I’ve fallen in love with another stir-fry dish, friends. Big shocker, I know…me and my stir-fry recipes.
But, what’s not to love? One pan, easy, quick, pantry staples, layers of flavors. All awesome.
This one I found from my friend Pam at Sidewalk Shoes, adapted from Donna Hay.
Is there anything Donna Hay makes that isn’t amazing?
No, the answer is no. And this recipe is no exception.
Sweet, tangy, a little salty – so good!
Sticky Lime and Ginger Chicken Stir Fry
Prep time: 20 minutes
Cook time: 10 minutes
• 1/4 cup honey
• 2 tablespoons oyster sauce
• 1 1/2 tablespoons lime juice
• 1 tablespoon finely minced ginger
• 3 cloves garlic, minced
• 1/4 cup water
• 2 tablespoons canola oil
• 6 boneless, skinless chicken thighs, excess fat removed and cut into bite-sized pieces
• 2 bunches of broccoli rabe (also known as Rapini), cut into florets
• 2 scallions, diced
• steamed white rice
In a medium bowl, whisk together the honey, oyster sauce, lime juice, ginger, garlic, and water until combined. Set aside.
Heat oil over high in a wok or large skillet. Add the chicken and let cook without stirring for 2 minutes, then stir occasionally for 5 more minutes. Add in the broccoli rabe and cook for 1 minute. Add in the honey mixture and bring to a boil; cook for 2-3 minutes until slightly thickened. Toss in the scallions.
Serve right away over rice with some of the pan sauce.