How long does Wok Tossed Ginger Soy Chicken with Sticky Jasmine Rice take?

About 35 minutes, with 10 minutes of prep and 25 minutes of cooking.

Is Wok Tossed Ginger Soy Chicken with Sticky Jasmine Rice vegetarian?

No, it contains chicken breast strips, stir-fried and tossed in a ginger, soy and honey sauce.

How do I stop chicken going tough in a stir-fry?

Slice the breast into thin, even strips and cook them over medium-high heat just until done. Take them out of the wok while the vegetables cook, then return them at the end to coat in the sauce.

Can I use other vegetables in ginger soy chicken?

Yes, swap the broccoli and carrot for sugar snap peas, peppers or pak choi. Keep the pieces a similar size so they cook evenly in the wok.

What makes the ginger soy sauce glossy?

The cornflour in the sauce thickens it as it bubbles for 2 to 3 minutes. Keep stirring so it coats the chicken evenly and turns shiny.

Wok Tossed Ginger Soy Chicken With Sticky Jasmine Rice Recipe

Name: Wok Tossed Ginger Soy Chicken with Sticky Jasmine Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Chinese
Ingredients: - Chicken Breast Fillets; 100G Ginger 100G; 1 Kg Jasmine Rice Thai Hom Mali, 1Kg; - Amoy Dark Soy Sauce; 250G Spanish Lemon Honey, 250G; 50G Black Garlic Cloves, 50G; - Ktc Vegetable Oil; 207 Ml Lee Kum Kee Pure Sesame Oil, 207Ml; 450G Pack'D Organic Broccoli Florets; 100 g Yorkshire English Carrots 100G; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g; Bunch Spring Onion (Bunch)

Chinese cuisine · 899 calories

Wok Tossed Ginger Soy Chicken with Sticky Jasmine Rice recipe

About this recipe

Get ready to enjoy a delightful Chinese-inspired dinner with our Wok-Tossed Ginger Soy Chicken with Sticky Jasmine Rice. Packed with protein and carbs, this dish is perfect for a post-gym meal or any night you're in the mood for something flavorful and satisfying. The chicken is infused with a sweet and savory sauce made from soy, honey, garlic, and ginger, while the vegetables add a pop of color and crunch. Served with fragrant sticky jasmine rice, this dinner is both nutritious and delicious. With a balance of 63g of protein, 210g of carbohydrates, and 31g of fat, it’s tailored to fuel your body while treating your taste buds to an irresistible combination of flavors. In just 35 minutes, you can whip up this crowd-pleaser that’s easy to make and perfect for two servings. Whether you’re meal prepping or cooking for someone special, this dish is a versatile addition to your repertoire.

Ingredients

- Chicken Breast Fillets
100G Ginger 100G
1 Kg Jasmine Rice Thai Hom Mali, 1Kg
- Amoy Dark Soy Sauce
250G Spanish Lemon Honey, 250G
50G Black Garlic Cloves, 50G
- Ktc Vegetable Oil
207 Ml Lee Kum Kee Pure Sesame Oil, 207Ml
450G Pack'D Organic Broccoli Florets
100 g Yorkshire English Carrots 100G
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g
Bunch Spring Onion (Bunch)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, then cook it according to the package instructions.
2. While the rice is cooking, slice the chicken breast into thin strips and season with a pinch of salt and black pepper.
3. In a small bowl, mix soy sauce, honey, grated ginger, minced garlic, cornstarch, and water to create the sauce.
4. Heat vegetable oil in a large wok over medium-high heat and add the chicken strips, stirring occasionally until fully cooked and browned.
5. Remove the cooked chicken from the wok and set aside on a plate; keep warm.
6. Add sesame oil to the wok and stir-fry the broccoli and carrot slices for 3-4 minutes until tender yet crisp.
7. Return the chicken to the wok, pour the prepared sauce over it, and toss everything together until the chicken and vegetables are evenly coated.
8. Continue stirring for 2-3 minutes until the sauce thickens and becomes glossy.
9. Remove from heat and garnish with sliced spring onions for a fresh and vibrant touch.
10. Serve the sticky jasmine rice alongside the ginger soy chicken and vegetables, ensuring equal portions for both servings.

How to make Wok Tossed Ginger Soy Chicken With Sticky Jasmine Rice

Cook rice and slice chicken. Rinse the jasmine rice until the water runs clear and cook it according to the package instructions. Meanwhile, slice the chicken breast into thin strips and season with salt and black pepper.
Mix the sauce. In a small bowl, mix soy sauce, honey, grated ginger, minced garlic, cornstarch and water to create the glossy sauce for the stir-fry.
Stir-fry chicken and vegetables. Cook the chicken strips in vegetable oil in a wok over medium-high heat until fully cooked and browned, then set aside and keep warm. Stir-fry the broccoli and carrot in sesame oil for 3-4 minutes.
Toss in the sauce. Return the chicken to the wok, pour over the sauce and toss to coat everything. Keep stirring for 2-3 minutes until the sauce thickens and becomes glossy.
Garnish and serve. Remove from the heat and garnish with sliced spring onions. Serve the sticky jasmine rice alongside the ginger soy chicken and vegetables in equal portions.

Frequently asked questions

How long does Wok Tossed Ginger Soy Chicken with Sticky Jasmine Rice take?: About 35 minutes, with 10 minutes of prep and 25 minutes of cooking.
Is Wok Tossed Ginger Soy Chicken with Sticky Jasmine Rice vegetarian?: No, it contains chicken breast strips, stir-fried and tossed in a ginger, soy and honey sauce.
How do I stop chicken going tough in a stir-fry?: Slice the breast into thin, even strips and cook them over medium-high heat just until done. Take them out of the wok while the vegetables cook, then return them at the end to coat in the sauce.
Can I use other vegetables in ginger soy chicken?: Yes, swap the broccoli and carrot for sugar snap peas, peppers or pak choi. Keep the pieces a similar size so they cook evenly in the wok.
What makes the ginger soy sauce glossy?: The cornflour in the sauce thickens it as it bubbles for 2 to 3 minutes. Keep stirring so it coats the chicken evenly and turns shiny.