Honey Chicken

Very nice indeed this recipe.  Pretty easy to whip up, even though I don't have a wok (I used my frying pan).  I used chicken breast instead of thigh fillets and I omitted the snowpeas because of a lack of having any!  

*Taken from Murdoch books 'Australian Family Favourites', page 56,published 2007*

Ingredients

500g boneless, skinless chicken thighs cut into cubes

1 egg white, lightly beaten

40g (1/3 cup) cornflour

3 tablespoons vegetable oil

2 onions, thinly sliced

1 green capsicum, cubed

2 carrots, cut into batons

100g snowpeas, sliced

90g (1/4 cup) honey

2 tablespoons toasted almonds

Method

Dip the chicken into the egg white, then lightly dust with the cornflour, shaking off any excess.

Heat a wok over high heat, add 1 1/2 tablespoons of the oil and swirl to coat the side of the wok.  Add the chicken in tow batches and stir-fry each batch for 4-5 minutes, or until the chicken is golden brown and just cooked.  Remove the chicken from the wok and drain on crumpled paper towels.

Reheat the wok over high heat, add 1 tablespoon of the oil and stir-fry the sliced onion for 3-4 minutes, or until slightly softened.  Add the green capsicum and carrot, cook. tossing constantly, for 3-4 minutes, or until tender.  Stir in the sliced snow peas and cook for 2 minutes.

Ensure the wok is still very hot, then pour in the honey and toss with the vegetables until well coasted.  Return the chicken to the wok and toss thoroughly until heated through and well coasted in the honey.  Remove the wok from the heat and season well.  Serve immediately, sprinkled with the toasted almonds.  Serve with steamed white rice.

Serves 4