Honey Soy Chicken Stir Fry With Rice
Honey Soy Chicken Stir Fry is a quick and easy recipe perfect weeknights. With a sweet and sticky sauce, tons of vegetables and optional rice.
Servings: 4
Calories: 688kcal
Ingredients
Stir Fry Sauce
- ½ cup/125ml soy sauce
- ½ cup/125ml honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Stir Fry
- 2 tablespoon peanut oil Note 1
- 4 chicken thighs chopped into small pieces, Note 2 and Note 3
- ¼ teaspoon kosher salt (cooking salt)
- ¼ teaspoon black pepper
- 1 red capsicum deseeded, cut into long thin strips
- 1 zucchini medium size, top and tail removed, thinly sliced
- 400 grams/14.5 oz tin corn spears drained and rinsed
- 400 grams/14.5 oz tin champignon mushrooms drained and rinsed
To Serve (optional):
- rice
Garnish (optional):
- sesame seeds
Instructions
- Sauce: add the honey, soy sauce, garlic powder and onion powder to a small jug and whisk to combine then set aside.
- Chicken: place a large saute pan on the stove and turn the heat to high. Add the peanut oil, chicken, salt and pepper. Then cook the chicken for 8-10 minutes using a slotted spoon to help move and flip the pieces during this time. Then use the slotted spoon to lift the chicken up and out of the pan and place it into a paper towel lined bowl.
- Vegetables: without rinsing or cleaning the pan add the capsicum, zucchini, corn spears and mushrooms. Cook these for 2-3 minutes.
- Combine: once the vegetables are cooked add the cooked chicken back to the pan. Then pour the sauce over the dish, reduce the heat to medium-high and allow the dish to heat through.
- Serve: pair with store bought cooked rice heated in the microwave.
- Garnish: sprinkle sesame seeds all over the chicken stir fry and provide bowls and chopsticks for serving.
Notes
- Note 1 Peanut oil: is best for its ability to enhance the flavours of Asian dishes. I recommended it over olive oil for this dish.
- Note 2 Chicken Thighs: skinless boneless chicken thighs are the easiest and what you see being used in the photos throughout the post. Chicken breast is an alternative.
- Note 3 - 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 4 - 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.
Nutrition
Calories: 688kcal | Carbohydrates: 64g | Protein: 37g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 172mg | Sodium: 1767mg | Potassium: 999mg | Fiber: 4g | Sugar: 44g | Vitamin A: 1527IU | Vitamin C: 62mg | Calcium: 44mg | Iron: 3mg