Honey Soy Chicken is one of our families favourites, now I bring you an easy stir fry version for you to make from scratch.
If you ask my children what they would like for dinner, their answer will often be Honey Soy Chicken. We are huge fans of the Lee Kum Kee’s Honey Soy Stir Fry sauce sachets. It is so quick and easy and super delicious.
We often purchase a delicious packet of honey soy chicken so I wanted to recreate that in a quick and delicious from scratch version.
What has resulted is a lovely stir fry that is so quick and easy to make, the meal prep takes longer than the cooking process!
The ingredients for this recipe are so easy and great dinner pantry staples. I tried to replicate both the strong honey soy flavours with the sweet and savoury flavours too.
You will need
-
Olive Oil
-
Chicken, thighs or breasts
-
Red & Green Capsicum
-
Soy Sauce
-
Chicken Stock
-
Honey
-
Garlic
-
Onion Powder
-
Apple Cider Vinegar
-
Salt & Pepper
-
Cornstarch
- Sesame Seeds (Optional)
You can make a honey soy chicken stir fry from just 3 sauce ingredients if you wish! You will have a perfectly lovely marinade from soy sauce, honey and chicken stock. I like to add the others to balance out all the flavours.
The method to create this one is lovely and simple. Like all stir fry’s it pays to have all of the ingredients prepared before you begin cooking.
I serve my dish with rice, so if you wish to have this on the go at the same time then keep that in mind.
To start with I will remove all the thick or visible fat from the chicken thigh fillets. I like to use chicken thigh as it is so tender and flavourful, but breast will work well also. The cut into cubes and set aside.
Slice the capsicums any way you choose, I often also use green beans or small broccoli florets, so feel free to amend the vegetable portion to what you have on hand.
Toast the sesame seeds before you begin the cooking process also. The best way to do this is in a dry frying pan over a low heat. Watch the entire time, swishing them around the pan.
Ensure they brown evenly and remove from the heat once they are lightly golden brown and set aside to cool. They last for ages if stored correctly in a sealed container either in a dark pantry or the fridge.
Once you have the meat and vege ready to go, whisk up the stir fry sauce ingredients. Then it is just a matter of cooking it all together!
To cook the chicken, add a little oil to the pan. I cook my chicken in batches so it can brown evenly without creating extra liquid. Then I add the capsicums to the pan and cook for a further minute or two
Then add the stir fry sauce to this and cook for a few minutes, stirring through to coat the meat.
While this comes to a simmer, prepare some cornflour in a little water or chicken stock, this will thicken the sauce.
Once you add the cornflour slurry to the sauce it will thicken within a few minutes then it is ready to serve! All cooked in under 15 minutes.
Today I have served my Honey Soy Chicken Stir Fry with rice, spooning generous servings of the chicken over bowls of rice with lots of the sauce, sprinkle with the sesame seeds and enjoy!
This will serve a family of 4. For our family of 2 adults, 2 teens and a tween we would double the recipe to accommodate 1kg of chicken.
I hope you love this recipe as much as we do.
Honey Soy Chicken Stir Fry
Delicious easy Honey Soy Chicken Stir Fry recipe
Ingredients
- 1 Tablespoon Oil
- 500 grams Chicken Thigh Fillets or Breast, fat removed
- 1 Green Capsicum, diced
- 1 Red Capsicum, diced
- ¼ Cup Soy Sauce
- ¼ Cup Chicken Stock (or water)
- ¼ Cup Honey
- 1 teaspoon Apple Cider Vinegar
- 3 teaspoons Garlic, minced
- ½ teaspoon Onion Powder
- ¼ teaspoon Pepper
- ½ teaspoon Salt
- 2 teaspoons Cornflour
- 1 Tablespoon Chicken Stock or Water
- Toasted Sesame Seeds to serve*
Instructions
- If using sesame seeds, toast them in a dry pan, stirring often until lightly golden brown and fragrant and set aside.
- If serving with rice have this cooking on the side
- Remove the visible fat from the chicken and dice into 2cm pieces and set aside.
- Rinse and dice the red and green capsicums and set aside
- In a small bowl combine the ingredients for the sauce; soy sauce, chicken stock, honey, apple cider vinegar, minced garlic, onion powder, salt & pepper and whisk to combine
- In a large frying pan or wok add the oil and heat, brown the chicken pieces in batches until seared and partially cooked through.
- Add all the chicken back into the frying pan and add the capsicums and cook for 2 minutes, stirring occasionally
- Add to this the stir fry sauce mixture and bring to a simmer for 3-4 minutes
- In a small cup add a tablespoon or 2 of water or chicken stock and add the cornflour to this and mix to combine well.
- Pour this into the frying pan and stir it through
- Allow the sauce to thicken, around 2 minutes and turn off the heat.
- Serve the chicken over bowls of rice, drizzle any remaining sauce over the top of each plate and sprinkle with the toasted sesame seeds
- Serve and enjoy!
Notes
How to toast Sesame Seeds?
In a dry frying pan place the sesame seeds and over a medium heat begin to swirl them around the pan to evenly toast them. Keep an eye on them to ensure they do not burn. You want an even light golden brown colour then remove them from the pan immediately.
How long do toasted sesame seeds last?
Once cooled and stored in an airtight container toasted sesame seeds will last several months in the fridge or dark pantry.
I cannot wait to hear what you think of this lovely quick dinner recipe.
If you love this style of cooking be sure to check out more of simple asian inspired recipes
Thank you so much for stopping by to check out my latest recipes on my blog. If you are not already be sure to follow me on Facebook or Instagram for more deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.
Happy Cooking!
Anna
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Jan Waite says
Really delicious, thankyou 🙂