Szechwan Honey Chicken Stir-Fry Recipe

About this recipe

A flavorful and quick dinner featuring tender chicken, vibrant vegetables, and a sweet-spicy Szechwan sauce. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• - Chicken Breast Fillets
• 383G Lee Kum Kee Peking Duck Sauce, 383G
• 250G The London Honey Co Ginger & Turmeric Honey, 250G
• - Sunita Lemon Juice Organic
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Broccoli 750g
• - Grilled Zucchini In Olive Oil
• - Cooks & Co Sliced Mushrooms
• - Ponti Red Wine Vinegar
• - Schwartz Garlic Powder 480g
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Ktc Vegetable Oil
• 368G Lee Kum Kee Chilli Garlic Sauce, 368G

Instructions

1. 1. Heat 2 to 3 tablespoons of vegetable oil in a large skillet or wok over medium heat. Add 1 diced onion and sauté until slightly browned, about 3 minutes.
2. 2. Add 500 g of diced chicken breast to the skillet and cook, stirring frequently, until the chicken is fully cooked and no longer pink, about 5-6 minutes.
3. 3. In a small bowl, mix 4 tablespoons duck sauce, 1 1/2 tablespoons chilli garlic sauce, 2 tablespoons honey, 1/4 cup red wine vinegar, and 1 tablespoon lemon juice. Pour this mixture into the skillet with the chicken and stir to coat.
4. 4. Add 1 head of broccoli (cut into florets), 2 carrots (sliced), 1 zucchini (sliced), and 1 package of fresh mushrooms (sliced) to the skillet. Sprinkle with 1 teaspoon garlic powder and stir well. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
5. 5. Serve the stir-fry hot over steamed rice or noodles for a complete meal.