We all look forward to our weekly takeaway, our treat after a long day or when you just feel like a hearty meal. Enjoying a nice, filling takeaway does not mean you can’t upgrade it to a better and tastier homemade version. Our Chicken Stir Fry recipe is so easy and quick it might just convince you to never have takeaway stir fry again!

Ingredients: (for 2 servings)

For chicken

-2 chicken breasts, sliced

-2 tablespoons sesame oil

For sauce

-1 teaspoon honey

-1 red chilli, chopped

-Soy sauce (1 cup)

-1/2 tablespoon sesame oil

-Chopped garlic (1 tablespoon)

-Spring onions, sliced

-1 red pepper, chopped

-Bean sprouts (approx. 50g)

-Broccoli (approx. 100g)

For egg-fried rice

-1 egg

-1 to 2 tablespoons soy sauce

-White rice

-1 tablespoons sesame oil

Instructions

-Steam/boil broccoli and set aside

-Boil rice and set aside

-Prepare the sauce by whisking together the soy sauce, sesame oil, honey, chopped garlic and chopped chilli

-Heat a wok (or large pan) with sesame oil and cook sliced chicken on medium-high heat until cooked through

-Lower heat to medium-low and add in the sauce, cook for 2min whilst stirring

-Add in the broccoli, peppers, bean sprouts and chopped spring onions. Mix well and cook for 3min

-In a separate wok/pan, heat sesame oil and fry the egg

-Whilst the egg is frying, scramble continuously

-Once egg is cooked and well scrambled, add in the boiled rice, mix well and add soy sauce (1 to 2 tablespoons, to taste)

-Combine the egg-fried rice and chicken into the wok with the chicken, or serve separately

-Garnish with fresh spring onions

If you prefer a spicier dish, you can add more chopped red or green chillies into your sauce, or cook the chicken with chillies. You can also switch out the egg-fried rice for some fine or medium egg noodles!