Stir-Fried Chicken With Honey and Ginger

Courtesy of Kylie Kwong, a nice simple chicken stir-fry. It is important that the chicken is marinated overnight to bring out the most flavour.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 800  g chicken thigh fillets, cut into 2cm slices
• 2  tablespoons  vegetable oil
• 1  tablespoon light soy sauce

• Marinade

• 1⁄4 cup honey
• 2  tablespoons light soy sauce
• 2  tablespoons  shaoxing wine or 2  tablespoons dry sherry
• 2  tablespoons  finely diced gingerroot
• 1  tablespoon oyster sauce
• 2  teaspoons dark soy sauce
• 2  teaspoons five-spice powder
• 1⁄2 teaspoon  sesame oil

Directions

1. Combine chicken with marinade ingredients in a large bowl and leave to marinade in the refrigerator overnight.
2. Heat the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken with the marinade and stir-fry for 1 minute. Remove from wok and set aside. Add remaining chicken and stir-fry for 1 minute. Return reserve chicken to the wok with the soy sauce and stir-fry for a further 2 minutes or until chicken is just cooked through and slightly caramelised.
3. Serve with steamed rice.