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
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1 tablespoon vegetable oil
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1 red onion, halved, thinly sliced lengthways
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1 garlic clove, crushed
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3 large single Lilydale Free Range Chicken Breasts, coarsely chopped
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2 teaspoons finely grated fresh ginger
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60ml (1/4 cup) tamari (wheat-free soy sauce)
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2 tablespoons oyster sauce
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1 1/2 tablespoons honey
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1 tablespoon sesame oil
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2 x 250g pkts jasmine rice in 90 Seconds
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3 bunches baby pak choy, quartered lengthways
Method
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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.
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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.
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Step 3
Meanwhile, heat the rice following packet directions.
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Step 4
Place the pak choy in a heatproof bowl. Cover with boiling water. Drain.
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Step 5
Divide the rice, pak choy and chicken among serving dishes. Serve.