Sticky Chicken Stir Fry Recipe – From Junior’s Pantry’s founder, Kate Finch,

17 Jun

This version of a Chinese take away dinner is great for the kids as it’s not full of salt and other nasties, and half the price!  It’s deliciously sticky and lots of fun to try with chopsticks (perhaps with a fork on the side!)

What you need (serves a family of 4):

250g long grain/basmati/brown rice

400g of diced pork or chicken

150g of broccoli florets

150g of carrots cut into matchsticks

1 red pepper, sliced

1 tablespoon of soya sauce

2 tablespoons of runny honey

Juice of 1 orange

1 tablespoon of rapeseed oil/olive oil

4 spring onions chopped finely

What you do:

Put the rice on to cook, according to instructions on the packet.

Heat the olive oil in a large frying pan or a wok, and then add the diced pork or chicken.  After around 10 minutes and just as the meat starts to turn a golden brown, add the broccoli, carrots and red pepper, and fry together with the pork or chicken for another 5 minutes.

Once all the meat and vegetables have cooked through, add the Soya sauce, honey and orange juice to the pan.  Toss all the ingredients well in the sauces.

Once the rice is cooked, tip that into your pan, and stir everything together so the meat, veggies and rice all get a good coating of the sticky sauce.  Let it cook for around 5 minutes or until the sauce has reduced a little.

Serve steaming in bowls, with a little sprinkling of spring onions on top.

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