Sticky Honey Soy Chicken Stir Fry

Recipe Information

This sticky honey-soy chicken recipe will up the ante on your regular stir-fry. It's a tasty dinner without the fuss, and it only takes 10 minutes to prepare.

List of ingredients  for this recipe:

• 1/3 cup (80ml) honey
• 2 Tbs light soy sauce
• 3 garlic cloves, crushed
• 1 Tbs rice wine vinegar
• 500g Chicken Thigh Fillets, chopped
• 1 Tbs sesame oil
• 1 brown onion, cut into thin wedges
• 1 carrot, peeled, halved lengthways, thinly sliced
• 1 bunch buk choy, coarsely chopped, leaves and stems separated
• 1 red capsicum, seeded, chopped
• 3 Tsp cornflour
• 1/2 cup (75g) cashews, toasted, chopped
• Spring onion curls, to serve

Preparation Steps

01In a small container, combine the honey, soy sauce, garlic, and vinegar. Place the chicken  In a large mixing basin.  Pour half of the honey mixture over the top and toss to incorporate. Set aside for 5 minutes to allow the flavours to blend.

02In a large nonstick stir fry pan or wok, heat half the oil over high heat. Cook the chicken in 3 batches for 4 minutes, tossing occasionally, or until browned and cooked through. To keep warm, transfer to a heatproof bowl and cover with foil.

03Clean the pan or wok with a damp cloth. In a pan or wok, heat the remaining oil over high heat. Stir in the onion for 2 minutes, or until gently browned. Stir-fry the carrots, buk choy stems, and capsicum for 3 minutes, or until the vegetables are just soft.

04Add the remaining honey mixture to the skillet or wok with the chicken. In a mixing bowl, combine cornflour and 1 tablespoon of water. Cook, stir constantly, for 2 minutes or until the sauce thickens, adding the cornflour mixture to the chicken mixture.

05Cashews and buk choy leaves should be added at this point. Stir in the buk choy leaves until they wilt somewhat. Curls of spring onion are added as a finishing touch.