- Serves 4
- Preparation Time 15MINS
- Cook Time 25MINS
1 tbs oil
500g chicken breast, thinly sliced
2 carrots, peeled, halved, thinly sliced diagonally
150g green beans, top and tailed and cut in half
250g broccoli, cut into small florets
3 spring onions, finely sliced
2 tsp garlic, crushed
2 tsp ginger, crushed
250ml (1 cup) Campbells Real Stock- Chicken
3 tbs honey
4 tbs soy sauce
1.5 tbs corn flour
STEP 1 Heat wok, or large frying pan, over high heat. Add oil and heat. Cook chicken, in batches, for 3 minutes or until golden brown. Remove and set aside.
STEP 2 Add carrots, green beans, broccoli, spring onions, garlic and ginger. Cook, stirring for 1 minute.
STEP 3 Add Campbells Real Stock and cook for 3 minutes, stirring. Return chicken to the pan.
STEP 4 In a small bowl or jug, combine honey, soy sauce and corn flour and mix well. Pour over chicken and vegetables, stir well. Bring to the boil while stirring constantly, then cook for a further 2 minutes or until sauce thickens.
STEP 5 Serve with rice.