1 cup sliced brown onion
1 cup sliced celery
1 tsp crushed garlic
2 tbsp Willow Vale Gourmet Food Co. – Extra Virgin Olive Oil (for extra heat use the Willow Vale Gourmet Food Co. - Chilli Olive Oil)
8 skinless chicken thigh fillets cut into chunks
1/3 cup of Willow Vale Gourmet Food Co. - Soy, Chilli & Ginger Dressing
2 tbsp of honey mixed with 1 dessertspoon caster sugar
¾ cup of chicken stock
4 serves of your choice of stir-fry vegetables (I used red and yellow capsicum, carrots and green beans, sliced really thin)
Sesame seeds for garnish with reserved vegetables
20 MINUTE COOK TIME
In a non-stick pan or wok, stir-fry the onion and celery on medium heat in a tablespoon of the Willow Vale Gourmet Food Co. – Extra Virgin Olive Oil until the onion starts to go translucent.
Add the prepared vegetables and stir-fry for 3 to 5 minutes.
Remove from pan and place in a bowl. Separate a small amount of the vegetables for garnishing later.
In the same pan add the remaining tablespoon of oil and stir-fry the chicken to brown – ensure that it is cooked through.
Add the chicken stock.
Return the onion, celery & vegetables to the pan.
Add the Willow Vale Gourmet Food Co. - Soy, Chilli & Ginger Dressing and mix well.
Stir in the honey & sugar mixture.
Season to taste.
Mix well, heat through and serve.
Serve on a bed of steamed rice, garnished with the reserved stir-fry vegetables and sprinkle with sesame seeds.
This dish is also delicious with noodles instead of rice.