Soy Ginger Glazed Chicken With Stir Fried Vegetables Recipe

About this recipe

Soy-Ginger Glazed Chicken with Stir-Fried Vegetables is a perfect choice for a comforting yet nutritious dinner. The tender chicken is coated in a rich soy-ginger glaze that balances sweet and savory notes, while the vibrant stir-fried vegetables add crunch and freshness. This dish combines bold Chinese flavors with a wholesome profile, packing 35g of protein and 7g of fiber into just 600 calories per serving. Preparing this meal is an enjoyable process that involves creating a flavor-packed glaze, stir-frying the chicken to perfection, and tossing crisp vegetables in the wok. Ideal for weekday dinners or casual gatherings, this recipe pairs well with steamed rice or noodles for a complete experience.

Ingredients

• - Chives Bunched (50g)
• 6 Each Golden Yolk Eggs 6 Pack
• - White Truffle Oil
• - Marnoto Hand Harvest Fine Sea Salt
• Single Capsicum/Green Pepper (Single)
• 4X150G Boneless Chicken Thighs 4X150G (Skin On)
• - Amoy Dark Soy Sauce
• 65G Natoora Root Ginger
• 1 Garlic Bulb - 1 Each
• 250G Spanish Lemon Honey, 250G
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• - Ktc Vegetable Oil
• 100 g Yorkshire English Carrots 100G
• 450G Pack'D Organic Broccoli Florets
• Bunch Spring Onion (Bunch)
• 100G Top-Op Black Till Sesame Seeds 100g
• - Maldon Flakes Sea Salt
• 100G Rajah Black Pepper Ground 100G

Instructions

1. 1. Clean and pat dry the chicken thighs, then cut them into bite-sized pieces.
2. 2. In a bowl, mix soy sauce, honey, rice vinegar, grated ginger, minced garlic, and cornstarch to create the glaze.
3. 3. Heat vegetable oil in a wok over medium-high heat and add the chicken pieces, cooking until golden and partially cooked.
4. 4. Pour the soy-ginger glaze over the chicken and stir well, allowing the sauce to thicken and coat the chicken evenly.
5. 5. Remove the chicken from the wok and set aside; keep the wok on heat for the vegetables.
6. 6. Add more vegetable oil to the wok if needed, then toss in sliced carrots and broccoli florets.
7. 7. Stir-fry the vegetables for 5-7 minutes, ensuring they remain crisp yet tender.
8. 8. Add spring onions to the wok and season with Maldon Flakes Sea Salt and Rajah Black Pepper Ground.
9. 9. Return the chicken to the wok, mixing it with the vegetables to combine the flavors.
10. 10. Sprinkle sesame seeds over the dish and give it a final toss for enhanced texture.
11. 11. Serve the soy-ginger glazed chicken and stir-fried vegetables hot on individual plates.