Although stir-frys are a little bit of work before cooking, they are very quick to cook. If I am busy with kids activities, I often get all the preparation done earlier in the day. When we race in the door, I can get dinner on the table in a very short time. Marinating the meat earlier in the day will intensify the flavour. This recipe has been taken from one of the little Women's Weekly cook books called Low-Fat Delicious.
1 tsp sesame oil
1/4 cup light soy
1/4 cup honey
1/4 lime juice
Fresh chillies, sliced thinly (optional)
2 tsp cornflour
3 cloves garlic
4 chicen breast fillets, thinly sliced
1 large red onion, thinly sliced
baby corn fresh
2 tsp lime rind
2 cups bean spouts
1 cup thai basil
1 cup fresh coriander leaves
In a non reactive bowl mix the sesame oil, soy sauce, honey, lime juice, chillies, cornflour and the garlic. Add the chicken and refrigerate for a couple of hours or over night.
Cook the chicken in batches in a wok with some vegetable oil, removing from the wok as cooked.
Stir-fry the onion and corn until onion is soft. Return the chicken to the wok and the reserved marinade and rind. boil until the sauce thickens.
Remove from the heat and stir in the bean spouts and herbs. Serve on a bed of steamed rice.