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Sticky Chicken Stir Fry
Servings : 4
Clock icon
Total Time : 20 mins
Made With
Original
Ingredients
340g can Green Giant Sweet Corn, drained
500g chicken thigh fillets (boned and skinned)
2tsp cornflour
1tbsp vegetable oil
4 medium carrots, thinly sliced
1 green pepper, seeded and thinly sliced
2 cloves garlic, finely chopped
2tsp freshly grated ginger
Juice 1 lime
3tbsp reduced salt soy sauce
3tbsp honey
Equipment
Large wok or non-stick frying pan
A speedy chicken stir fry packed with flavour, using honey, lime and soy.
Instructions
Cut the chicken into chunks, discarding any excess fat. Toss in cornflour.
Heat a large wok or frying pan, add the oil and then the chicken, stir fry over a high heat for 4-5 minutes until lightly browned. Add the carrots and pepper and continue to stir fry for 3-4 minutes. Stir in the garlic and ginger and toss together.
Add the lime juice, soy sauce, sweet corn and honey and stir fry for a final 3-4 minutes until the chicken is coated in the sticky sauce.
Serve with cooked noodles or rice
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