aside.
3. Add more sesame oil to the pan and fry off the ginger, garlic & vegetables with a splash of water until tender.
4. Add the chicken back to the pan with the light soy sauce, honey and remaining rice wine. Fry for another few minutes before serving with hot brown rice.
