Lighter sticky honey chilli chicken and vegetable stir-fry

This dish is better than your local Chinese takeaway and is WAY lighter in calories.

So the picture doesn’t look amazing – sorry! But when your hankering for something that tastes really good, has all your veggies and nutrients and is packed with flavour and don’t want to have the added calories or the cost as you get from a Chinese, then this a fantastic quick and easy dish, ready in under 20 minutes.

You have to try this. Knock it up for a quick dinner or instead of your usual Saturday night takeaway. What’s best it uses ingredients you probably have lying around your fridge and pantry! It also uses chicken thighs, as these pack flavour, have a tender texture but also cost a lot less than chicken breasts.

Enjoy this one.

chilli chicken stir fry 2.jpg

Recipe (serves 2)

2 large chicken thighs (I buy free range), no skin and no bone, chopped into 1 inch chunks

2 tbsp corn flour

1 tbsp vegetable oil

1 large clove of garlic, crushed

1 inch ginger, grated

1 red chilli, chopped (I leave the seeds in, but remove them if you prefer)

1 green pepper, chopped in to chunks

1 carrot, peeled and cut into slices

1 onion, peeled and cut into large chunks

1/4 head of broccoli, chopped into florets

1 tbsp tomato puree

3 tbsp soy sauce

2 tbsp runny honey

150ml water

If needed – 1 tsp cornflour mixed with 1 tbsp cold water

Salt and pepper

Start by coating your chicken pieces in some salt and pepper and the 2 tbsp of corn flour in a bowl, mix until the chicken is covered all over. Heat up the oil in a wok or large frying pan until very hot and add the chicken. Stir fry for a good 15 minutes until brown, crispy and cooked through. Stir as to not burn the coating and as you are using a lot less oil but to try and create a crispy chicken piece, it might take a little longer to crisp, but be patient, it will go brown. Once cooked, remove the chicken from the pan and leave to one side.

Heat the wok/pan up again (there should still be a little oil in the pan). Add the ginger, garlic and chilli and stir fry for 2 minutes. Add the chopped vegetables and keep stirring on a high heat so the veg catches slightly to give a smokey flavour. Add the tomato puree, soy sauce,  honey and water. bring to a boil and let bubble until slightly thickened. You want it thickened, but with some sauce, so if it’s too runny add the cornflour slurry to thicken slightly.

Add the crispy chicken pieces, stir well to coat and serve.

Serve alongside some rice or noodles, topped with some sesame seeds.






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