Sticky Honey Soy Chicken & Vegetable Stir-Fry

A quick, vibrant weeknight stir-fry loaded with colourful, crisp-tender vegetables and juicy chicken, all coated in a glossy honey soy glaze with hints of garlic, ginger, and sesame. Ready in under 30 minutes, this dish balances sweet, salty, and tangy flavours while keeping the veggies crunchy and fresh. Serve over steamed rice or noodles for a fast, family-friendly dinner that's as good for meal prep as it is for a busy Tuesday night.

Serves: 4 | Cooking Time:

  • 500g chicken thighs or tenderloins, sliced
  • 250g broccoli, cut into small florets
  • 120g snow peas, trimmed
  • 150g carrots, thinly sliced
  • 100g cabbage, finely sliced
  • 1 tbsp cooking oil

Sticky Honey Soy Sauce

  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar or lime/lemon juice
  • 1 tsp sesame oil
  • 2 cloves garlic, crushed
  • 2 tsp grated ginger
  • 1 tsp cornflour
  • 2 tbsp water

To serve

  • 300–400g cooked rice or noodles

  1. Mix all the sticky honey soy sauce ingredients together in a small bowl.
  2. Heat a wok or large frying pan over high heat.
  3. Add the oil and chicken. Stir-fry for 5–6 minutes, until golden and cooked through. Transfer temporarily to a plate.
  4. Add the carrots and broccoli and stir-fry for 2–3 minutes.
  5. Add the cabbage and cook for another 1–2 minutes.
  6. Add the snow peas and return the chicken to the wok.
  7. Pour over the sauce and toss everything together for 1–2 minutes, until glossy and slightly thickened.
  8. Serve immediately with rice or noodles.

Tip:Keep the snow peas quite crisp — they're one of the stars of this meal.

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