Sticky chicken with capsicum and greens

Ingredients

• 1 tbsp peanut oil or light extra virgin olive oil

• 1 brown onion, chopped

• 500g chicken mince

• 2 garlic cloves, very finely chopped

• 2cm piece of ginger, very finely chopped

• 1 red or green capsicum, diced

• 1 bunch broccolini, roughly chopped

• 1 cup green beans, trimmed and roughly chopped

• steamed white or brown rice, to serve

• 3 spring onions, finely sliced, to serve

HONEY-SOY SAUCE

• 1 tbsp cornflour

• 2 tbsp water

• ⅓ cup soy sauce

• 60ml (¼ cup) chicken stock

• 85g (about ¼ cup) honey or pure maple syrup

• 1 tbsp sesame oil

• 1 tbsp sesame seeds

Method

1. Step 1

   For the honey-soy sauce, whisk together the cornflour and water in a medium bowl. Add the soy sauce, stock, honey or maple syrup, sesame oil and seeds, and whisk to combine. Set aside.

2. Step 2

   Heat a large frying pan or wok over medium-high heat with a splash of oil. Add the onion and stir-fry for 2-3 minutes. Next, add the mince and cook for 3-4 minutes, breaking it into small pieces with a wooden spoon as it browns. Stir in the garlic and ginger and cook for another 1-2 minutes, until fragrant.

3. Step 3

   Add the capsicum, broccolini, and beans to the pan and stir for 30 seconds. Turn the heat up to high and pour in the honey-soy sauce. Let it cook for 2-3 minutes without stirring, allowing the sauce to thicken and caramelise. You’ll see it darken and get glossy. Give it a final stir for 30 seconds, then turn off the heat.

4. Step 4

   To serve, place the rice in bowls, spoon over the sticky mince and scatter with chopped spring onions.