2 tsp olive oil
1 medium onion finely chopped
300g chicken tenderloin, cut into thin strips
10 baby corn spears (canned or fresh)
1 carrot, finely sliced
50g snow peas (approx 10)
2 tsp salt reduced soy sauce
¼ tsp chicken stock
2 tsp honey
½ cup brown rice
Cook rice until tender, according to packet, and set aside.
Heat 1 tsp oil in pan and cook chicken in batches, setting aside. Heat leftover oil in pan and stir fry onion, corn, carrot and snow peas for 2-3 minutes until softened. Return chicken to pan and add stock, water, soy sauce and honey, stir frying for 1-2 minutes until sauce boils and slightly thickens.