Sticky Asian Chicken & Vegetable Stir-Fry with Rice

This is where those beautiful snow peas and pak choy get to shine.

Serves: 4 | Cooking Time:

OrganicBox ingredients

  • 500–600g chicken breast, thinly sliced
  • 250g broccoli, cut into small florets
  • 120g snow peas
  • 150g carrots, thinly sliced
  • 150g zucchini, sliced
  • 1 pak choy, roughly chopped
  • 50g brown onion, sliced

Added grocery

  • 1½ cups uncooked rice

Sticky sauce

  • 3 tbsp soy sauce or tamari
  • 1½ tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar or lime/lemon juice
  • 2 cloves garlic, crushed
  • 1 tsp grated ginger, if available
  • 1 tsp cornflour
  • 2 tbsp water

  1. Cook rice according to packet directions.
  2. Mix all sticky sauce ingredients together in a small bowl.
  3. Heat a wok or large frying pan over high heat with a splash of oil.
  4. Add chicken in batches so it fries rather than steams. Cook for approximately 4–5 minutes, until lightly golden and nearly cooked through. Remove to a plate.
  5. Add onion and carrot and stir-fry for 2 minutes.
  6. Add broccoli and zucchini and stir-fry for another 2–3 minutes.
  7. Add snow peas and the white/stem sections of the pak choy. Cook for another 1–2 minutes.
  8. Return chicken to the wok.
  9. Add the pak choy leaves and pour over the sticky sauce.
  10. Toss over high heat for 1–2 minutes until the sauce thickens and coats everything.
  11. Serve immediately over rice.

For younger kids:Pull some chicken and vegetables out before adding the sauce if they prefer plainer flavours.

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