Sticky chilli chicken stir-fry recipe
Created by The Tesco Recipes team
This sticky chilli chicken stir-fry is an absolute crowd-pleaser and quick to rustle up for a weeknight dinner. A zesty lime, soy and honey dressing coats chicken mince and veggies for an easy, aromatic dish.
See method- Serves 4
- Takes 30 mins
- 534 calories / serving
- Dairy-free
- Healthy
Ingredients
- 300g long-grain rice
- 3 tbsp reduced-salt soy sauce
- 2 tbsp clear honey
- 1 lime, zested and cut into wedges
- 1½ tbsp vegetable oil
- 500g pack 5% fat chicken mince
- 500g carrots, peeled and cut into thin batons
- 4 spring onions, trimmed and thinly sliced, whites and greens separated
- 3 garlic cloves, crushed
- 1 red chilli, deseeded if you like and very finely chopped
- 10g fresh coriander, chopped
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Shop ingredientsEach serving contains
- Energy
- 2255kJ 534.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 1.0g
- Sugars
- 19g
of the Reference intake
Carbohydrate 73.1gProtein 30.3gFibre 6.3g
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Method
- Cook the rice to pack instructions. Mix the soy sauce, honey, lime zest and 3 tbsp water in a jug and set aside.
- Meanwhile, heat 1 tbsp oil in a wok over a high heat and fry the mince for 5-6 mins, breaking up with a spoon, until golden, crispy and cooked through. Transfer to a bowl and set aside.
- Add the remaining oil to the wok and reduce the heat to medium-high. Stir-fry the carrots for 6-7 mins until golden, then add the spring onion whites, garlic and chilli and stir-fry for 1-2 mins until aromatic.
- Return the mince to the pan, add the soy mixture and bring everything to a simmer. Bubble for 2-3 mins until thickened and the carrots are tender but still retaining some bite. Divide the rice and sticky chicken among bowls and scatter with the spring onion greens and coriander. Serve with the lime wedges for squeezing over.
- See more Stir-fry recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
