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Honey soy chicken stir-fry

Honey soy chicken stir-fry

Total Time
30 min
15 min
15 min
You can’t beat the flavour combo of honey soy chicken. To change it up, try swapping the snow peas for green beans or broccoli florets.


Chicken thigh, skinless, raw

450 g, (buy 500g), fat trimmed, thinly sliced

Soy sauce

2 tbs


2 tbs


1 tbs

Peanut oil

1 tbs

Fresh ginger

1 tsp, finely grated


1 clove(s), crushed

Baby corn

115 g, fresh, halved lengthways

Red capsicum

1 large, thinly sliced

Snow peas

150 g, trimmed, halved

Chicken stock

¼ cup(s), (60ml)

Green shallot(s)

2 individual, thinly sliced


  1. Combine chicken, soy sauce, honey and cornflour in a shallow glass or ceramic dish. Toss to coat. Cover and refrigerate for 3 hours. Drain chicken, reserving marinade.
  2. Heat half the oil in large non-stick wok over high heat. Stir–fry chicken, in batches, for 2–3 minutes or until browned. Transfer to a plate.
  3. Heat remaining oil in same wok over medium–high heat. Add ginger, garlic, corn, capsicum and snow peas and stir–fry for 2 minutes.
  4. Return chicken to wok with stock and reserved marinade. Stir–fry for a further 3–4 minutes, until sauce boils and chicken is cooked through. Serve scattered with shallots.


COOK'S TIP: Serve with ½ cup (85 g) cooked brown rice per serve. TO REFRIGERATE: Store individual portions of leftover stir–fry in reusable containers for up to 2 days. To reheat, stir-fry or microwave until hot, adding a splash of water if sauce is too thick.