Mint and honey mustard chicken

I've done a mustard honey recipe before but since I had tonnes of mint in the garden thanks to some fertiliser, insecticide and summer, I thought I might as well put it to good use.

Ingredients

400g chicken thigh, deboned and deskinned, cut into chunks

10 mushrooms, sliced

¼ cabbage sliced thinly (optional because this was in the fridge. U can put in chopped carrots too)

1 handful washed fresh mint leaves

2 tbsp olive oil

1 tsp grained mustard

2 tbsp honey

3 tbsp soya sauce

1 tbsp corn flour

½ cup water

1 tsp crushed garlic

1 tsp crushed ginger

Method

1) Using a food processor, blitz together the mint, honey, mustard and olive oil into a smooth paste.

2) Pour the marinade over the chicken, and together with the corn starch and soya sauce, mix everything together well. Leave to marinade for at least an hour.

3) In a wok, stir fry the aromatics (garlic and ginger) briefly till aromatic. Be careful not to burn.

4) Drain the chicken and stir fry the chicken till 75% cooked. Add the vegetables and stir fry again till well incorporated.

5) When the vegetables wilt, add the water. When the liquid comes to the boil, turn down to a simmer and cover with a lid. Simmer till cook, approximately 7 minutes.

6) Serve immediately with steamed rice.