Recipe from Pallavi, bookkeeper at Farmer Dave’s
Serves 3


3 boneless, skinless chicken thighs (or one per person)
1 tbsp soy sauce
1 tsp sriracha sauce
1 tbsp teriyaki sauce
2 tbsp oil (such as olive or peanut oil)
1-2 tbsp honey
broccoli florets from one head broccoli
one bunch radishes, quartered
2 carrots, sliced
3 tablespoons fresh minced ginger
3 tablespoons minced garlic
1 tsp. powdered red chile
salt to taste


Chop the chicken thighs into small pieces and marinate in soy sauce and sriracha sauce for 20 minutes.

In a large skillet, heat the oil and stir-fry chicken (in batches if necessary) on high heat for a couple of minutes, until cooked through, then add a drizzle of honey.

In another skillet, add chopped ginger and garlic for a minute. Add the powdered red chile. Add broccoli, radishes and carrots and stir. Add 1/4 cup water and cook until vegetables are tender. When the water evaporates, add teriyaki sauce and salt to taste.

Stir to combine, add the chicken and another drizzle of honey, and stir to combine again. Serve immediately.