Marinade for Chicken (2 hours or overnight)
- 2 lemons, juiced
- 1 Tbspn olive oil
- 2 tspn crushed ginger
- 2 garlic cloves, peeled and crushed
- 400g chicken thighs or breasts (skinned and boned)
- 2 courgettes, sliced
- 2 carrots, peeled and sliced
- 1 ½ cups mushrooms, sliced
- 2 spring onions, sliced
- 2 Tbspn soy sauce (salt reduced)
- 2 Tbspn honey
- 2 Tbspn pine nuts
- Basmati rice
Step 1. Combine marinade ingredients. Cut chicken into bite size pieces and place in dish with marinade. Put in fridge for at least 2 hours or overnight.
Step 2. Prepare vegetables. (Use any combination of vegetables you enjoy, you need about 2 ½ cups in total).
Step 3. Strain chicken, reserve marinade. Heat pan and cook chicken in a little oil.
Step 4. Add vegetables (not the spring onions) and cook for 4-5 minutes.
Step 5. Add soy sauce, honey, reserved marinade, spring onions and pine nuts.
Step 6. Bring to boil and then simmer for 2 minutes.
Setp 7. Serve immediately with steamed rice
NB: If you wish to thicken the sauce slightly, add 1 tspn corn flour to 1 Tbspn of cold water. Mix to a paste & add to pan, stirring until sauce thickens.