Up the ante of your usual stir-fry with this sticky honey-soy chicken recipe. With just 10 minutes of prep time needed, it’s a delicious dinner without the hassle.
- 1/3 cup (80ml) honey
- 2 tbsp light soy sauce
- Three garlic cloves, crushed
- 1 tbsp rice wine vinegar
- 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, chopped
- 1 tbsp sesame oil
- One brown onion, cut into thin wedges
- One carrot, peeled, halved lengthways, thinly sliced
- One bunch of bok choy, coarsely chopped, leaves and stems separated.
- One red capsicum, seeded, chopped.
- 3 tsp cornflour
- 1/2 cup (75g) cashews, toasted, chopped
- Spring onion curls to serve
- Steamed rice to serve
- Combine the honey, soy sauce, garlic, and vinegar in a small jug. Place the chicken in a large bowl. Pour over half the honey mixture and toss to combine. Set aside for 5 mins to develop the flavors.
- Heat half the oil in a large non-stick stir frypan or wok over high heat. Cook the chicken in 3 batches, stirring, for 4 mins or until browned and just cooked through. Transfer to a heatproof bowl and cover with foil to keep warm.
- Wipe the pan or wok clean. Heat the remaining oil in the pan or wok over high heat. Add onion and stir-fry for 2 minutes or until lightly browned. Add the carrot, bok choy stems, and capsicum and stir-fry for 3 mins or until the vegetables are just tender.
- Return the chicken to the pan or wok with the remaining honey mixture. Combine cornflour with 1 tbsp of water in a bowl. Add cornflour mixture to the chicken mixture and cook, stirring, for 2 minutes or until the sauce thickens.
- Add cashew and bok choy leaves. Stir until buk choy leaves wilt. Sprinkle with spring onion curls. Serve with rice.
Honey soy chicken recipe
- Sweet, juicy chicken with a savory kick is a guaranteed hit for any family dinner, so it’s no wonder honey soy chicken recipes are hugely popular. Once you make a batch of the tasty marinade (a combination of honey, soy sauce, garlic, and vinegar), you can use any cut of chicken – from thigh fillets and drumsticks to wings and breast pieces. The use of honey in Chinese cooking is believed to have begun in Hong Kong, where a lot of Western influences helped to create Chinese-Western fusion dishes. For this recipe, the chicken thigh fillets are marinated and stir-fried in a hot wok with plenty of veggies, making it a quick and easy dinner that’s a delicious addition to your weeknight repertoire.
Ingredients for easy honey chicken recipe
- One of the key ingredients is, of course, honey – you’ll need 1/3 cup (80ml). The savory flavor comes from 2 tbs of light soy sauce, and to cut through the sweet and savory, we’re going to add one tbs of rice wine vinegar. You’ll also need three garlic cloves to add to the marinade. We’re using 500g of good-quality chicken thigh fillets, chopped. Thigh fillets are a tasty cut and retain their moisture, resulting in a juicy dish. Sesame oil is used for cooking the dish, giving it a nutty aroma and flavor. The veggies in this recipe include one brown onion, cut into thin wedges, one thinly sliced carrot, one bunch of bok choy, coarsely chopped leaves and stems separated, and one chopped red capsicum. For stir-fries, it’s best to have the veggies thinly sliced or chopped as they will cook quickly in the pan or wok. To thicken the sauce, you’ll need 3 tsp of cornflour. To serve, use 1/2 cup (75g) toasted and chopped cashews and spring onion curls.
Learn how to make the best honey soy chicken stir fry recipe.
- This recipe is done and dusted in just 30 minutes, which helps with busy weeknights. Make the marinade first by combining the honey, soy sauce, garlic, and vinegar in a small jug. Place the chicken in a large bowl and pour over half the honey mixture. Toss to combine and set aside for 5 minutes to develop the flavors.
- Then it’s time to cook the chicken – heat 1/2 tbs of sesame oil in a large non-stick frying pan or wok over high heat. Having your pan or wok on high heat ensures the chicken is seared, locking in all the flavors. You’ll need to cook the chicken in 3 batches to avoid crowding the pan, which cools it down and results in the chicken sticking to the pan instead of browning it.
- Cook the first batch of chicken, stirring, for 4 minutes or until browned and just cooked through. Transfer to a heatproof bowl and cover to keep warm. Repeat with the remaining chicken.
- To cook the veggies, wipe the pan or wok clean. Then heat another 1/2 tbs of sesame oil in the pan or wok over high heat. The veggies will cook quite quickly, so it’s best to have them prepared ahead of time. Add the onion and stir-fry for 2 minutes or until lightly browned. Add the carrot, bok choy stems, and capsicum and stir-fry for 3 minutes or until the veggies are just tender.
- Then, return the chicken to the pan or wok and add the remaining honey mixture. To thicken the sauce, combine the corn flour and 1 tbsp of water in a bowl. Add the cornflour mixture to the chicken mixture and cook, stirring, for 2 minutes until the sauce thickens.
- Add the cashew and bok choy leaves and stir until the leaves wilt. To serve, sprinkle with spring onion curls. Serve with steamed rice.