Recipetin Eats’ Chinese Honey Pepper Chicken Stir-Fry Recipe, Midweek Dinner Ideas, Sos Series

smh.com.au

Dainey

2 tbsp peanut oil (or canola or vegetable oil)

1 onion, halved then cut into 7mm wedges

2 medium carrots, cut on a diagonal into 0.5cm thick slices

2 garlic cloves, finely minced

500g chicken thighs, cut in half lengthwise then into 1cm strips

subheading: FOR THE SAUCE:

2½ tbsp light soy

1½ tsp dark soy

4 tbsp honey (80g)

2 tbsp oyster sauce

2 tbsp Chinese cooking wine (see note)

1½ tsp coarsely crushed black pepper (see note)

subheading: TO SERVE:

steamed rice

finely sliced spring onion

Directions at smh.com.au

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