Sticky, sweet, and just the right hit of heat. This quick chicken stir-fry is the kind of meal that punches well above its weight. Juicy chicken, crisp capsicum, and toasted cashews get coated in a glossy honey-soy glaze with a kick of hot sauce, all coming together in one pan with minimal fuss. It’s fast, flavour-packed, and perfect for when you want something seriously satisfying without overthinking dinner while you are camping.
Cook Time: ⏱️ 25 min
Serves: 🍽️ 4
Ingredients
- 2 chicken breast, diced
- 1 capsicum, cut into strips
- 1 brown onion, wedged
- 3 tbsp olive oil
- 1 tbsp crushed ginger
- 1 tbsp crushed garlic
- 3 tbsp honey
- 3 tbsp preferred hot sauce
- 3 tbsp soy sauce
- 1 tbsp corn starch
- 1/2 cup cashews (optional)
- 2 cups white rice (instant)
Directions:
- If cashews are your thing, fry 1/2 cup in one tablespoon of oil in the pan on medium until darkened for extra crunch. Set aside, or skip altogether.
- With the pan pre-heated at max heat, throw in the remaining oil, chicken, capsicum, onion, garlic and ginger.
- Stir frequently until the vegetables have softened and thechicken is cooked through.
- Mix the honey, hot sauce, soy sauce, and corn starch in a small bowl until combined and add to the pan.
- Turn the heat down to medium, and mix the ingredients with the sauce to coat. Add in the cashews at this point!
- Let the sauce reduce until it forms a sticky coating.
- Push as much of the stir-fry as you can to one side of the pan, and empty your instant rice onto the other side.
- Heat the rice through, and serve! Garnish as you’d like.
