Honey soy chicken

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.


  • 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


  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.