Name: Honey and macadamia chicken stir-fry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 800 gram chicken breast fillets, sliced thinly; 300 gram gai lan, chopped coarsely; 1/4 cup (60ml) japanese soy sauce; 2 tablespoon honey; 1/3 cup (45g) coarsely chopped roasted macadamias

Ingredients

2 tablespoon peanut oil

800 gram chicken breast fillets, sliced thinly

300 gram gai lan, chopped coarsely

1/4 cup (60ml) japanese soy sauce

2 tablespoon honey

1/3 cup (45g) coarsely chopped roasted macadamias

Method

1.Heat half the oil in wok; add chicken, in batches, and stir-fry, using a wooden spoon, until browned. Remove each batch of chicken from wok and put in a heatproof bowl before stir-frying the next batch.

2.Heat remaining oil in wok; stir-fry gai lan until tender. Return chicken to wok with sauce and honey; stir-fry until hot. Serve stir-fry sprinkled with nuts.

Gai lan is also known as gai larn, chinese broccoli and chinese kale. Use choy sum or baby buk choy if gai lan is not available.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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