A quick weeknight stir-fry that leans on honey, soy and a good spoonful of Lao Gan Ma for depth. The chilli crisp gets whisked straight into the sauce, so it simmers through the whole dish instead of sitting on top as a garnish. Steamed broccoli folded through keeps it balanced and easy to portion out for meal prep.
Serves: 4
Total weight: 1,283g (approx. 320g per serving)
Ingredients
- 600g chicken breast, sliced into strips
- 65g soy sauce
- 85g honey
- 6g garlic, minced (about 2 cloves)
- 10g ginger, grated
- 30g rice vinegar
- 5g sesame oil
- 30g Lao Gan Ma chilli crisp (including solids)
- 8g cornflour, mixed with 30g water
- 14g vegetable oil, for frying
- 400g broccoli, steamed
- Sesame seeds and sliced spring onion, to garnish
Method
- Whisk together the soy sauce, honey, garlic, ginger, rice vinegar, sesame oil and Lao Gan Ma chilli crisp.
- Heat the vegetable oil in a large pan or wok over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until browned and nearly cooked through.
- Pour in the sauce mixture and simmer for 2–3 minutes.
- Stir in the cornflour slurry and cook for 1–2 minutes until thickened.
- Fold through the steamed broccoli, or serve it alongside.
- Garnish with sesame seeds and spring onion, and serve with steamed rice.
Notes: If you prefer more texture contrast from the chilli crisp, hold back a teaspoon and stir it through at the end instead of adding it all to the marinade.
Macros (per serving, based on 4 servings)
- Calories: ~320 kcal
- Protein: ~35g
- Carbs: ~24g
- Fat: ~8g
Estimates only. Honey and chilli crisp quantities can shift the carb and fat numbers a bit depending on how heavy-handed you are with them.