Honey and soy chicken stir fry – Flavour-infused and delicious

Do you love an Asian stir fry oozing exotic flavours? This honey and soy chicken stir fry is a sensational explosion on your taste buds. This recipe is not only fragrant but also contains an array of contrasting textures thanks to a variety of veggies included.

Each bite is a burst of flavour on your palate. Don’t be surprised if you want to lick your plate afterwards to savour the delectable sauce. This honey and soy chicken stir fry can be served with Asian noodles or fluffy rice, whichever you prefer.

The best part of this recipe is that it will take you less than 30 minutes to cook up this appetising meal. After preparing this stir fry once, you will be tempted to cook it at least once a week. And your family will show their excitement every time they inhale the familiar aroma of this honey and soy chicken stir fry.

Let us know in the comments of this recipe if you have tried it out.

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Honey and soy chicken stir fry recipe

5 from 1 vote

Recipe by Carla Zinkfontein Course: MainCuisine: GlobalDifficulty: Easy

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Ingredients

• 
  

  1 tablespoon vegetable oil

  
  


• 
  

  2 chicken breast fillets, chopped into chunks

  
  


• 
  

  2 cloves garlic, peeled and minced

  
  


• 
  

  1 teaspoon minced ginger

  
  


• 
  

  1 red chilli, finely chopped

  
  


• 
  

  1 small onion, peeled and sliced

  
  


• 
  

  4 baby portabella mushrooms, sliced

  
  


• 
  

  ½ yellow pepper, deseeded and sliced

  
  


• 
  

  ½ red pepper, deseeded and sliced

  
  


• 
  

  6 baby corn, sliced in half, lengthways

  
  


• 
  

  1 sachet Lee Kum Kee Honey and Soy Stir Fry Sauce

  
  


• 
  

  2 spring onions, scallions, sliced into thin strips

  
  


• 
  

  1 teaspoon sesame seeds

  
  

Method

• Heat the vegetable oil in a wok or large frying pan (skillet).


• Add the chopped chicken and fry until lightly browned all over (about 5 minutes).


• Add the garlic, ginger, chilli and onion and cook for 3 minutes – until the onion has softened slightly.


• Add the mushrooms and cook for a minute, then add the yellow pepper, red pepper, baby corn. Stir fry together to 3 – 4 minutes, stirring regularly until hot throughout.


• Add the garlic, ginger and chilli flakes and cook for 30 seconds or so, until they release their fragrance.


• Add the soy sauce and sugar, stir, then add the cooked noodles.


• Continue to heat, stirring often for 3 – 4 minutes until hot throughout. Turn off the heat.


• By now the stir-fried chicken and vegetables should be cooked through. Add Honey and Soy Stir Fry Sauce and stir through with a splash of water.


• Heat for 2 minutes, then serve with the Asian noodles or rice topped with spring onions (scallions) and sesame seeds.

Notes

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