Pork and apple rissoles
25 mins
2 tablespoons salt-reduced soy sauce*
1 tablespoon honey
½ tablespoon corn flour
1 tablespoon sunflower oil
2 teaspoons garlic, minced
2 teaspoons ginger, minced
4 skinless chicken thigh fillets, cut into bite-size pieces
1 onion, cut into wedges
300g packet of fresh Asian vegetable mix
You can swap:
Step 1
Whisk the salt-reduced soy sauce, honey, and corn flour in a bowl. Set aside.
Step 2
Heat 2 tsps of the sunflower oil in a large nonstick frypan over high heat. Add the garlic and ginger and cook for 1 minute.
Step 3
Add the chicken and stir-fry until browned and cooked through. Transfer to a bowl and set aside.
Step 4
Heat the remaining oil in the same frypan. Add the onion and stir-fry until softened. Add the vegetable mix and stir-fry for 1-2 minutes until tender.
Step 5
Add the chicken back to the frypan, along with the soy sauce mix. Cook for 3 minutes until the sauce is warmed and thickens. Add a splash of water if the sauce becomes too thick. Serve with cooked rice.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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