I was searching the www for some new recipes and came along this one from Slender Kitchen. It’s for a slow cooked honey garlic chicken that I looked at and thought “elements of that would make a really nice marinade for a stir-fry”… so, I made a few changes and it appeared on our plates this evening in its updated form. The “flavour gold” title was given by Mr Incredible after his first taste… high praise as he’s not backward about being forward when the flavours aren’t to his taste! When probed for his reasons behind the name he said that “it was all there, sweet, salty, a bit of spice – YUM”. Adventure Girl also loved the meal – a bit of a treat for her as I wouldn’t usually give her something this high in salt (the tamari/soy is quite salty). Additionally, it’s not friendly for children under 1 due to the honey.
This fed two hungry adults plus a child and had enough left over for another meal to go in the freezer.
- 500 grams chicken (I used sliced organic chicken breast)
- 4 finely diced garlic cloves
- 2cm finely diced fresh ginger
- 1/2 tsp sesame oil
- 1/3 cup tamari (or light soy sauce, however, I prefer tamari though due to the lower salt content)
- 1/3 cup tomato sauce
- 1/4 cup honey
- 1/4 tsp chili flakes (add more according to taste)
- 2-3 cups of vegetables of preference (I used a frozen organic stir-fry mix with some added veg as it had been a long day)
- Place all ingredients excepting vegetables and chicken in a medium sized bowl. Whisk these together and when combined add the chicken. Cover and refrigerate for at least 30 minutes (I prepared this earlier in the day and had it sitting in the fridge for 4 hours until it was time for dinner)
- Prepare vegetables (i.e. defrost or wash and cut ready for cooking)
- Heat a wok / frying pan and add 2 tsp of coconut oil.
- Stir fry chicken and marinade (the sauce will thicken with the cooking)
- When the chicken is mostly cooked, add the prepared vegetables
Serve with rice / quinoa / cous cous.