Honey Soy Chicken Stir Fry is a a super easy, fast and delicious dinner recipe. With a simple stir fry sauce that everyone will love, put your wallet away and make take out at home! Honey and soy chicken stir fry is great for weeknights, families and is kid friendly.
🤍 Recipe Highlights
- Healthy stir fry loaded with vegetables: we combine protein and vegetables and coat them in a sauce which is full of flavour.
- Quick prep time: once the veggies are sliced and we whisk together the sauce, we simply need to cook the dish.
- Full of flavour: this chicken mushroom capsicum stir fry is loaded with flavour. The honey soy sauce glides over the chicken and veggies and is insanely delicious.
- Back to basics: some night's you want to spend an hour or 2 roasting a chicken. Other night's you want back to simple cooking that comes together easily. This is a dish that gets dinner on the table ASAP 👍😉.
- Perfect to meal prep: this dish gets cooked in the one pan. You can serve it with cooked rice if you wish. It is perfect to whip up on the weekends and portion out for meals during the week when you may not have the time or desire to cook.
- Freezer friendly: this recipe freezes well. It is great for busy week nights when you want take out style food from your kitchen but don't want to start from scratch.
Tasty Tip 1: for night's when you are short on time, serve with store bought pre cooked rice. This will mean you only need to heat and it will be ready to eat 👍🥰😘!
This recipe uses simple, basic ingredients that are easy to find! Your local grocery store will have everything you need. Please refer to the printable recipe card for specific ingredient measurements.
As you can see the ingredients we need are:
- Chicken thighs: these are budget friendly and result in soft, juicy chicken when cooked. If using skinless and boneless (as shown in the photo above), there is minimal prep as they only need to be diced into cubes.
- Capsicum: known in the USA as bell peppers and a veggie that shines in stir fry recipes. They add colour, crunch and cook very quickly!
- Zucchini: is another great ingredient to use when stir frying. It only needs the tip and end cut off then then can be sliced into pieces. It too cooks quickly.
- Corn spears: found either in a jar in the Asian foods aisle (drain and rinse prior to using). Or in a packet in the fruit and veggie section.
- Champignon mushrooms: these will be with the tinned vegetables at the store. Drain and rinse. You can use whole mushrooms or pieces and stems for an alternative.
- Sesame oil (or peanut oil): recommended for Asian recipes to olive oil.
- Salt and pepper: we use these to season the dish. We only need a small amount of each.
- Sesame seeds: optional to garnish the dish for serving.
🍜 Honey Soy Chicken Stir Fry Sauce
The sauce for the recipe is sweet and sticky. We use simple ingredients that compliment each other.
- Honey: sweet, sticky and thick, this ingredient brings a lovely touch of sweetness to the recipe and helps give the soy some lift and lightness in the dish 👍😉.
- Soy sauce: one of the 2 main ingredients in the sauce. This is regular sushi style soy sauce, not the dark soy that I use in a number of other recipes on the blog.
- Garlic: simple and easy to get your hands on. This adds a depth of flavour to the stir fry.
- Dried onion: saving time and tears, we get the onion flavour without the effort.
Here are the step by step instructions to make the recipe. You will need a small jug to combine the sauce ingredients. As well as a knife and chopping board to chop the chicken thighs and prep the vegetables before adding the oil to the pan.
- Add soy sauce and the dried onion to honey (Photos 1 to 2)
- Stir to combine (Photo 3)
- Add garlic and whisk together the sauce (Photos 4 to 5)
- Use a knife to cut zucchini, champignons and capsicum (Photos 6-8)
- Dice the chicken into 1-2 cm pieces (Photo 9)
👩🍳 How to Make Honey Soy Chicken Stir Fry
The steps to make the chicken stir fry are to prep the chicken and vegetables and make the sauce. Then cook them quickly in a pan on the stove using high heat. Pour the sauce over the dish and stir, combining the protein with vegetables and sauce.
- Add sesame oil to pan and turn to a medium heat (Photo 10-11)
- Add the chicken and season with salt and pepper (Photo 12-14)
- Once chicken is cooked pour in ½ the sauce (Photo 15)
- Add zucchini (Photo 16)
- Then add corn spears (Photo 17)
- Next add the capsicums and mushrooms to the pan (Photos 18-19)
- Pour in rest of sauce (Photo 20)
- Sprinkle sesame seeds on top (Photo 21)
Once done, the stir fry is read to serve. It is best served hot, straight after the cooking process is complete.
🍽 Serving Suggestions
You have a couple of choices to make when serving your stir fry. Whilst it is fully loaded on its own and packed with flavour from the chicken, sauce and salmon, you may want to add a carbohydrate when serving.
Some easy options are rice, quinoa or noodles. These will easy offer a complimentary pairing and none of them take too long to bring together. Basmati, Jasmine or brown rice are all good options to pair with stir fry.
👍 How to Guide
How to Store
Stir left over stir fry in sealed, air tight containers in the fridge. They will last 2 days. Reheat prior to serving.
How to Freeze
Allow the dish to fully cool before portioning into air tight, sealed containers.
How to Reheat
Depending on the container used to freeze the dish, you can reheat straight from frozen (glass containers) or thaw in the fridge and then reheat (plastic containers).
😉 Substitutions and Variations
- I am using boneless chicken thighs, however you can also use diced chicken breast.
- Try using different vegetables if you wish such as green beans, broccoli or asparagus.
- Serve the stir fry with quinoa or noodles for alternative ideas.
- Soy Sauce substitute: you can use Tamari (find in the Asian grocery aisle at Woolworths/Coles/your local grocer) instead of soy sauce or dark soy sauce offers 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.
💡 Tasty Tips
These are my top tips and tricks that I have learnt over the years making this stir fry that will make it easy for you to master them also 👍😉🥰!
- Peanut oil or sesame oil are better choices for Asian stir frys than olive oil. This is because they have a more authentic asian flavour which compliments the cuisine.
- 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 or prep it on the weekends for a quick week night dinner.
- The vegetables will only need 2 to 3 minutes to cook through so keep an eye on them so they retain some crunch about them.
- Microwave store bought cooked rice for serving. This makes week night's fuss free and effortless.
🤓 Frequently Asked Questions
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.
😍 More Easy Asian Dinner Recipes
- Chicken Noodle Stir Fry
- Coconut prawns
- Chicken Mince Stir Fry
- Beef Yaki Udon
- Pork Mince Noodles
- Chicken Yaki Udon
- Chicken Rice Paper Rolls
- Beef Noodle Stir Fry
- Honey Soy Chicken Wings
- Honey Soy Pork recipe
Daily dinner's can be fuss free and effortless with some easy Asian recipes that come together super quickly up your sleeve! xx
Honey Soy Chicken Stir Fry
- 1 French pan or fry pan
- 1 Wooden spoon
- 1 Glass jug to hold the sauce
- 1 Mini whisk to combine the sauce
- 1 tablespoon sesame oil Note 3
- 700 grams/1.5 pounds chicken thighs Note 1
- 1 red capsicum
- 2 zucchini medium size
- 400 grams corn spears drained, no need to rinse
- ½ teaspoon cracked black pepper
- ¼ teaspoon salt
- sesame seeds optional to serve
Honey Soy Chicken Stir Fry Sauce
- ½ cup honey
- ½ cup soy sauce
- ½ tablespoon garlic minced
- 1 tablespoon dried onion Note 2
- 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. Set aside. Note 4
- Cut the chicken: use a knife to cut your chicken thighs into 1-2cm pieces, repeat to prep your vegetables.
- Add sesame oil to 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 vegetables: to the pan and stir to combine these with the chicken. Note 6
- Add sauce: pour the remaining honey soy sauce into the pan and stir to mix this in with the chicken and vegetables.
- Garnish: turn the heat off and sprinkle sesame seeds all over the chicken stir fry (optional).
- Serve and enjoy: pair with store bought cooked rice heated in the microwave. 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 - Dried onion: you will find it 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. Recommended over olive oil.
- Note 4 - Sauce: 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 - Cooked chicken: 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 Cook time: 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 Rice: 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.
Recipe published February 2020, updated December 2022 with more tasty tips for you 😘😍🥰!