Serves 4
Ingredients:
- 4 x 150g chicken breasts
- 2 teaspoons of sesame oil
- 4 teaspoons dark soy sauce
- 2 tablespoons runny honey
- 3 tablespoons Crabbie's
- 1 garlic clove, finely crushed
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon finely chopped lemon grass
- Finely grated zest and juice of 1 lime
- 600g selection of your favourite stir-fry vegetables
- 1 teaspoon cornflour
Method:
- Put the chicken breasts in a small dish.
- Mix all the marinade ingredients together and pour over the chicken, turning to coat.
- Cover and marinade for 4 hours or preferably over night in the fridge.
- Drain the chicken and pat dry, reserving the marinade.
- Cook the chicken on a griddle, skin side down for ten minutes.
- Remove and rest while you stir-fry the vegetables when they are cooked.
- Stir-fry for 1 minute then pile the vegetables onto plates and serve with the sliced chicken.
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