Honey Soy Chicken with Basil

Honey Soy Chicken with Basil

Recipe: Honey Soy Chicken with Basil

 

Classic Asian flavours are never boring and this is one of my favourite combinations; honey, soy, ginger, chilli and garlic. Simply slice vegetables and chicken, cook and cover in sauce. For something different I used Korean sweet potato glass noodles but any other Asian noodle will work fine.

 

Honey Soy Chicken with Basil
Serves 2

 

INGREDIENTS:

200gm chicken breast, cut into thin slices
1 tbsp cornflour
1 green pepper, sliced into thin strips
2 spring onions, cut into 1 inch pieces
3 basil leaves, chopped
1 red chilli
Noodles such as Korean sweet potato glass noodles, egg noodle, vermicelli or rice.
Oil

Sauce:
1 red chilli, chopped fine
1 garlic clove, crushed
1 small knob ginger, mined fine
2 tbsp honey
3 tbsp soy sauce
1 tbsp boiling water
1/2 tsp cornflour

 

 METHOD:

  1. Prepare noodles or rice to packet instructions. Set aside.
  2. Next combine sauce ingredients in a small bowl or cup.
  3. Coat chicken pieces in cornflour, shake off excess. Heat a good amount of vegetable oil in a frying pan or wok and cook chicken until just done (be careful not to brown). Remove, leaving oil in the pan and set chicken aside.
  4. Add vegetables to the oil, tossing around to keep the cooking even and so vegetables don’t brown. After a few minutes add a splash of water to create steam, keep tossing vegetables until steam has evaporated, about a minute or so.
  5. Return chicken to the pan then slowly pour sauce into centre and toss quickly to cover evenly. 
  6. Remove from heat and stir in basil. Serve stir-fry on top of noodles or rice.



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