Honey Soy Chicken Stir Fry with Kumara
This fast and easy chicken stir fry recipe combines the sweet and sour that everyone loves. The addition of sesame oil and kumara makes this chicken stirfry just differently divine.
1 Tablespoon rice bran oil
500g diced skinless chicken breast
500g peeled, diced and partly cooked kumara
4 sliced spring onions or handful fresh green beans
1 teaspoon sesame oil
2 Tablespoons soy sauce
2 Tablespoons runny honey
1/4 cup water
1 teaspoon cornflour
1 tablespoon toasted sesame seeds
Heat the rice bran oil in a non stick pan and saute the chicken until cooked, add the kumara and cook for about 5 minutes or until soft.
Add the spring onions and/or green beans, toss in the sesame oil and cook for 1 minute.
In a small bowl, mix together the soy sauce, honey, water and cornflour.
Add to the pan and stir until the mixture thickens.
Serve with the sesame seeds sprinkled on the top and a garnish of sliced spring onions.
“This is even better when left to cool and then reheat it, the kumara soaks up some of the sauce and goes amazing when left to sit. I make double sauce just for that purpose,” Fresh Chef Kathleen Brennan, Auckland.
Fresh tip: Add stir fry veges as you have on hand to make a bigger meal. Think broccoli, carrot, cabbage, sprouts.