Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Combine the honey, soy sauce, garlic and vinegar in a small jug. Place the chicken in a large bowl. Pour over half the honey mixture and toss to combine. Set aside for 5 mins to develop the flavours.
Step 2
Heat half the oil in a large non-stick stir frypan or wok over high heat. Cook the chicken, in 3 batches, stirring, for 4 mins or until browned and just cooked through. Transfer to a heatproof bowl and cover with foil to keep warm.
Step 3
Wipe the pan or wok clean. Heat the remaining oil in the pan or wok over high heat. Add onion and stir-fry for 2 mins or until lightly browned. Add the carrot, buk choy stems and capsicum and stir-fry for 3 mins or until the vegetables are just tender.
Step 4
Return the chicken to the pan or wok with the remaining honey mixture. Combine cornflour with 1 tbs of water in a bowl. Add cornflour mixture to the chicken mixture and cook, stirring, for 2 mins or until the sauce thickens.
Step 5
Add cashew and buk choy leaves. Stir until buk choy leaves just wilt. Sprinkle with spring onion curls
Your folders
cafedelites.com
5.0
(3)
20 minutes
Your folders
foodnetwork.com
4.2
(6)
25 minutes
Your folders
cravinghomecooked.com
4.3
(15)
40 minutes
Your folders
recipetineats.com
4.9
(45)
50 minutes
Your folders
foodnetwork.com
4.3
(107)
15 minutes
Your folders
recipetineats.com
Your folders
simply-delicious-food.com
4.1
(22)
20 minutes
Your folders
taste.com.au
4.6
(11)
8 minutes
Your folders
tasteofhome.com
4.7
(71)
20 minutes
Your folders
tasteofhome.com
4.7
(71)
20 minutes
Your folders
asaucykitchen.com
4.9
(8)
15 minutes
Your folders
bbcgoodfood.com
20 minutes
Your folders
dinneratthezoo.com
5.0
(115)
20 minutes
Your folders
seasaltsavorings.com
15 minutes
Your folders
seasaltsavorings.com
Your folders
familyfoodonthetable.com
4.5
(72)
20 minutes
Your folders
iwashyoudry.com
5.0
(70)
15 minutes
Your folders
chefsavvy.com
4.9
(19)
15 minutes
Your folders
healthymealplans.com