A delicious honey soy chicken stir-fry that’s all things sweet and savoury! From pineapple and honey to soy sauce, garlic, and veggies!
It’s a stir-fry that you can have on your weekly meal rotation and won’t get over it!
Why you’ll love this recipe:
- Common ingredients that can often be found in the fridge and pantry.
- It’s interchangeable with what veggies you need to use up in the fridge.
- Quick to cook, a meal on the table in under 30 minutes.
Now, this recipe is very forgiving, as are most of my recipes! You can add any veggies you have on hand, just swap out any listed in the recipe card.
Looking for more easy dinner ideas:
Ingredients:
- 1 x 227g can diced pineapple, in juice
- 1/4 cup soy sauce
- 500g chicken breast, sliced into strips
- 1x green and 1 x red capsicum, sliced into strips
- Broccoli, small head, cut into small florets
- 1 x medium onion, sliced into long strips
- 1/4 cup (3Tbs) honey
- 3 tsp cornflour
- 2 Tbs olive oil
- spring onion, to serve (optional)
Instructions:
- Slice the onion, capsicums, and chicken breasts into thin strips. Cut broccoli into small florets.
- In a bowl, combine soy sauce, honey, garlic, corn flour and the drained pineapple juice from the canned pineapple. Whisk together to incorporate.
- Preheat the frypan to medium/high heat.
- Add 1 Tbs oil to the pan, cook the chicken until partially cooked, approximately 4 minutes. Remove to a separate bowl.
- Add remaining 1 Tablespoon of oil to the pan, then add the broccoli, capsicum, and onion. Cook for 2 minutes.
- Add pineapple and chicken back into the pan, cook for 2 minutes.
- Add sauce ingredients to the pan, cook for 4 minutes or until chicken is cooked through.
Variations:
- Try adding green beans, carrots, mushrooms, baby corn etc
- Add ginger for added flavour and tang
- Add salt and pepper to taste
Equipment needed:
- Frypan
- Chopping board
- Knife
- Bowl
- Whisk for sauce ingredients
- Spatula for stir-frying
Up to 3 days in an airtight container.
Yes, you can. Capsicum and broccoli will naturally be softer upon thawing, but over rice or noodles, etc., it is delicious and fine to freeze.
It can be frozen for up to 3 months in an airtight container or Ziplock bag.
Absolutely! Use what you have in the fridge.
Have you tried this recipe? Please leave a star review and let us know what you thought!
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Honey soy chicken stir-fry
- Total Time: 22 minutes
- Yield: 4 Servings 1x
- Diet: Dairy-Free
Description
This is a delicious honey soy chicken stirfry that’s all things sweet and savoury! From pineapple and honey to soy sauce, garlic, and veggies!!!
It’s a stir-fry that you can have on your weekly meal rotation and won’t get over it!
Ingredients
- 1 x 227g can diced pineapple, in juice (reserve juice)
- 1/4 cup soy sauce
- 500g chicken breast
- 1x green and 1x red capsicum
- 1 cup Broccoli, small head
- 1x onion, medium
- 1/4 cup (3Tbs) honey
- 3 tsp cornflour
- 2 Tbs olive oil
- spring onion, for garnish (optional)
Instructions
- Slice the onion, capsicum and chicken breasts into thin strips. Cut broccoli into small florets.
- In a bowl combine soy sauce, honey, garlic, corn flour and the drained pineapple juice from the can. Whisk together to incorporate.
- Preheat frypan to medium/high heat.
- Add 1 Tablespoon oil to the pan, cook chicken until partially cooked, approximately 4 minutes. Remove to a separate bowl.
- Add the remaining 1 Tablespoon of oil to the pan, then add the broccoli, capsicum and onion. Fry for 2 minutes.
- Add drained pineapple and chicken back into the pan and cook for 2 minutes.
- Add sauce ingredients to the frypan, stirring frequently, cook for 4 minutes or until chicken is cooked through.
Notes
- We have used Kikkoman soy sauce
- You can dice chicken into chunks, if preferred
- Swap out any veggies and replace them with what you have on hand
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Chinese