Honey & Garlic Chicken

Name: Honey & Garlic Chicken
Cook time: 20 min
Yield: 4

with broccoli fried rice

Ready in around 20 mins

RECIPE FACT:

A single honeybee will only produce approximately 1/12th of a teaspoon of honey in her lifetime.

Nutritional Info:

Energy: 3820kj (913Kcal)
Protein: 50g
Carbohydrate: 83g
Fat: 34g
Contains: Milk, Soy, Gluten, Sesame, Egg

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE RICE:

Empty the basmati rice into a medium sized pot with a tight-fitting lid and add 500 ml of warm water. Place pot on stovetop and bring to the boil over a high heat. Once the rice is boiling place lid on the pot and reduce the heat to low and cook for 12 mins. Turn off the heat and let stand for 4 mins covered. Remove the lid and fluff the rice with a fork.
2. TO PREPARE AND COOK THE VEGGIES:

Cut the broccoli into small bite size florets, peel and grate the carrot then thinly slice the spring onion on the diagonal. Roughly chop the coriander leaves and stalk and set aside until needed. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the broccoli and cook for 3-4 mins. Add the grated carrot and spring onion and cook for further 2-3 mins. Season with salt and pepper and add to serving bowl with the cooked rice and toss to combine.
3. TO COOK THE HONEY & GARLIC CHICKEN:

Remove the free-range chicken strips from their packaging and pat dry with a paper towel. Add the corn flour to a mixing bowl and season with salt and pepper. Add the chicken and toss to coat. Heat 1-2 tbsp of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the chicken and cook for 3-4 mins each side then pour in the honey & garlic sauce and bring to a simmer for 1 min. Season with salt and pepper to taste.
To serve:

Divide the stir-fried vegetable rice between bowls. Top with honey and garlic chicken, a dollop of sriracha mayo and chopped coriander.