Honey chicken with buk choy and sesame

If you pop the chicken in the marinade in the morning, this dish can be on the table in under 30 minutes. Chicken thigh fillets are better than the breast for this dish as the thigh meat is more tender and juicy.

  • 30 mins cooking
  • Serves 4
  • Print


Honey chicken with buk choy and sesame
  • 600 gram chicken thigh fillets, chopped coarsely
  • 1/4 cup (60ml) light soy sauce
  • 1/4 cup (90g) honey
  • 2 centimetre piece (10g) fresh ginger, grated
  • 1 clove garlic, crushed
  • 2 tablespoon fresh coriander, finely chopped
  • 1 tablespoon vietnamese mint, finely chopped
  • 1 tablespoon peanut oil
  • 2 teaspoon sesame oil
  • 1 (100g) red onion, sliced thinly
  • 1 (150g) red capsicum , chopped coarsely
  • 300 gram buk choy, trimmed, shredded finely
  • 2 tablespoon black sesame seeds


Honey chicken with buk choy and sesame
  • 1
    Combine chicken, sauce, honey, ginger, garlic and herbs in medium bowl. Drain chicken, reserve marinade.
  • 2
    Heat peanut oil in wok, stir-fry chicken, in batches, until browned. Remove from wok.
  • 3
    Heat sesame oil in wok, stir-fry onion and capsicum until vegetables are tender. Add buk choy and reserved marinade, stir-fry until mixture boils and buk choy wilts.
  • 4
    Return chicken to wok, stir-fry until hot, season to taste. Serve sprinkled with black sesame seeds.


Chicken mixture can be marinated for a few hours or overnight in the fridge.

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