Chicken (stir fry) stir -fry dish

• 150 g broccoli florets
• 450 g boneless chicken fillet, thinly sliced
• 200 g rice
• 3 tablespoons cornstarch
• 120 ml soy sauce
• 1 tablespoon sesame oil
• 4 cloves garlic, finely chopped
• 2 teaspoons freshly grated ginger
• 60 ml honey
• 4 teaspoons The Spice Club Thai spice mix
• 1 tablespoon oil
• 1 small onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 medium carrot, peeled and thinly sliced
• Sliced ​​spring onion, for garnish (optional)
• The spice club Poke (optional for garnish)

Step 1: Prepare the chicken and rice

• Cook the rice according to the instructions on the package
• In a bowl, mix the cornstarch, soy sauce, sesame oil, garlic, ginger, honey and The Spice Club Thai spice mix.
• Add the thinly sliced ​​chicken fillet to the mixture and let it marinate for 10-15 minutes.

Step 2: Prepare vegetables

• While the chicken is marinating, prepare the vegetables. Cut the broccoli into small florets, the red pepper and onion into thin slices, and the carrot into thin slices.

Step 3: Chicken stir fry

• Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the marinated chicken and cook for 5-7 minutes until golden brown. Remove the chicken from the pan and set aside.

Step 4: Baking vegetables

• Add the onions, peppers, carrots and broccoli to the same pan and stir-fry for 5-6 minutes until soft but still slightly crunchy.

Step 5: Putting it all together

• Add the chicken back to the pan with the vegetables and pour the rest of the marinade over it. Stir everything together well and let it simmer for 2-3 minutes.

Step 6: Serving

• Garnish with sliced ​​spring onion and the spice club poke for an extra crunch. Enjoy!