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Adventures in the Kitchen: Sweet Chicken Stirfry with Crunch

By Eemusings @eemusings

chicken stirfy recipe 2 nzmuse

Here’s a relatively easy weeknight dinner idea, adapted from this recipe by Iowa Girl Eats. The original called for sesame seeds (which I forgot to get), broccoli (which I hate – I considered substituting cauliflower but that seemed a little off, texturally and aesthetically, so I quickly fried some bok choy to have on the side, and it was fresh and green and light and spot on). I substituted chives for spring onions and tossed in some nuts.

1/4 cup honey
2 tablespoons soy sauce
1 bunch of bok choy, cut up
1 garlic clove, minced
1 egg white
2 tablespoons cornflour
2 chicken breasts, cut up
salt & pepper
A handful of chives, chopped
Cashew nuts to sprinkle


  • Cook rice (I tossed about a cup worth into my cooker and left it to its devices).
  • Stirfry bok choy for a few minutes until softened (but still reasonably crisp), then remove from heat.
  • Mix honey, soy and garlic in a bowl.
  • In another bowl, whisk egg white and cornflour.
  • Season chicken with salt and pepper, then toss them into the egg mixture to coat.
  • Stir fry chicken until cooker through, then turn off the heat but leave it on the element. Add in the sauce and chives, and stir through.
  • Remove and serve up in bowls over rice and alongside the bokchoy.


nzmuse chicken stirfy recipe
Frugal factor – 4/5. If you’re lucky, you might get chicken breast for $10/kg. Probably the most expensive would be the honey, if you don’t already have it on hand. I bought cashews for another reason, but we had enough left over to use in this dish.

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