Chicken wok with lemon, honey and ginger
Chicken wok with lemon, honey and ginger is a great way to get in lots of vegetables. You can vary the ingredients as much as you like, so use the vegetables you like best or have in the fridge. When woking, heat is very important to preserve the juiciness of the ingredients.
Ingredients · Servings 4
- 500 g chicken breast
- 500 g chicken fillet
- 200 g sugar snap peas
- 1 bunch of spring onions
- 0.5 stk squash
- 1 lemon
- 2 tablespoons honey
- 2 tablespoons ginger
- 2 tablespoons chicken broth
- 2 teaspoons cornstarch
- 2 tablespoons water
Method · 25 min
- Cut the chicken into thin slices or strips. Season lightly with salt and pepper.
- Clean and cut the snow peas in half and the spring onion into coarse pieces. Finely chop some spring onion for garnish. First cut the squash in half lengthwise and then into even slices.
- Mix together the lemon juice, lemon zest, honey, ginger and broth. Stir in the cornstarch and water and mix with the lemon sauce.
- Heat some oil in a wok or frying pan. Fry the meat quickly over high heat, preferably in two batches, then transfer the meat to a plate.
- Reheat the wok, add a little oil, squash, spring onions and snow peas. Fry quickly, stirring, until the vegetables are barely tender.
- Return the meat to the pan and pour over the sauce. Bring everything to a boil while stirring. Sprinkle with finely chopped spring onions and a pinch of crushed dried chili.
