A delightful stir-fry combining the tangy flavors of ginger and lemon with tender chicken and pork strips.
Slice the chicken and pork into thin strips.
Ensure even slicing for uniform cooking.
In separate bowls, mix half of the cornflour with soy sauce and a tablespoon of water. Add chicken to one bowl and pork to the other. Let marinate for 30 minutes.
Marinating enhances the flavor and tenderizes the meat.
Heat a tablespoon of oil in a wok over high heat. Stir-fry the pork in batches until cooked through. Set aside.
Cooking in batches prevents overcrowding and ensures even cooking.
Repeat the process with the chicken, using another tablespoon of oil. Set aside with the pork.
Ensure the wok is hot before adding the chicken for a good sear.
In the same wok, add garlic, ginger, and balsamic vinegar. Stir-fry for 1-2 minutes.
Stir-frying the aromatics releases their flavors.
Add lemon juice, honey, and water to the wok. Bring to a simmer.
Adjust the sweetness and tanginess to your preference.
Mix the remaining cornflour with a tablespoon of water. Stir into the sauce to thicken.
Stir continuously to avoid lumps.
Return the cooked chicken and pork to the wok. Toss to coat in the sauce and heat through.
Ensure the meat is evenly coated with the sauce.
Add the julienned carrot and broccoli florets. Stir-fry for 3-4 minutes until tender-crisp.
Vegetables should retain a slight crunch for texture.
Garnish with sliced spring onions and serve hot with steamed rice.
Serve immediately to enjoy the dish at its best.
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