Sesame Chicken Stir Fry2017-05-03
- Servings : 4
- Cook Time : 10m
- Ready In : 10m
- 1 tbsp soy sauce
- 1 tbsp honey
- 500g Irvine’s Chicken Breasts, chopped
- 200g asparagus
- 200g sugar snap peas
- 1 tsp garlic
- 2 tsps sesame oil
- 2 tsps sesame seeds, toasted
In a small bowl, combine 1 tbsp soy sauce and 1 tbsp honey. Add 500g chopped chicken, and stir to coat. Place in the refrigerator until ready.
Meanwhile, heat oil in a large pan over medium-high heat. Add 200g asparagus and 200g sugar snap peas, and sauté until cooked, about 3 minutes. Remove and set aside.
Remove the chicken from the marinade, and add to pan. Sauté until nearly cooked through, about 5 minutes. Add 1 tsp garlic and the reserved marinade to the pan.
Sauté for an additional 2 minutes until the chicken is cooked. Remove from heat and stir in the cooked vegetables and 2 tsps sesame oil and 2 tsps toasted sesame seeds until combined.