Honey Soy Chicken Vegetable Stir Fry
5 (1)

Honey Soy Chicken Vegetable Stir Fry<div class="yasr-vv-stars-title-container"><div class='yasr-stars-title yasr-rater-stars'
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The pairing of these classic ingredients adds so much depth to this beautiful stir fry. There is a reason the Honey Soy Chicken Stir fry is a favorite dish all over the world. That sweetness of the Honey cutting through the saltiness of the Soy and that punch of Ginger make this such a winning dish. This is also a very easy dish to make. Throw all the ingredients into 1 pan, cook up on a high heat then you’re ready to eat!

What is so great about stir fry is you can really use whatever vegetables you like. It’s a perfect dish when you’ve got a bunch of leftovers vegetables in the fridge that you’re not sure what to do with. A couple of vegetables that always go well in a stir fry are Carrots, Celery, Onions, Green Beans and Snap Peas. So many vegetables will work, however just be wary of cooking times as you add them. For instance: Potatoes will take longer to cook than Bell Peppers

Honey Soy Chicken Stir Fry in Bowl
A delicious and super simple meal for a healthy week night dinner

The key to a good stir fry is to cook quickly, and at a high temperature. You want to ensure everything is cooked however the vegetables maintain their crunch. Lots of different textures make for a great stir fry!

This stir fry recipe is served with some simple Jasmine Rice. You can also serve this stir fry with Noodles if you prefer

Recipe Details


2 – 4 people

Prep time

2 hours (for marinade)

Cooking time

10 minutes

Total time

2 hours, 10 minutes

Honey Soy Chicken Vegetable Stir Fry Recipe


  • 1.5 lbs. Boneless Skinless Chicken Thighs, cut into bite sized pieces
  • 1 tbsp. Soy Sauce
  • 1 tbsp. Dark Soy Sauce
  • 1 tsp. Chinese Vinegar
  • 3 tbsp. Honey
  • 4 tbsp. Grated Ginger
  • 2 tbsp. Garlic, peeled and finely chopped
  • 1 Carrot, diced
  • 2 Celery Storks, diced
  • 1 Onion (Red or Yellow), sliced
  • ½ Bell Pepper, diced
  • 4 oz. (½ cup) Snap Peas, sliced lengthways
  • 1 tsp. Vegetable Oil
  • 1 cup Jasmine Rice
  • 1 ½ cups water


  1. We begin by creating the Chicken Marinade. In a large bowl combine the Soy Sauces, Chinese Vinegar, Honey, Garlic, and Ginger. Mix well to combine then add your Chicken Pieces
  2. Ensure all the Chicken is well coated then cover in Food wrap and refrigerate for a minimum of 2 hours, preferably overnight
  3. Before cooking, remove the Chicken from the fridge and bring back to room temperature
  4. Prepare the rice by Boiling the Water then adding into a saucepan with the Rice. Cover on a simmer for 10 minutes, then turn off the heat for another 10 minutes. Season with a tsp. of Salt
  5. Heat the vegetable oil in a large frying pan or wok over high heat then add in the Onions, Carrot, Snap Peas, and Celery
  6. Stir fry the vegetables for 2-3 minutes then add the Bell Pepper and Marinated Chicken with all that delicious marinade sauce
  7. Continue to cook on a high heat for 3-4 minutes until the Chicken is cooked through. It should not take too long given the Chicken has been cut into bite sized pieces
  8. Once the Chicken is cooked and has an internal temperature of 160 degrees the dish is done and ready to serve alongside the Jasmine Rice

You can garnish the dish with some crushed peanuts or Red Chili Flakes if you like. Totally optional but these do add additional textures and flavor profiles. If you’ve still got room afterwards, check out some of our delicious Desserts here to finish off the meal. Enjoy!

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