Honey Garlic Chicken Stir-fry

Ingredients · per serving

• pinch Chilli flakes
• 4 cloves Garlic
• 2 tbsp Runny honey
• 2 tbsp Vegetable oil
• 1 tbsp Rice vinegar
• 3 tbsp Water
• ½ whole Bell pepper
• 2 tbsp Soy sauce
• 1 tsp Cornflour
• 1 whole Spring onion
• 150 g Chicken thigh
• 75 g Jasmine rice
• 100 g Broccoli

Instructions

1. Cut the chicken thighs into 2cm cubes. Pat dry with kitchen paper — wet chicken won't brown.
2. In a small bowl whisk together the honey, soy sauce, rice vinegar, cornflour, and water until smooth.
3. Heat half the vegetable oil in a wok or large pan over high heat.
4. Add the chicken cubes in a single layer. Sear 60 seconds without moving, then stir-fry 4-5 minutes until cooked through and golden. Lift onto a plate.
5. Add the remaining oil to the pan. Lower heat to medium.
6. Toss in the broccoli florets and pepper strips. Stir-fry 2-3 minutes — they should soften slightly but stay crunchy. Add a splash of water if the pan gets dry.
7. Add the minced garlic. Stir 20 seconds — don't let it brown.
8. Return the chicken to the pan. Pour over the sauce. Toss for 1-2 minutes as it bubbles and thickens into a sticky glaze coating everything.
9. Off the heat. Scatter the sliced spring onion and a small pinch of chilli flakes if you like a kick. Serve over rice.

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