Honey Soy Stir Fry Recipes

HONEY SOY CHICKEN STIR FRY

Steps:

• STIR FRY YOUR VEGGIES BRIEFLY - Heat a large pan on the stove top. Add 1 tablespoon oil, broccoli and carrots. Stir fry your veggies for 2- 4 minutes for them to soften slightly. Don't overcook as you want them to be crunchy and bright in color. Remove them from the pan and set them aside. 2-4 MINUTES
• FRY & BROWN YOUR CHICKEN - Use the same pan, add the remaining olive oil and chicken pieces. Don'' overcrowd your pan as this causes the chicken to release too much moisture. If needed, cook in batches. You want to sear your chicken all round. 5 MINUTES
• PREP YOUR HONEY GARLIC SAUCE - While your chicken is sizzling, prep your sauce. Mix together the tamari (or soy sauce), stock, honey, garlic and ginger until well combined. MAKE UP YOUR CORN FLOUR SLURRY - mix corn flour and COLD Water until smooth.
• ADD THE SAUCE TO THE CHICKEN - pour the sauce and cornflour mix over your chicken. STIR CONSTANTLY until sauce thickens. This will only take a couple of seconds. If your chicken needs a couple more minutes to cook through, this this is the time to let it simmer for a bit in it's sauce.
• ADD THE VEGGIES - Stir in your brocolli and carrots and stir gently to heat through and coat every piece in delcious, sticky honey sauce.

HONEY SOY CHICKEN STIR FRY

Steps:

• Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste.
• Add the chicken to the pan in a single layer and cook until browned. You may need to work in batches.
• Add the ginger to the chicken and cook for 30 seconds more.
• Place the chicken mixture on a plate and cover with foil to keep warm.
• Add the zucchini and red bell pepper to the pan and cook for 3-4 minutes or until softened. Add the chicken back to the pan with the vegetables.
• In a bowl whisk together the chicken broth, honey and soy sauce.
• In a small bowl mix the cornstarch with a tablespoon of cold water.
• Pour the chicken broth mixture over the chicken and vegetables; cook for 30 seconds.
• Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
• Sprinkle with green onions and serve.

HONEY CHICKEN STIR-FRY

Steps:

• Mix cornstarch and water until smooth. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry chicken and garlic 1 minute. Add honey, soy sauce, salt and pepper; cook and stir until chicken is no longer pink, 2-3 minutes. Remove from pan., In same pan, stir-fry vegetable blend in remaining oil just until tender, 4-5 minutes. Return chicken to pan. Stir cornstarch mixture and add to pan; bring to a boil. Cook and stir until thickened, about 1 minute. Serve with rice if desired.

HONEY PLUM SOY STIR-FRY

Steps:

• Place the soy sauce, honey, plum preserves, chicken stock, cornstarch, ginger, sriracha, garlic and scallions in a mason jar. Secure the lid and shake until everything is combined. Set aside.
• Heat the peanut oil in a large skillet over a medium-high heat. When the oil is hot, add the chicken and cook for 2 minutes, then remove and set aside. Add the onions, broccoli and cauliflower and cook until the veggies have softened but still have a bite, 4 to 5 minutes.
• Return the chicken to the skillet and pour over the sauce. Stir everything together and cook until the sauce is very thick, 1 to 2 minutes. Add a little water if needed to make it more saucy.
• Serve the stir-fry over cooked rice. Garnish with some sliced scallions and sesame seeds. Enjoy.

HONEY-GARLIC CHICKEN STIR-FRY

Steps:

• Heat oil in a wok over medium heat. Add chicken and garlic, and season with salt and pepper. Cook and stir until chicken is browned, about 5 minutes. Add honey and 1 tablespoon soy sauce; stir to coat chicken. Transfer chicken to a plate, leaving juices in the wok.
• Add frozen vegetables, mushrooms, and remaining soy sauce to the wok. Cook and stir over medium heat until vegetables are crisp on the outside and tender on the inside, about 7 minutes.
• Stir chicken back into the wok and cook until no longer pink in the centers and sauce has reduced, 5 to 10 minutes.
• Meanwhile, stir water and rice together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 5 minutes.
• Serve chicken and vegetables over hot rice.

STIR FRY SAUCE

Steps:

• Place all the sauce ingredients in a small bowl and whisk together. The sauce can be used to stir fry vegetables, meat, fish and noodles.
• To use the sauce, heat the oil in a wok, then add your choice of meat, vegetables or fish. Fry for a minute over a high heat to seal, and then add the stir fry sauce, before continuing to stir-fry for a further four minutes or so until the ingredients are fully cooked. Serve immediately.