Stir-Fried Chicken With Honey And Ginger - cooking recipe

Ingredients

800 g chicken thigh fillets, cut into 2cm slices
2 tablespoons vegetable oil
1 tablespoon light soy sauce
Marinade
1/4 cup honey
2 tablespoons light soy sauce
2 tablespoons shaoxing wine or 2 tablespoons dry sherry
2 tablespoons finely diced gingerroot
1 tablespoon oyster sauce
2 teaspoons dark soy sauce
2 teaspoons five-spice powder
1/2 teaspoon sesame oil

Preparation

Combine chicken with marinade ingredients in a large bowl and leave to marinade in the refrigerator overnight.
Heat the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken with the marinade and stir-fry for 1 minute. Remove from wok and set aside. Add remaining chicken and stir-fry for 1 minute. Return reserve chicken to the wok with the soy sauce and stir-fry for a further 2 minutes or until chicken is just cooked through and slightly caramelised.
Serve with steamed rice.