Since Dillon's party is early and I might not get here tonight, I'm going to put this up now!
Honey Chicken Stir-Fry
(from "The Essential Wok Cookbook")
Prep time: 15 minutes
Cook time: 25 minutes
1 pound (500g) chicken thigh fillets (I used a pound of breast meat)
1 egg white, lightly beaten
1/3 cup cornflour (couldn't find it, used rice flour)
1/3 cup vegetable oil (used peanut oil)
1 green pepper, cubed
2 onions, thinly sliced*
2 carrots, cut into batons*
3.5 oz snow peas, sliced*
*I used a half a one pound bag of frozen Bird's Eye Stir Fry Mix with these and mushrooms in it and added the pepper
1/4 cup honey
2 tablespoons roasted almonds
1. Dip the chicken cubes into the egg white, then lightly dust with flour, shaking off any excess.
2. Heat a wok over high heat, add 1.5 tablespoons of oil and swirl to coat the sides of the wok. Add the chicken in two batches, stir-fry each for 4-5 minutes or until golden brown and just cooked. Remove the chicken and drain on paper towels.
3. Reheat the wok, add 1 tablespoon of oil and stir-fry the vegetable mix and pepper for 3-4 minutes. (If you do your own, it's onion first for 3-4, then pepper and carrot for 3-4, then the peas go in last for about 2 minutes.)
4. Pour the honey into the wok and toss the vegetables in it until well coated. Add the chicken and toss until it's thoroughly coated and reheated as well. Serve immediately sprinkled with the toasted almonds. Serve with white rice.
I never thought I would be able to do something like this so easily, or have it turn out so wonderfully!
Hope you each have a wonderful weekend! Will try and put something up for Sunday...