For a speedy weeknight dinner that’s full of flavour, this sweet chicken dish is hard to beat.

Prep Time : 0:15 | Cook Time : 0:10 | Total Time : 0:25 | Serving : 4 person.

Ingredients

• 1 tablespoon vegetable oil

• 1 red onion, halved, thinly sliced lengthways

• 1 garlic clove, crushed

• 3 large single Lilydale Free Range Chicken Breasts, coarsely chopped

• 2 teaspoons finely grated fresh ginger

• 60ml (1/4 cup) tamari (wheat-free soy sauce)

• 2 tablespoons oyster sauce

• 1 1/2 tablespoons honey

• 1 tablespoon sesame oil

• 2 x 250g pkts jasmine rice in 90 Seconds

• 3 bunches baby pak choy, quartered lengthways

Method

• Step 1

  Heat the vegetable oil in a wok over high heat. Add the onion and garlic, and stir-fry for 1 minute. Add the chicken and ginger, and stir-fry for 1 minute.

• Step 2

  Add the tamari, oyster sauce, honey and sesame oil. Season with pepper. Stir-fry for 8 minutes or until chicken is cooked through.

• Step 3

  Meanwhile, heat the rice following packet directions.

• Step 4

  Place the pak choy in a heatproof bowl. Cover with boiling water. Drain.

• Step 5

  Divide the rice, pak choy and chicken among serving dishes. Serve.