I created this Honey Soy Chicken Stir Fry to capture that irresistible sweet and savory flavor in a quick, weeknight-friendly dish. Tender pieces of chicken, crisp vegetables, and a glossy honey–soy sauce come together in under 35 minutes. It’s one of those meals that feels like takeout but is even better because I know exactly what’s going into it. I love how the sauce clings to every bite, delivering flavor all the way through.

Why You’ll Love This Recipe

I love this recipe because it’s fast, easy, and incredibly satisfying. The chicken turns out juicy and flavorful, while the stir-fried vegetables stay slightly crisp, giving the dish great texture. The sauce is the real star—balanced between salty, sweet, and tangy. It’s also incredibly versatile, which means I can mix and match vegetables or even swap in different proteins. Plus, everything cooks in one pan, which means cleanup is a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 Tablespoon oil – I usually use a light, neutral oil like canola or vegetable oil.

• 500 grams chicken thigh fillets or breast – I remove the fat and dice the chicken into small 2 cm pieces.

• 1 green capsicum – diced into bite-sized pieces.

• 1 red capsicum – also diced into bite-sized pieces.

• ¼ cup soy sauce – I use a regular soy sauce for rich flavor.

• ¼ cup chicken stock or water – this helps to thin the sauce and adds depth.

• ¼ cup honey – for that perfect touch of sweetness to balance the salty soy.

• 1 teaspoon apple cider vinegar – adds a subtle tang to lift the sauce.

• 3 teaspoons garlic – minced finely for bold, aromatic flavor.

• ½ teaspoon onion powder – for an extra savory layer.

• ¼ teaspoon pepper – to add a little warmth without overwhelming the dish.

• ½ teaspoon salt – just enough to enhance the flavors.

• 2 teaspoons cornflour – to help thicken the sauce to a glossy finish.

• 1 tablespoon chicken stock or water – mixed with cornflour to create a slurry.

• Toasted sesame seeds – optional, but I love the extra nutty crunch they add on top.

Directions

1. I start by toasting the sesame seeds if I’m using them. I place them in a dry pan over medium heat and stir constantly until they’re golden and aromatic. Then I set them aside for later.

2. If I’m serving the stir fry with rice, I begin cooking it now so it’s ready when the chicken is done.

3. I trim any fat off the chicken and dice it into 2 cm cubes.

4. I dice the green and red capsicums into similar-sized pieces so they cook evenly.

5. In a small bowl, I mix together the soy sauce, chicken stock (or water), honey, apple cider vinegar, garlic, onion powder, salt, and pepper. This becomes the base of the sauce.

6. In a large frying pan or wok, I heat the oil over medium-high heat. I add the chicken in batches so it browns nicely without overcrowding. Once all the chicken is browned, I return it all to the pan.

7. I add the diced capsicum to the pan and cook for about 2 minutes, stirring often so it doesn’t overcook.

8. I pour the prepared sauce over the chicken and vegetables and let it simmer for 3–4 minutes.

9. Meanwhile, I combine the cornflour with 1 tablespoon of water or stock to make a slurry.

10. I stir the slurry into the pan and let it simmer for another 2 minutes, or until the sauce thickens and becomes glossy.

11. I turn off the heat and serve the stir fry over hot rice, making sure to spoon extra sauce over the top.

12. I finish by sprinkling on the toasted sesame seeds for that final touch of flavor and crunch.

Servings And Timing

• Serves: 4 people

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Variations

• Vegetable Swap: I often use broccoli, snow peas, or green beans if I don’t have capsicum.

• Protein Options: This dish works well with sliced beef, prawns, or even tofu. I just make sure to adjust cooking times accordingly.

• Spicy Kick: If I want heat, I add a teaspoon of chili flakes or a drizzle of sriracha into the sauce.

• Low-Sodium Version: I swap regular soy sauce with low-sodium soy sauce to control the salt level.

• Gluten-Free: I use tamari instead of soy sauce and make sure my stock is gluten-free.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I prefer using a pan over medium heat, adding a splash of water or chicken stock to loosen the sauce. The microwave works too, but I make sure to stir halfway through to avoid uneven heating. I don’t recommend freezing it, as the vegetables can turn mushy and the sauce may separate.

FAQs

Can I use frozen vegetables?

Yes, I’ve used frozen stir fry mixes before when I’m short on time. I just make sure to thaw and drain them well so they don’t water down the sauce.

Is it okay to use chicken breast instead of thighs?

Absolutely. Chicken breast cooks quickly and stays tender if I don’t overcook it. I still prefer thigh for a juicier result, but both work great.

Can I double the sauce?

Yes, and I often do when I want extra to drizzle over rice. I just make sure to double the slurry as well to maintain the thickness.

How do I prevent the chicken from drying out?

I avoid overcooking and make sure to cook it in batches so it sears rather than steams. Thigh meat is more forgiving, so I use that when possible.

What can I serve with this dish besides rice?

I’ve served it with noodles, cauliflower rice, or even wrapped in lettuce cups for a low-carb option.

Conclusion

This Honey Soy Chicken Stir Fry has become one of my go-to recipes for a reason. It’s quick to make, full of flavor, and completely customizable based on what I have on hand. I love how the sauce pulls everything together into one satisfying dish. Whether I’m cooking for family or just making dinner for myself, it’s a reliable favorite that always hits the spot.

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