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Honey lemon chicken stir fry
Honey lemon chicken stir fry
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Baby bok choy: a versatile veggie loved in both east & west. Perfect stir-fried, in soups or sautéed with garlic & bacon.
Ingredients:
  • 2 x 250g pkt rice noodles
  • 5.00 gm cornflour
  • 80ml lemon juice
  • 400g chicken breast fillets, fat trimmed, thinly sliced
  • 1 brown onion, cut into thin wedges
  • 2 carrots, peeled, cut into matchsticks
  • 1 bunch baby bok choy, washed, leaves separated
  • 150g pkt oyster mushrooms, halved if large
Instructions:
  • Microwave the rice noodles on HIGH for 2-3 minutes until soft, then set aside for another 2-3 minutes. Gently separate the noodles with your hands. Mix cornflour with a splash of lemon juice until smooth. Stir in the rest of the lemon juice and honey.
  • In a large wok over high heat, heat 1 teaspoon of oil. Stir-fry half of the chicken for 1-2 minutes or until cooked, then remove from the wok. Repeat with another teaspoon of oil and the remaining chicken.
  • In the wok, heat the remaining oil over high heat. Add onion, carrots, and garlic, stir-fry for 2 minutes. Then, add bok choy and mushrooms, cover and cook for 1-2 minutes until the bok choy wilts, tossing once.
  • Pour in the zesty lemon mixture and cook while stirring for 1 minute until everything blends well and the sauce thickens. Mix in the noodles and chicken with the colorful vegetables and savory sauce. Serve hot right away.

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