Sticky chicken with capsicum and greens
Quick and healthy stir-fries are ideal for weeknights. Swap out the vegetables here for favourites such as zucchini, snow peas, or baby corn.
Looking for a healthy and fresh weeknight meal that’s ready quickly? This quick stir-fry is a guaranteed hit. It’s a perfect mix of sweet and savoury flavours that everyone will love, and a great way to use up whatever vegetables you have in the fridge. Swap in your favourites, such as zucchini, snow peas, carrots, mushrooms, or baby corn.
Ingredients
1 tbsp peanut oil or light extra virgin olive oil
1 brown onion, chopped
500g chicken mince
2 garlic cloves, very finely chopped
2cm piece of ginger, very finely chopped
1 red or green capsicum, diced
1 bunch broccolini, roughly chopped
1 cup green beans, trimmed and roughly chopped
steamed white or brown rice, to serve
3 spring onions, finely sliced, to serve
HONEY-SOY SAUCE
1 tbsp cornflour
2 tbsp water
⅓ cup soy sauce
60ml (¼ cup) chicken stock
85g (about ¼ cup) honey or pure maple syrup
1 tbsp sesame oil
1 tbsp sesame seeds
Method
Step 1
For the honey-soy sauce, whisk together the cornflour and water in a medium bowl. Add the soy sauce, stock, honey or maple syrup, sesame oil and seeds, and whisk to combine. Set aside.
Step 2
Heat a large frying pan or wok over medium-high heat with a splash of oil. Add the onion and stir-fry for 2-3 minutes. Next, add the mince and cook for 3-4 minutes, breaking it into small pieces with a wooden spoon as it browns. Stir in the garlic and ginger and cook for another 1-2 minutes, until fragrant.
Step 3
Add the capsicum, broccolini, and beans to the pan and stir for 30 seconds. Turn the heat up to high and pour in the honey-soy sauce. Let it cook for 2-3 minutes without stirring, allowing the sauce to thicken and caramelise. You’ll see it darken and get glossy. Give it a final stir for 30 seconds, then turn off the heat.
Step 4
To serve, place the rice in bowls, spoon over the sticky mince and scatter with chopped spring onions.
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Sarah Pound is a nutritionist, author of the cookbook 'Wholesome by Sarah', and a recipe columnist for Good Food.
