RecipeTin Eats’ honey-soy chicken stir-fry is the quick dish you’ll want on high rotation
This is a big batch colourful stir-fry with lots of vegetables and juicy chicken bites in a crowd-pleasing honey-soy sauce.
Because it’s a big batch, the chicken is cooked separately first, then added back into the vegetables at the end. This avoids a stewing situation in case you don’t have a colossal gas burner like you find on the streets of Asia (that would be me).
SOS checklist
- Less than $20 for 4 servings ✔
- Less than 30 minutes ✔
Ingredients
3 tbsp vegetable oil
1 brown onion, cut into 1cm wedges
500g chicken thigh fillets, sliced 1cm thick
3 garlic cloves, finely chopped
1 tbsp finely chopped fresh ginger
100g green beans, cut in half (1 cup)
1 red capsicum, sliced 0.5cm (1 ½ cups)
200g cup mushroom, quartered (3 cups)
1 cup baby corn spears, long ones cut in half (about half a 400g can, drained)
2 tsp white sesame seeds
rice of choice, to serve
HONEY-SOY SAUCE
4 tsp cornflour
½ cup water
2 tbsp Shaoxing wine (see note)
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tsp sesame oil
⅛ tsp ground white pepper
3 tbsp honey (65g)
Method
Step 1
To make the honey-soy sauce, whisk the cornflour with a splash of water in a small bowl until it is lump-free. Then add the remaining water and all other sauce ingredients. Mix to combine, then set aside.
Step 2
Heat the oil in a large non-stick pan over a high heat. Cook the onion for one minute, stirring.
Step 3
Add the chicken, stirring until cooked through for about four minutes. Add the garlic and ginger to the pan to cook for the last 30 seconds. The chicken won’t get colour on it. Scoop out into a bowl using a slotted spoon (leave the oil behind).
Step 4
In the same pan, add the beans, capsicum, mushrooms and corn. Stir for two minutes or until the capsicum is tender-crisp.
Step 5
Put the chicken back into the pan. Pour on the sauce and stir for one minute. The sauce will thicken quite quickly. Scatter over the sesame seeds then serve on rice.
Notes
- Shaoxing wine (Chinese cooking wine) gives the sauce depth of flavour. Substitute with mirin, cooking sake or dry sherry. For a non-alcoholic version, skip the Chinese cooking wine and swap half the water for low-salt chicken stock.
Appears in these collections
- 14 healthy midweek meals anyone can make in minutes
- Adam Liaw’s simple sweet and sour pork, plus more favourite retro Chinese fakeaways to make at home
- 25 of RecipeTin’s midweek winners ready in 30 minutes (or less!)
- Keep calm and curry on: Good Food’s 50 most popular recipes of 2023
- 10 easy RecipeTin Eats’ chicken recipes ready in 30 minutes or less
The best recipes from Australia's leading chefs straight to your inbox.
Sign up- More:
- The SOS Series
- Chicken
- Onion & leek
- Green beans
- Mushrooms
- Corn
- Chinese
- Stir-fry
- Main course
- Midweek dinner
- Quick & easy
- Family meals
From our partners
Similar Recipes
A simple trick makes RecipeTin Eats’ chicken noodle soup midweek friendly
- 30 mins - 1 hr
- Nagi Maehashi
Oh crumbs! RecipeTin’s secret to making cheap but chewy minute steak a juicy, tasty joy
- 30 mins - 1 hr
- RecipeTin Eats
RecipeTin Eats’ one-pot spiced chickpeas and mushrooms is a vegetarian slam-dunk
- 30 mins - 1 hr
- RecipeTin Eats
The RecipeTin magic touch that lifts these tuna patties from meh to marvellous
- 30 mins - 1 hr
- RecipeTin Eats
More by RecipeTin Eats
Oh crumbs! RecipeTin’s secret to making cheap but chewy minute steak a juicy, tasty joy
- 30 mins - 1 hr
- RecipeTin Eats
RecipeTin Eats’ one-pot spiced chickpeas and mushrooms is a vegetarian slam-dunk
- 30 mins - 1 hr
- RecipeTin Eats
The RecipeTin magic touch that lifts these tuna patties from meh to marvellous
- 30 mins - 1 hr
- RecipeTin Eats
What do you call this, dhal? No, it’s RecipeTin Eats’ lentil chickpea coconut curry
- 30 mins - 1 hr
- RecipeTin Eats