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Honey Soy chicken with rice

Time: 30 mins Serves: 4


  • 1/3 cup (80ml) honey
  • 2 tbs light soy sauce
  • 3 garlic cloves, crushed 
  • 1 tbs rice wine vinegar
  • 500g Coles RSPCA Approved Australian 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
  • Steamed rice to serve


  1. Combine the honey, soy sauce, garlic and vinegar in a small jug. Place the chicken in a large bowl. Pour over half the honey mixture and toss to combine. Set aside for 5 mins to develop the flavours.
  2. Heat half the oil in a large non-stick stir frypan or wok over high heat. Cook the chicken, in 3 batches, stirring, for 4 mins or until browned and just cooked through. Transfer to a heatproof bowl and cover with foil to keep warm.
  3. Wipe the pan or wok clean. Heat the remaining oil in the pan or wok over high heat. Add onion and stir-fry for 2 mins or until lightly browned. Add the carrot, buk choy stems and capsicum and stir-fry for 3 mins or until the vegetables are just tender.
  4. Return the chicken to the pan or wok with the remaining honey mixture. Combine cornflour with 1 tbs of water in a bowl. Add cornflour mixture to the chicken mixture and cook, stirring, for 2 mins or until the sauce thickens. Add cashew and buk choy leaves. Stir until buk choy leaves just wilt. Sprinkle with spring onion curls. Serve with rice.

This recipe can use our Minced Garlic as a substitute to cloves.

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