PocketCook

From @Aaron and Claire

Honey Garlic Chicken Stir-Fry

18 min · Serves 3 · 390 kcal

18 mintotal
10 minhands on
11steps
3servings

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Ingredients

For the marinade

  • 450 g boneless, skinless chicken breasts, diced
  • 1/2 tbsp soy sauce
  • 1 tbsp mirin
  • 1/4 tsp white pepper
  • 1/4 tsp baking soda
  • 1 tbsp neutral oil
  • 2 tbsp cornstarch

For the sauce

  • 1 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp honey
  • 1 tbsp mirin
  • 1 tbsp lemon juice
  • 1 tsp chicken bouillon powder
  • 60 ml water
  • Black pepper
  • 1 tbsp cornstarch

For the stir-fry

  • 2 tbsp neutral oil
  • 2 tbsp unsalted butter
  • 5 cloves garlic, minced
  • 3 green onions, chopped, green and white parts separated

Method

For the marinade

  1. In a glass bowl, mix together the chicken, soy sauce, mirin, white pepper, baking soda, oil, and cornstarch.

For the sauce

  1. In a measuring jug, whisk together the soy sauce, oyster sauce, honey, mirin, lemon juice, chicken bouillon powder, water, black pepper, and cornstarch.

For the stir-fry

  1. Heat 2 tbsp neutral oil in a wok or large pan over high heat.

  2. Add the chicken in a single layer and sear until golden brown, about 4 minutes.

  3. Remove the chicken from the wok and set aside.

  4. In the same wok, melt 2 tbsp unsalted butter.

  5. Add the minced garlic and the white parts of the green onions, and saute for 1 minute.

  6. Pour in the prepared sauce.

  7. Return the seared chicken to the wok.

  8. Toss everything together until the sauce thickens and coats the chicken in a glossy glaze, 1–2 minutes.

  9. Garnish with the green parts of the green onions before serving.

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