Honey soy chicken

Sweet honey chicken! This modern Asian dish goes heavenly with steamed jasmine rice or softened rice stick noodles and is great for the whole family.

  • 5 mins preparation
  • 20 mins cooking
  • 3 hrs marinating
  • Serves 4
  • Print
Honey soy chicken


Honey soy chicken
  • 1/4 cup (90g) honey
  • 1/4 cup (60ml) soy sauce
  • 1/2 teaspoon chinese five-spice powder
  • 1 tablespoon dry sherry
  • 1 clove garlic, crushed
  • 1 teaspoon finely grated fresh ginger
  • 700 gram chicken breast fillets, sliced thinly
  • 1 tablespoon peanut oil
  • 1 large brown onion (200g), sliced thinly
  • 1 tablespoon sesame seeds
  • 500 gram baby pak choy, quartered
  • 500 gram choy sum, chopped coarsely
  • 2 tablespoon dry roasted peanuts, chopped coarsely
  • 1 fresh long red chilli, sliced thinly


Honey soy chicken
  • 1
    Combine honey, sauce, five-spice, sherry, garlic and ginger in a small screw-top jar; shake well. Place chicken in a medium bowl, combine with half the honey mixture; cover, refrigerate for 3 hours or overnight. Reserve the remaining honey mixture, covered, in the fridge.
  • 2
    Drain chicken, discard marinade. Heat half the oil in a wok; stir-fry chicken and onion, in batches, until chicken is browned. Remove from wok.
  • 3
    Heat remaining oil in wok; stir-fry seeds until browned lightly. Return chicken to wok with pak choy, choy sum and reserved honey mixture; stir-fry until vegetables are just wilted. Sprinkle with peanuts and chilli to serve.


Baby pak choy is distinguished from baby buk choy by its pale green-coloured stems, while the stems of baby buk choy are white

More From Women's Weekly Food