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Honey Soy Chicken Stir Fry with rice in a white bowl with chopsticks on top
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5 from 6 votes

Honey Soy Chicken Stir Fry

Honey Soy Chicken Stir Fry is an easy dinner recipe! Put your wallet away and make take out style chicken at home. With a simple stir fry sauce recipe! 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner
Cuisine: asian, Australian, International
Servings: 4
Calories: 688kcal
Author: Adrianne

Equipment

  • French pan or fry pan
  • Wooden spoon
  • Glass jug
  • Mini whisk

Ingredients

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

Instructions

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

Video

Notes

  • 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. 

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