Stir-fried Chicken

Great for kids

You could use other leftover meats such as pork, lamb or beef.


By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Serves 4

  • 200g leftover chicken, cut into strips
  • 1 teaspoon clear honey

    Honey

    Enjoy it over ice cream, yoghurt or pancakes or spread onto toast or croissants.

    • Honey is also an ancient remedy for the treatment of infected wounds.Manuka Honey has recently been ‘rediscovered’ by the medical profession, particularly where conventional modern therapeutic agents are failing.
    • If it gets too cold it will crystallise. Just put the pot in a microwave for 30 seconds and it will return to its normal state.
  • 1 tablespoon sunflower oil

    Sunflower oil

    It is tasteless and heats to a high temperature so is a good all round oil.

    Ideal for pan-frying, mayonnaise, dressings and marinades.

  • 1 clove garlic, peeled and crushed
  • 2 spring onions, roughly chopped
  • 150g broccoli florets
  • 1 red pepper, cut into strips
  • 1 tablespoon Soy sauce

    Soy sauce

    The two basic types of soy sauce used in chinese cooking are light and dark.

    • Dark soy is aged much longer than light soy, giving it a brownish-black colour and much thicker texture. Dark soy is used in red-cooked dishes, and is good for marinating meat. Use carefully as the rather pungent odour and darker colour of dark soy sauce can ruin the taste or appearance of a dish.
    • As its name suggests, light soy has a lighter colour, plus a saltier flavour. It is used more in cooking.

Instructions

  1. Put the chicken in a small bowl with a little soy sauce or teriyaki sauce and a teaspoon of runny honey.
  2. Heat a wok with a little sunflower oil until it begins to smoke, now quickly add crushed garlic, some chopped spring onions, broccoli and red peppers.
  3. Keep the food moving around until the vegetables are just cooked. Add the cooked chicken and stir fry until piping hot.
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