Honey soy chicken stir fry

I had planned on making chicken kebabs on my birthday but instead we were naughty and got a takeout instead. I really wished I made this instead. The flavours were wonderful and my takeaway was awful. Typical!

I had marinaded the chicken in salt and pepper with olive oil, honey, soy and a teeny pinch of cayenne pepper for 12 hours and the flavours were just divine. Thrown all into a stir fry with sesame oil and some veg and well it was delicious. I had it for lunch a few days letter and it was just as nice cold as it were hot.

Preparation: 10 minutes

Marinading: minimum 2 hours, but best 12 hours to overnight

Cooking: 20 minutes


300g chicken fillets, chopped into chunks

1 green pepper, diced

1 yellow pepper, diced

1 cup of red cabbage, shredded

1 carrot, thinly sliced

1 white onion, diced

6 mushrooms, diced

2 tbsp sesame oil

Salt & pepper to season

2 tbsp soy sauce

1/2 tsp olive oil

2 tbsp runny honey

Tesco Vegetable rice

Dash of cayenne pepper

1 tsp garlic granules



  • Slice your fillets into chunks and add to a bowl with salt and pepper, cayenne pepper, honey, 1 tbsp soy and olive oil and stir. Really mix the chicken into the sauce.
  • Refrigerate for a minimum of 2 hours, but best overnight.

This chicken mix works really well on skewers and grilled on a BBQ.

Stir fry

  • 5 minutes before you start cooking, take the chicken out the fridge.
  • To a wok, add sesame oil and garlic granules. Heat for a few seconds then add the chicken and stir. Cook for 10 minutes before you add all your vegetables.
  • Add 1tbsp soy sauce and stir to combine. Cook for 10 minutes on a low heat.
  • Check the Chicken, season and add a pack of vegetable rice. Stir the rice into the mix and cook for a few minutes.

Serve hot or cold with prawn crackers.


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