Honey and Soy Chicken Stir Fry

POSTED BY Kimberley Bell | Jul, 11, 2019 |
Healthy honey, soy and chicken stir fry being prepared in a fry pan
AuthorKimberley BellCategoryDifficultyBeginner

Here's an easy delicious stir fry recipe you can whip up quickly, and only uses some basic household ingredients. No need packets needed! You can make your own easy stir fry sauce by using staple kitchen ingredients. (I always keep tamari sauce, liquid honey, and crushed garlic and ginger in my kitchen, as you can use them for all sorts of recipes). This recipe is gluten and dairy-free and can be made low carb simply by leaving out the rice noodles and adding extra vegetables. Perfect for feeding the whole family, or for singles and couples wanting a tasty leftover lunch box for the next day. And of course, this is nutritionally balanced so that you finish dinner feeling full and satisfied ūüôā Makes 4 Servings. Enjoy!

Healthy honey, soy and chicken stir fry being prepared in a fry pan
Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
Carbohydrates
 ½ Pack of rice noodles
Healthy Fats
 4 tbs sesame seeds
 4 tbs olive oil
Protein
 600 Chicken Breast
Non-starchy vegetables
 2 carrots
 1 brocolli
 1 white onion
 1 red or yellow capsicum
 1 cup mushrooms
Stir Fry Sauce
 1 tsp crushed garlic
 2 heaped tbs liquid honey
 1 tsp crushed ginger
  cup soy sauce or tamari sauce
 1 diced chilli (optional)
1

To make the honey soy sauce, combine tamari, garlic, ginger, and honey. Mix together and set aside.

2

Chop all non-starchy vegetable - set aside.

3

Dice chicken or beef on a separate chopping board - set aside

4

Heat oil in a non-stick wok (or a deep fry pan), and add the onion and chicken.
Sautee for 1-2 minutes and then add in the rest of the non-starchy vegetables and the stir fry sauce.

5

Whilst the vegetables are cooking, boil a jug of water, and pour hot water over the rice noodles in a heat-proof bowl. Leave to sit.

6

Keep stirring the vegetables in the wok until the carrot is cooked through (approx 15mins). Then remove from the heat. Drain the rice noodles, and serve next to the stir-fry OR add the noodles the wok and stir everything together before serving

7

Sprinkle over sesame seeds and toss through before serving

Ingredients

Carbohydrates
 ½ Pack of rice noodles
Healthy Fats
 4 tbs sesame seeds
 4 tbs olive oil
Protein
 600 Chicken Breast
Non-starchy vegetables
 2 carrots
 1 brocolli
 1 white onion
 1 red or yellow capsicum
 1 cup mushrooms
Stir Fry Sauce
 1 tsp crushed garlic
 2 heaped tbs liquid honey
 1 tsp crushed ginger
  cup soy sauce or tamari sauce
 1 diced chilli (optional)

Directions

1

To make the honey soy sauce, combine tamari, garlic, ginger, and honey. Mix together and set aside.

2

Chop all non-starchy vegetable - set aside.

3

Dice chicken or beef on a separate chopping board - set aside

4

Heat oil in a non-stick wok (or a deep fry pan), and add the onion and chicken.
Sautee for 1-2 minutes and then add in the rest of the non-starchy vegetables and the stir fry sauce.

5

Whilst the vegetables are cooking, boil a jug of water, and pour hot water over the rice noodles in a heat-proof bowl. Leave to sit.

6

Keep stirring the vegetables in the wok until the carrot is cooked through (approx 15mins). Then remove from the heat. Drain the rice noodles, and serve next to the stir-fry OR add the noodles the wok and stir everything together before serving

7

Sprinkle over sesame seeds and toss through before serving

Honey and Soy Chicken Stir Fry
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