500g chicken thigh fillets (about 4 – 5)
¼ cup sweet chilli sauce
1 tablespoon soya sauce
2 tablespoons oil
½ cup tap water
½ teas chicken stock powder
1 tablespoon cornflour
1 tablespoon runny honey
1 tablespoon oyster sauce
1 tablespoon plum sauce
1 bunch broccolini, cut in half
A handful of green string beans, cut in half
1 large carrot, sliced in rounds
1 onion, sliced
3 cloves garlic, grated
2 tablespoons oil, extra
1. Chicken: Heat oil on medium heat in large frypan, add chicken, sweet chilli sauce and soya sauce and fry all together until chicken is cooked and caramelized. Remove chicken to chopping board. Slice chicken into 5cm long pieces and set aside.
2. Sauce: In a medium size jug mix together all the ingredients for the sauce and set aside.
3. Veggies: Steam separately broccolini, sting beans and carrot until just cooked and still a little firm and set aside.
4. Putting it all together: In a wok over medium heat add extra oil and fry onions until transparent. Add garlic and all the veggies and stir fry all together for ½ minute. Add chicken and give another stir. Then add all the sauce ingredients and cook all together until sauce thickens.
Serve with cooked basmati rice.