RecipeTin Eats’ honey-soy chicken stir-fry is the quick dish you’ll want on high rotation

Name: RecipeTin Eats’ honey-soy chicken stir-fry is the quick dish you’ll want on high rotation
Cook time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 tbsp vegetable oil; 1 brown onion, cut into 1cm wedges; 500g chicken thigh fillets, sliced 1cm thick; 3 garlic cloves, finely chopped; 1 tbsp finely chopped fresh ginger; 100g green beans, cut in half (1 cup); 1 red capsicum, sliced 0.5cm (1 ½ cups); 200g cup mushroom, quartered (3 cups); 1 cup baby corn spears, long ones cut in half (about half a 400g can, drained); 2 tsp white sesame seeds; rice of choice, to serve

Nagi Maehashi

October 17, 2023

Honey soy chicken stir-fry.Rob Palmer STYLING: Emma Knowles

easyTime:< 30 minsServes:4

This is a big batch colourful stir-fry with lots of vegetables and juicy chicken bites in a crowd-pleasing honey-soy sauce.

Because it’s a big batch, the chicken is cooked separately first, then added back into the vegetables at the end. This avoids a stewing situation in case you don’t have a colossal gas burner like you find on the streets of Asia (that would be me).

SOS checklist

Less than $20 for 4 servings ✔
Less than 30 minutes ✔

Ingredients

3 tbsp vegetable oil
1 brown onion, cut into 1cm wedges
500g chicken thigh fillets, sliced 1cm thick
3 garlic cloves, finely chopped
1 tbsp finely chopped fresh ginger
100g green beans, cut in half (1 cup)
1 red capsicum, sliced 0.5cm (1 ½ cups)
200g cup mushroom, quartered (3 cups)
1 cup baby corn spears, long ones cut in half (about half a 400g can, drained)
2 tsp white sesame seeds
rice of choice, to serve

HONEY-SOY SAUCE

4 tsp cornflour
½ cup water
2 tbsp Shaoxing wine (see note)
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tsp sesame oil
⅛ tsp ground white pepper
3 tbsp honey (65g)

Method

Step 1
To make the honey-soy sauce, whisk the cornflour with a splash of water in a small bowl until it is lump-free. Then add the remaining water and all other sauce ingredients. Mix to combine, then set aside.
Step 2
Heat the oil in a large non-stick pan over a high heat. Cook the onion for one minute, stirring.
Step 3
Add the chicken, stirring until cooked through for about four minutes. Add the garlic and ginger to the pan to cook for the last 30 seconds. The chicken won’t get colour on it. Scoop out into a bowl using a slotted spoon (leave the oil behind).
Step 4
In the same pan, add the beans, capsicum, mushrooms and corn. Stir for two minutes or until the capsicum is tender-crisp.
Step 5
Put the chicken back into the pan. Pour on the sauce and stir for one minute. The sauce will thicken quite quickly. Scatter over the sesame seeds then serve on rice.

Notes

Shaoxing wine (Chinese cooking wine) gives the sauce depth of flavour. Substitute with mirin, cooking sake or dry sherry. For a non-alcoholic version, skip the Chinese cooking wine and swap half the water for low-salt chicken stock.