Sweet honey chicken! This modern Asian dish goes heavenly with steamed jasmine rice or softened rice stick noodles and is great for the whole family.
Looking for more chicken stir fries or more stir-fries?
Ingredients
Method
1.Combine honey, sauce, five-spice, sherry, garlic and ginger in a small screw-top jar; shake well. Place chicken in a medium bowl, combine with half the honey mixture; cover, refrigerate for 3 hours or overnight. Reserve the remaining honey mixture, covered, in the fridge.
2.Drain chicken, discard marinade. Heat half the oil in a wok; stir-fry chicken and onion, in batches, until chicken is browned. Remove from wok.
3.Heat remaining oil in wok; stir-fry seeds until browned lightly. Return chicken to wok with pak choy, choy sum and reserved honey mixture; stir-fry until vegetables are just wilted. Sprinkle with peanuts and chilli to serve.
Baby pak choy is distinguished from baby buk choy by its pale green-coloured stems, while the stems of baby buk choy are white
Note
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