HONEY SOY CHICKEN STIR FRY
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This simple honey soy chicken stir fry is a great family meal. It features only basic ingredients yet still packs a flavour punch.

Honey soy chicken stir fry on brown rice and quinoa.

This is a dinner you can whip up when you don’t have many ingredients on hand. Choose your meat (chicken, pork, beef and fish will all work) and add any veggies you like. Frozen veggies work well too, and you’ll likely have all the ingredients for the sauce already in the pantry. Too easy!

If you happen to have any leftovers, this chicken stir fry makes a great lunch the next day.

 

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Honey soy chicken stir fry on brown rice and quinoa.

HONEY SOY CHICKEN STIR FRY

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 35 minutes
Serves: 4

This simple honey soy chicken stir fry is a great family meal. It features only basic ingredients yet still packs a flavour punch. Makes great leftovers for lunch too!

QUICK PRINT

Ingredients

STIR FRY SAUCE

  • 2 cloves garlic
  • 1 tsp chicken stock powder dissolved in 1/2 cup boiling water (125ml)
  • 1/4 cup soy sauce (60ml)
  • 3 1/2 Tbsp honey
  • 1 Tbsp sesame oil
  • 2 tsp cornflour

STIR FRY

  • 600 g chicken tenderloins or boneless, skinless chicken thighs (1lb 5oz)
  • 1 red capsicum
  • 1 carrot
  • 1 courgette
  • 1 brown onion
  • 2 spring onions (optional)
  • 1 Tbsp peanut oil
  • 2 x 250 g microwave pouches brown rice or brown rice and quinoa (2 x 8.8oz)
  • 1 Tbsp sesame seeds

Instructions

  1. MAKE STIR FRY SAUCE

    Crush garlic. Place in a medium-sized bowl with the stock mixture, soy sauce, honey, sesame oil and cornflour. Whisk until well combined.

  2. PREPARE STIR FRY INGREDIENTS

    Dice chicken into 2cm / 0.8in pieces and season with salt and pepper. Dice capsicum, carrot and courgette. Slice onion into thin half rings. Thinly slice spring onions, if using.

  3. COOK STIR FRY

    Heat 1/2 tablespoon of the oil in a large wok or frying pan on high. Add the chicken and cook until browned all over and virtually cooked through (you may want to do this in two batches, to avoid overcrowding the pan). Remove onto a plate.

  4. Add remaining 1/2 tablespoon oil to wok, then the capsicum, carrot, courgette and brown onion. Stir fry until tender (3-4 minutes). Return chicken to pan.

  5. Reduce heat to medium-high, then pour the stir fry sauce over the chicken and veggies. Simmer for a couple of minutes, until sauce has thickened slightly. While sauce is simmering, microwave rice according to instructions on the packet.

  6. SERVE

    Divide rice between warmed serving bowls and top with stir fry. Sprinkle with spring onions, if using, and sesame seeds.

Recipe Notes

WINE MATCH: A Riesling.
GLUTEN-FREE OPTION: Choose gluten-free stock powder and soy sauce. Make sure cornflour is gluten-free.
INGREDIENT SWAPS / NOTES: You could swap the rice for 350g / 12.3oz pre-cooked Singapore noodles, if you prefer. Add them into the stir fry at the same time as you add the sauce.
STORING AND REHEATING: Store individual portions in airtight containers in the fridge and reheat in the microwave. You can keep the rice separate if you don’t want it to absorb the sauce.

 

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