Stir fry is such a good option any night of the week and this sticky, tasty version is one of the best out there. It’s packed full of amazing Asian flavours with plenty of ginger and lime for that beautifully vibrant and fresh flavour. Follow the recipe for the sauce, but when it comes to the veggies you can choose whichever ones you like to go into the pan. Try mixing it up seasonally for the best flavours (and the most budget friendly options) – mushrooms, capsicum, spinach, and green beans all work perfectly! Serve the dish on a bed of fluffy steamed rice and tuck in!
- 1/4 cup honey
- 2 tablespoons oyster sauce
- 1 tablespoon lime juice
- 25g fresh ginger, peeled and finely grated
- 2 cloves garlic, crushed
- 1/4 cup water
- 2 tablespoons peanut oil
- 8 boneless, skinless chicken thighs cut into strips
- 1 cup sliced vegetables (use whatever you like here, onion, capsicum, mushrooms etc)
- 1 lime, thinly sliced
- Steamed rice, to serve
1. Place the honey, oyster sauce, lime juice, ginger, garlic and water in a bowl and mix to combine. Set aside.
2. Heat the oil in a large wok or non-stick skillet over high heat. Add the chicken and cook in batches for 6 minutes or until almost cooked through. Add mixed vegetables and cook, stirring occasionally for two minutes. Add the honey mixture and lime and bring to a boil. Cook for 2-4 minutes or until thickened slightly.
3. Serve stir fry with steamed rice and pour juices from the pan over the top.
If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.
Submit your article here