Yakitori Chicken

this recipe came out of the May issue of delicious. magazine. it is a great quick and easy weeknight meal. it took me about 30 minutes to prepare from start to finish. i served it over white rice, but it could also be served over flat rice noodles.

3 large skinless, boneless chicken breasts, cut into thin strips
6 tablespoons dark soy sauce
4 tablespoons clear honey
2 tablespoons dry sherry
1 tablespoon sesame oil
450 gram pack crunchy stir-fry vegetables
1 tablespoon cornflour

1. Mix the chicken, soy sauce, honey and sherry in a shallow non-metalic dish. Cover and set aside to marinate for 15 minutes - if you have time.
2. Heat the oil in a large wok or frying pan over a high heat. Remove the chicken from the marinade with a slotted spoon, add to the wok and stir-fry for 5 minutes, until cooked through.
3. Tip the vegetables into the pan and stir-fry for 1 minute.
4. Mix any remaining marinade with the cornflour until well combined and pour into the pan. Stir-fry for 1-2 minutes until everything is cooked and coated in the sauce.


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