The secret to perfect stir-fries lies in remembering the wok cooks quickly at very high temperatures. All that’s required is a quick sizzle, a little shake and a gentle stir for an aromatic Asian feast.
Ingredients
- 1/4 cup honey
- 2 tablespoons salt-reduced soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- 2 tablespoons peanut oil
- 600g chicken thigh fillets, trimmed, thinly sliced
- 115g baby corn, halved lengthways
- 4 green onions, cut into 4cm lengths
- 1 tablespoon Masterfoods Sesame Seeds, toasted
- Steamed jasmine rice, to serve
Method
- Step 1Place honey, soy sauce, oyster sauce, sesame oil and 1 tablespoon cold water in a bowl. Stir to combine.
- Step 2Heat wok over high heat. Add half the peanut oil. Swirl to coat. Add half the chicken. Stir-fry for 3 to 4 minutes or until light golden and almost cooked through. Transfer to a plate. Repeat with remaining oil and chicken.
- Step 3Return chicken to wok. Add corn and onion. Stir-fry for 3 to 4 minutes or until corn is tender. Add sauce mixture. Stir-fry for 1 minute or until sauce thickens. Top with sesame seeds. Serve with rice.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1644 kj
Energy
21g
Fat Total
5g
Saturated Fat
2g
Fibre
30g
Protein
118mg
Cholesterol
794.55mg
Sodium
20g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
- Author: Kirrily La Rosa
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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