Chicken and vegetable stir-fry served with rice.

Chicken & Vegetable Stir-Fry

Name: Chicken & Vegetable Stir-Fry
Yield: 6 servings
Ingredients: 360 g Rice; 900 g Chicken; 200 g Red pepper; 180 g Carrot; 250 g Zucchini; 150 g Onion; 2 piece Garlic, cloves; 20 ml Cooking oil, neutral; 60 ml Soy sauce; 150 ml Water; 15 g Honey; 10 g Cornstarch; 15 ml Lemon juice

Chicken and colorful vegetables stir-fried in a soy, honey and lemon sauce, served with rice.

Serves 6

Ingredients

Rice, chicken and vegetables

360 gRice
900 gChicken
200 gRed pepper
180 gCarrot
250 gZucchini
150 gOnion
2 pieceGarlic, cloves
20 mlCooking oil, neutral

Sauce

60 mlSoy sauce
150 mlWater
15 gHoney
10 gCornstarch
15 mlLemon juice

Equipment

Pot
Frying pan

Method

Cook the rice according to its package instructions. Cut the chicken, red pepper, carrots, zucchini and onion into pieces, and crush the garlic.
Mix the soy sauce, water, honey, cornstarch and lemon juice in a bowl until combined.
Heat roughly half of the neutral cooking oil in a pan. Stir-fry the chicken until cooked through, then transfer it to a plate.
Add the remaining oil to the pan. Cook the red pepper, carrots, zucchini, onion and garlic until the vegetables are tender.
Return the chicken to the pan. Add the mixed sauce and cook for 1–2 minutes until it thickens. Serve with the rice.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.