Honey Chicken Stir Fry

Stir frys are a fantastic way to use up leftover vegetables. This honey chicken stir fry is a really lovely filling and healthy meal that can be made in well under 30 minutes. Why order takeout when you can make it yourself!

This recipe serves one – double up as needed!


  • 1 chicken breast, diced
  • 1 small carrot, peeled and sliced
  • 1/4 red pepper, sliced
  • 3 florets of broccoli, cut into smaller pieces
  • 1/2 a small onion, diced
  • 1 garlic clove, grated
  • 1 teaspoon fresh ginger, grated
  • 1 pint chicken stock
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1/4 tablespoon cornflour
  • 65g basmati rice (or rice of choice)


  1. Mix the cornflour with 60mls of the chicken stock in a small bowl. Then add 1 tablespoon of the honey and the soy sauce and stir. Leave the sauce to the side for later.
  2. Bring the rest of the chicken stock to the boil in a large pot (adding extra water if needed) and cook the rice according to the packet instructions.
  3. Heat some oil in a pan / wok over medium – high heat. Add the diced chicken and the remaining 1 tablespoon of honey and cook through.
  4. When cooked, remove the chicken from the pan and leave to the side.
  5. Add another little bit of oil to the pan and add in the broccoli, carrots, red pepper and onion and keep them moving with a wooden spoon until cooked but still crunchy (around 5 minutes).
  6. Add the chicken back to the pan, with the garlic and ginger, and stir for around 30 seconds before adding the sauce. Leave the sauce to simmer and thicken for a couple of minutes.
  7. Add the rice into the pan with the chicken and vegetables and mix so the sauce coats the rice completely.

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