Name: Honey soy chicken and mushroom stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cup long grain white rice; 2 tablespoon vegetable or peanut oil; 600 gram chicken breast fillets, thinly sliced; 1 red onion, halved, cut into thick wedges; 1/2 red capsicum, thickly sliced; 200 gram button mushrooms, thickly sliced; 1 large chicken stock cube; 1 cup boiling water; 1/4 cup salt-reduced soy sauce; 2 tablespoon honey; 1 bunch pak choy, coarsely chopped; 425 gram can baby corn cuts and tips, rinsed, drained

Honey soy chicken and mushroom stir-fry

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

1 1/2 cup long grain white rice

2 tablespoon vegetable or peanut oil

600 gram chicken breast fillets, thinly sliced

1 red onion, halved, cut into thick wedges

1/2 red capsicum, thickly sliced

200 gram button mushrooms, thickly sliced

1 large chicken stock cube

1 cup boiling water

1/4 cup salt-reduced soy sauce

2 tablespoon honey

1 bunch pak choy, coarsely chopped

425 gram can baby corn cuts and tips, rinsed, drained

Method

1.Cook rice in a saucepan of boiling salted water 12 minutes, or until tender; drain.

2.Meanwhile, heat a wok or frying pan over high heat.

3.Add half the oil; swirl to coat surface. Add chicken; stir-fry, in batches, 2 minutes, or until browned and cooked. Transfer to a heatproof bowl.

4.Heat remaining oil in same wok over high heat. Add onion and capsicum; stir-fry 2 minutes. Add mushroom; stir-fry 2 minutes.

5.Combine crumbled stock cube and boiling water in a heatproof jug. Add sauce and honey to stock; stir to combine.

6.Add stock mixture to wok; bring to the boil. Return chicken to wok with resting juices, pak choy and corn; stir-fry 2 minutes, or until heated. Serve with rice.

Chop, measure and prepare all ingredients before starting to cook.
Note

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