2 2008-07-24T00:00:08+01:00 8 Serves 4 * [[200g]] leftover chicken, cut into strips * 1 teaspoon clear [[honey]] * 1 tablespoon [[sunflower oil]] * 1 clove garlic, peeled and crushed * 2 spring onions, roughly chopped * [[150g]] broccoli florets * 1 red pepper, cut into strips # Put the chicken in a small bowl with a little soy sauce or teriyaki sauce and a teaspoon of runny honey. # 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. # Keep the food moving around until the vegetables are just cooked. Add the cooked chicken and stir fry until piping hot. You could use other leftover meats such as pork, lamb or beef. false true false false false true false false false 3.01559282141806413651073845248603 6798 20500.0 2 Related recipes false approved caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson * 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. 30 Soy sauce The two basic types of soy sauce used in chinese cooking are light and dark.