- 2 teaspoons cornflour
- 1/4 cup Massel chicken style liquid stock
- 2 teaspoons sesame oil
- 1/3 cup honey
- 1 tablespoon dark soy sauce
- 1 tablespoon vegetable oil
- 500g chicken breast fillets, thinly sliced
- 1 brown onion, cut into thin wedges
- 3cm piece fresh ginger, peeled, finely grated
- 1 bunch gai laan, trimmed, stems and leaves chopped
- 125g fresh baby corn, halved lengthways
- 1/2 bunch garlic chives, thinly sliced
- steamed jasmine rice, to serve
- Step 1Place cornflour in a jug. Gradually add half the stock, stirring until smooth. Add sesame oil, honey, soy sauce and remaining stock.
- Step 2Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry chicken, in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl.
- Step 3Heat remaining oil in wok. Add onion. Stir-fry for 2 to 3 minutes or until softened. Add ginger. Stir-fry for 1 minute or until fragrant. Add gai laan stalks and corn. Stir-fry for 2 to 3 minutes or until tender.
- Step 4Return chicken to wok. Add honey mixture, garlic chives and gai laan leaves. Stir-fry for 2 minutes or until sauce boils and thickens and chicken is cooked through. Serve with rice.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas