Tuesday, March 13, 2012

Simple Soy & Honey Stirfry

When you have a cold, you're supposed to eat soup, right? Because chicken is good for a cold? But you are also supposed to have drinks with honey in them, and garlic is good for your immune system, and I'm pretty sure that ginger has warming, immune boosting properties as well. So how do you put all of these things together really quickly on a Sunday evening when you are starving and your flatmate has a terrible cold? You make a stirfry! A chicken, honey, garlic, ginger stirfry. With soy sauce of course. And broccoli, because it's really rich in vitamin C, and carrots because they are full of antioxidants. Not only is it full of good food and fast to make, but it's one of those one-bowl meals that you can easily eat while curled up under a blanket in front of a movie. Hopefully your movie will be better than mine was though - I watched a movie called 'The Grey' in which a handful of men survived a plane crash, only to be hunted down and eaten by wolves. Not really my type of movie, I'll stick to my not-so-serious, happy ending movies. Luckily, watching scary and gruesome things on tele does not put me off my food, so I still managed to enjoy my dinner!

Soy & Honey Chicken Stirfry

2 large chicken breast fillets, sliced thinly
4 large cloves garlic, crushed
1 teaspoon ginger (dried or crushed)
1/2 cup soy sauce
3 tablespoons honey
2 tablespoons cooking oil
1 large onion
3 cups thinly sliced vegetables (for instance, 3 carrots, half a head of brocolli and a bell pepper)
1/2 cup water plus 1 heaped tablespoon cornflour
1 cup long-grain rice (I used brown basmati, but any rice will do)

Dice the chicken up thinly and marinate it in the garlic, ginger, soy sauce and honey for about an hour. When you are about ready to begin, chop the onion finely and slice the vegetables. Place the rice in a medium sized sauce pan with 2 cups of water (or however much it says on your packet of rice).

Heat the oil in a large frying pan and cook the onions. After a couple of minutes, add the chicken mixture and stir this about until the chicken is cooked. It's sort of hard to tell with marinated chicken because of the dark colour, but you are going to let it simmer for long enough that you should have to really worry too much. When you think the chicken is cooked, add the vegetables and stir everything about for another few minutes, until the vegetables begin to get soft.

Add the cornflour and water to the bowl that you marinated the chicken in (so that it includes the remnants of the marinade). Mix it into a paste and then pour this over the stirfry. Turn the heat down, give it a good stir, and let it simmer until the rice is cooked. If you need to, drain any last water out of the rice, then add the rice to the pan and mix it all together. Let it simmer for another little while, just to make sure that the sauce is good and thick and the rice is full cooked. Then serve it up!


  1. I want to eat this right now! (Probably a little strange for 9:00 in the morning.)

    1. I don't think that's strange at all! Though I do have rather strange eating habits myself ...


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