• 1 tbs peanut oil
• 1kg organic, free-range chicken tenderloins, thinly sliced
• 2 tsp minced ginger
• 1 tbs sweet chilli sauce
• 1 red capsicum, sliced
• 1 carrot, julienne
• bunch green round beans, sliced
• 1 tsp cornflour
• 1 tbs soy sauce
• 1/4 cup lemon juice
• 1/4 cup honey
• 4 spring onions (scallions) sliced

Heat the oil and cook chicken, chilli and ginger in 2 batches until browned, set aside.

Cook capsicum, carrot and beans until just tender (like mine crunchy still).

Blend cornflour with soy sauce in small jug and stir in juice and honey.

Return chicken to wok with honey mixture.

Cook, stirring, until mixture boils and thickens.

Sprinkle with spring onions just before serving.

by Pak101.com (few years ago!) / 1524 views