Simple Soy & Honey Stirfry

Soy & Honey Chicken Stirfry

2 large chicken breast fillets, sliced thinly
4 large cloves garlic, crushed
1 teaspoon ginger (dried or crushed)
1/2 cup soy sauce
3 tablespoons honey
2 tablespoons cooking oil
1 large onion
3 cups thinly sliced vegetables (for instance, 3 carrots, half a head of broccoli and a bell pepper)
1/2 cup water plus 1 heaped tablespoon cornflour
1 cup long-grain rice (I used brown basmati, but any rice will do)

Dice the chicken up thinly and marinate it in the garlic, ginger, soy sauce and honey for about an hour. When you are about ready to begin, chop the onion finely and slice the vegetables. Place the rice in a medium sized sauce pan with 2 cups of water (or however much it says on your packet of rice).

Heat the oil in a large frying pan and cook the onions. After a couple of minutes, add the chicken mixture and stir this about until the chicken is cooked. It's sort of hard to tell with marinated chicken because of the dark colour, but you are going to let it simmer for long enough that you should have to really worry too much. When you think the chicken is cooked, add the vegetables and stir everything about for another few minutes, until the vegetables begin to get soft.

Add the cornflour and water to the bowl that you marinated the chicken in (so that it includes the remnants of the marinade). Mix it into a paste and then pour this over the stirfry. Turn the heat down, give it a good stir, and let it simmer until the rice is cooked. If you need to, drain any last water out of the rice, then add the rice to the pan and mix it all together. Let it simmer for another little while, just to make sure that the sauce is good and thick and the rice is fully cooked.