Honey Soy Chicken Stir Fry is an easy and delicious dinner recipe. With a simple stir fry sauce recipe that everyone will love, put your wallet away and make take out at home!
Chicken Dinner recipes make for convenient cooking. They are often easy and super tasty! Some other ideas to explore are Ground Beef Casserole, Blue Cheese Mac and Cheese, Moroccan Lamb Couscous or Turkey Chilli Con Carne. These you can serve with a side dish like our skin on roast potatoes or horseradish mashed potatoes!
This Honey Soy Sauce recipe is versatile enough to use across a variety of meats and vegetables!
This is a chicken mushroom capsicum stir fry that you will sprint home to make! You can't go wrong with this recipe as the honey soy sauce glides over the chicken and veggies for insane deliciousness!!
How do you make a good stir fry at home?
To make a good stir fry at home, you need fresh vegetables!! Yes, you can use frozen, but fresh are tastier!
Start by heating the oil (in the pan) so that when you add the diced chicken it starts to sizzle (and cook) straight away. Use ½ your sauce to cover the cooked chicken and the other ½ when you add the veggies. This avoids soggyness but also allows for all ingredients to get a good sauce coverage.
You can use your wok, a fry pan or a french pan. All will do a good job. The trick is to not overcook your veggies so they keep some crunch about them!
What goes with chicken stir fry?
Noodles and rice are popular choices to serve with (or in) a chicken stir fry.
Check out our Chicken Noodle Stir Fry recipe for ideas about noodles in the recipe and have a look at the photos in this recipe for combining rice with the best chicken stir fry recipe!
What type of chicken meat is good for stir fry?
Chicken breast and chicken thighs are popular choices for stir fry chicken dishes.
The biggest difference between these 2 is that chicken breast is a thicker, denser type of meat whereas chicken thigh meat is a thinner cut which retains its tenderness well through cooking making it ideal for stir fry recipes.
If using chicken thighs, I recommend boneless thighs as you don't waste any meat and can literally dice the chicken and add all the meat to the dish. Cutting around the bone prior to cooking is tricky business so save that cut for a recipe that you can use the whole thigh without cutting it 1st.
Soy Sauce substitute
You can use Tamari (Asian grocery aisle at Woolworths/Coles/your local grocer) instead of soy sauce or Worcestershire is another good alternative. Taste as you go, with the tip of your pinky in the sauce (dip it) as you want to get the taste just right for your preferences.
Sticky Honey Soy Chicken Stir Fry ingredients
This recipe uses simple, basic ingredients that are easy to find! Your local grocery store (or corner shop) will have everything you need. The photo below shows you exactly what to grab:
As you can see the ingredients we need are:
- chicken thighs
- corn spears
- champignon mushrooms
- soy sauce
- dried onion
- sesame (or peanut oil)
- sesame seeds
- salt and pepper
Honey Soy Chicken Stir Fry method
Here are the step by step photos and instructions to make this recipe. We can break down our method into 21 easy steps.
- add soy sauce and dried onion to honey (shown in photos 1-2)
- stir to combine (shown in photo 3)
- add garlic and whisk to make stir fry sauce(shown in photos 4-5)
- use a knife to cut zucchini, champignons and capsicum (shown in photos 6-8)
- dice the chicken into 1-2 cm pieces (shown in photo 9)
Chicken Stir Fry with vegetables method
- add sesame oil to the pan and turn to a medium heat (shown in photos 10-11)
- add chicken to the pan and season with salt and pepper (shown in photos 12-14)
- once chicken is cooked pour in ½ the sauce (shown in photo 15)
- add zucchini (shown in photo 16)
- corn spears (shown in photo 17)
- capsicum and champignon mushrooms to the pan (shown in photo 18-19)
- pour in rest of sauce (shown in photo 20)
- sprinkle sesame seeds on top of cooked ingredients (shown in photos 21)
Of the recipe steps above, there are 4 to pay particular attention to, making your chicken stir fry the best ever you can cook! These are shown in the photos below with a detailed explanation underneath:
- add the sesame oil to the pan and heat it before adding the chicken (photo 1)
- whisk to combine the sauce for the garlic/onion to be thoroughly combined (photo 2)
- ½ the sauce over the chicken ,½ over the veggies saves sogginess (photo 3)
- sprinkle sesame seeds over the cooked dish for additional taste and texture (photo 4)
Pantry staple soy, chicken, rice and veggies combined with the sweet honey is a taste sensation!
Chicken Stir Fry recipe quick info:
About the recipe:
- we use boneless chicken thighs for this stir fry (chicken breast ok too!)
- honey, soy, garlic, dried onion whisked to combine delivers our stir fry sauce
- choose fresh colourful vegetables (you can use your favourites)
- the rice is cooked separately and served with the stir fry
FAQs about Honey Soy Chicken Stir Fry
- sesame or peanut oil add an authentic Asian flavour
- make life easy and cook your rice in the microwave (will need a rice cooker)
- dried onion saves time and tears
- minced or crushed garlic is fine!
- this is a freezer friendly recipe
- This is an EASY recipe
Honey Soy Chicken Pro tips:
These additional tips are so that you can master this recipe from the 1st time you make it:
- ensure that the oil is HOT in the pan before adding chicken
- have all of your ingredients prepped and ready, this cooks QUICKLY!
- you can make the honey soy sauce ahead of time and use when ready
- test your veggies, they are ready after about 2-3 mins with crunch still
Microwave your rice to add to the whole easy week night cooking vibe of our stir fry!
Asian recipes to try:
- Chicken Noodle Stir Fry (also honey soy sauce combo!)
- Coconut prawns (perfect as an appetiser!)
- Chicken Mince Stir Fry
- Honey Soy Chicken Wings
- Honey Soy Pork recipe
Honey Soy Chicken Stir Fry
- French pan or fry pan
- Wooden spoon
- Glass jug
- Mini whisk
Honey Soy Chicken Stir Fry
- 700 grams chicken thighs Note 1
- ½ cup honey
- ½ cup soy sauce
- 1 tablespoon dried onion Note 2
- ½ tablespoon garlic
- 1 red capsicum
- 2 zucchini medium size
- 400 grams corn spears drained, no need to rinse
- 1 tablespoon sesame oil Note 3
- sesame seeds, to serve
- salt and pepper to taste approx 1 pinch of each
Honey Soy Chicken Stir Fry
- Make the Honey Soy Stir Fry Sauce by adding honey, soy sauce, dried onion and garlic together in a small glass jug then whisk to combine. Note 4
- Use a knife to cut your chicken thighs into 1-2cm pieces, repeat to prep your vegetables
- Add sesame oil to your fry pan, turn to a medium heat. As temperature rises hold hand above fry pan, when you can feel the warmth add your chicken (it will sizzle). Season with salt and pepper. Cook for 3 mins using a flat utensil to move the chicken pieces around the pan as they cook. When the juices run clear and there is no pink, pour ½ your sauce in and stir to coat. Note 5
- Add your vegetables to the pan and stir to combine these with the chicken. Note 6
- Pour the remaining honey soy sauce into the pan and stir to mix this in with the chicken and vegetables.
- Turn the heat off and sprinkle sesame seeds all over the chicken stir fry.
- Serve with rice Note 7
- Note 1 Chicken Thighs with bone in are often cheaper than boneless chicken thighs. However the tricky thing is cutting the bone out and doing this without wasting too much chicken meat. For that reason for recipes like this I prefer to use boneless chicken thighs.
- Note 2 Found in the herbs/spices aisle of the supermarket in a packet or glass jar. This is dried flakes, which is different to ground onion (onion powder).
- Note 3 Sesame or peanut oil is best for their ability to enhance the flavours of Asian dishes.
- Note 4 I like using glass jars or jugs for making marinades and sauces as it really allows you to see what is in there and when it is mixed together well.
- Note 5 Remove a bigger piece of chicken and test it to see if it is thoroughly cooked through. It should be white throughout, with no pink but still be soft and tender.
- Note 6 This is a FAST COOK recipe. There is no need to remove the chicken from the pan to separate cooking the vegetables and then add it back in again. That works for some recipes but is an unnecessary additional step for this recipe.
- Note 7 I My favourite rice for this type of dish is Basmati. I cook it in the microwave in a rice cooker (according to the packet instructions for approx 12 mins). Both the stir fry and rice are suitable to freeze and reheat later. You can keep them in separate zip lock bags and then combine in the bowl on the night of reheating.