I love a mid-week stir-fry that’s full of flavor and quick to prepare. The chicken is marinated in a honey, soy and garlic mixture with a touch of bicarbonate of soda. The bicarbonate helps tenderize the chicken, giving it a soft, restaurant-style texture.
Marinate the chicken in the fridge during the day and it’s ready to cook in the evening for a fast, satisfying meal.
INGREDIENTS
Marinade
1/4 cup honey
1/4 cup soy sauce
2 tbsp minced garlic
2 tbsp hoisin sauce
1/2 tsp bicarbonate of soda
1 tbsp raw sugar
3 chicken breasts, sliced into 3mm-thick pieces
1 packet soba noodles, cooked according to the packet instructions
3 cups mixed vegetables (suggestions: broccoli, carrots and zucchini), steamed
1 tbsp sesame oil (or oil of your choice) for cooking
METHOD
- In a large bowl, whisk together the marinade ingredients. Add the sliced chicken and toss to coat. Cover and refrigerate for at least 30 minutes — longer will deepen the flavor and improve tenderness.
- Heat an electric fry pan or stovetop frying pan over high heat. Add the sesame oil. Cook the chicken in four batches so the pan temperature stays high and the chicken fries rather than stews. When pieces are golden, move them to the side or transfer to a plate and cook the next batch. Total cooking time for the chicken should be about 10 minutes.
- Once the chicken is cooked, add the steamed vegetables to the pan and cook for a further 5 minutes to heat through and combine flavors.
- Cook the soba noodles in boiling water for about 4 minutes, then drain and rinse briefly under cool water to prevent sticking. Combine the noodles with the chicken and vegetables, or serve the chicken and veg over the noodles.
Serve immediately.
Makes about 6 servings.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before eating.
