Whether it's beef and black bean, cashew chicken or honey, soy and garlic, I love to make stir fry. This marinade is so simple to make with only three ingredients. You can throw in what ever else you want. For mine I like lots of vegetables and I use whatever I have on hand, but this combination I really like.
For the marinated chicken 2 large chicken breasts
6 tablespoons of soy (preferably gluten free)
3 tablespoons of honey
1 clove of garlic finely chopped
For the stir fry 1 cup of green beans
1/4 of a cabbage
1 cup of bean sprouts
1 small red onion
Olive oil for the fry pan
Add the honey soy and garlic to a bowl and mix well with a whisk. This can be stored in the fridge for a few days if you want to make some in advance.
Cut chicken breasts into small pieces. Place in a bowl and pour over 3/4 of the marinade.
Mix this through the chicken well and cover with plastic wrap before placing in the fridge for half an hour. If you're in a hurry you can skip the time in the fridge and cook it straight away. Placing it in the fridge allows the chicken to take on the flavours of the marinade better.
Marinated chicken ready to go into the fridge.
Cut zucchini into rounds and then cut the rounds in half.
Thinly slice the cabbage and set aside with the zucchini.
Measure out the green beans.
Dice your onion.
Peel your carrot and discard the peelings. Continue to peel the carrot to get ribbons of carrot. Peeling towards you makes thicker ribbons then when you try peeling away from yourself.
Peel the carrot towards yourself.
Drain and rinse bean sprouts.
To a fry pan add a dash of olive oil and the onions, sautée until soft.
Sautée onions until soft.
Slowly add in chicken when the pan is hot. Add in 3-4 pieces at a time, as they start to turn white they are warming up and you can add in more chicken. 3-4 pieces each time until all added in. This helps as adding it in all at once will make the fry pan cold and you will stew the chicken in its own juices as they release, instead of stir frying them. This will make the chicken tough, so that's why you should always add it in little by little.
Cooking the chicken.
When all the chicken is added in I like to then add the cabbage, zucchini and green beans. I like them to be semi crunchy so close to almost cooked is the best time to add them in. If you like your vegetables soft, you can add them in sooner.
The vegetables are added in and the extra marinade.
Add in remainder of the marinade and mix through.
When chicken is fully cooked, turn off the heat and add in your bean sprouts and carrot ribbons.
Toss the chicken to slightly warm up your carrots and bean sprouts. They should still be crunchy when you serve it.