I love a mid-week stir fry that’s packed full of flavour and quick and easy to prepare and make. The chicken is marinated in the honey, soy and garlic mix which also has bicarbonate soda added. The bicarbonate soda works on breaking down the chicken so that when you eat it, it is nice and tender and has the texture similar to that of the chicken you would get from a Chinese restaurant.
You can marinate the chicken in the fridge during the day and then it is ready to cook in the evening.
1/4 Cup Honey
1/4 Cup Soy Sauce
2 Tbs Minced Garlic
2 Tbs Hoisin Sauce
1/2 Tsp Bicarbonate Soda
1 Tbs Raw Sugar
3 Chicken Breasts, sliced 3mm thick pieces
1 Packet Soba Noodles, cooked as per packet
3 Cups Vegetables of choice (I had broccoli, carrots and zucchini), steamed
1 Tbs Sesame Oil, for cooking (or another oil of choice)
LET’S PUT IT ALL TOGETHER
- In a large bowl mix together the marinade ingredients. Add the chicken and stir through to combine. Cover the bowl with cling wrap and leave in the fridge to marinade for a minimum of 30 minutes.
- Using an electric fry pan or stove top fry pan, place over a high heat, add the oil and then cook the chicken in four batches. Once the chicken is golden move to the side of the frypan and add the next batch. Cook until all the chicken is cooked. Cooking in batches will eliminate the temperature of the fry pan dropping so quickly and causing the chicken to stew and not fry. Cook for 10 minutes.
- Add the vegetables and cook for a further 5 minutes.
- Cook the soba noodles in boiling water for 4 minutes, drain and rinse under a little cool water to stop them sticking.
Store leftovers in the fridge in an airtight container for up to 3 days. Reheat well before eating.