Is Honey Soy Glazed Chicken with Stir Fried Vegetables vegetarian?

No, it contains chicken thighs, so it is not vegetarian.

How do I stop a honey soy glaze burning?

Lower the heat to medium before pouring it in and keep turning the chicken. Honey caramelises quickly and scorches on high heat.

How do I keep stir-fried broccoli and peppers crisp?

Stir-fry them in a wok over medium-high heat for 5-7 minutes, keeping them moving, and stop while they still have bite. Cutting everything to a similar size lets the carrot, broccoli and pepper finish together.

Can I use chicken breast instead of thighs?

Yes, but slice it thinner and cook it for less time. Breast dries out faster than thigh, so pull it off the heat as soon as it's cooked through.

Honey Soy Glazed Chicken With Stir Fried Vegetables Recipe

Name: Honey Soy Glazed Chicken with Stir Fried Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 4X150G Boneless Chicken Thighs 4X150G (Skin On); - Amoy Dark Soy Sauce; 250G Spanish Lemon Honey, 250G; 50G Black Garlic Cloves, 50G; 65G Natoora Root Ginger; 207 Ml Lee Kum Kee Pure Sesame Oil, 207Ml; 100 g Yorkshire English Carrots 100G; 1 Broccoli - 1 Head; 1 piece Yellow Bell Pepper; Bunch Spring Onion (Bunch); 250G Tilda Wholegrain Basmati Rice 250g; - Biona Capers in Olive Oil; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g

Chinese cuisine · 337 calories

About this recipe

Honey Soy Glazed Chicken with Stir-Fried Vegetables is a perfect harmony of sweet and savory flavors. This Chinese-inspired dish features tender chicken thighs, caramelized in a luscious honey soy glaze, paired with vibrant stir-fried vegetables and fluffy rice for a complete and satisfying meal. The glaze, infused with garlic and ginger, delivers a delightful depth of flavor that complements the crisp textures of the carrots, broccoli, and bell peppers. It's a dish that's as nourishing as it is flavorful, providing a hearty dose of protein, fiber, and essential nutrients to fuel your evening. Whether you're craving something comforting or looking to elevate your dinner table, this recipe is a delicious option that combines simplicity and sophistication.

Ingredients

4X150G Boneless Chicken Thighs 4X150G (Skin On)
- Amoy Dark Soy Sauce
250G Spanish Lemon Honey, 250G
50G Black Garlic Cloves, 50G
65G Natoora Root Ginger
207 Ml Lee Kum Kee Pure Sesame Oil, 207Ml
100 g Yorkshire English Carrots 100G
1 Broccoli - 1 Head
1 piece Yellow Bell Pepper
Bunch Spring Onion (Bunch)
250G Tilda Wholegrain Basmati Rice 250g
- Biona Capers In Olive Oil
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g

Instructions

1. Rinse and pat dry the chicken thighs, trimming any excess fat if necessary.
2. In a small bowl, mix the soy sauce, honey, grated garlic, and grated ginger to create the glaze.
3. Heat a non-stick pan over medium-high heat, add the sesame oil, and sear the chicken thighs until golden brown on both sides, about 4 minutes per side.
4. Reduce the heat to medium, pour the honey soy glaze over the chicken, and simmer for 8-10 minutes until the sauce thickens and coats the chicken.
5. While the chicken cooks, rinse and chop the carrots, broccoli, and bell peppers into bite-sized pieces.
6. Heat olive oil in a wok over medium-high heat and stir-fry the vegetables for 5-7 minutes until tender but still crisp.
7. Season the vegetables with a pinch of salt and black pepper, tossing well to combine.
8. Cook the rice according to package instructions until fluffy and fully cooked.
9. Slice the spring onions finely and set aside for garnish.
10. Plate the cooked rice, top with glazed chicken, and arrange the stir-fried vegetables on the side.
11. Sprinkle the sliced spring onions over the dish for a fresh and vibrant touch.

How to make Honey Soy Glazed Chicken With Stir Fried Vegetables

Make the glaze. Rinse and pat dry the chicken thighs, trimming any excess fat. Mix the soy sauce, honey, grated garlic and grated ginger in a small bowl to make the glaze.
Sear and glaze the chicken. Sear the chicken in sesame oil over medium-high heat for about 4 minutes per side until golden. Reduce to medium, pour over the glaze and simmer for 8-10 minutes until thickened and the chicken is cooked through.
Stir-fry the vegetables. Chop the carrots, broccoli and bell peppers into bite-sized pieces and stir-fry in olive oil over medium-high heat for 5-7 minutes until tender but crisp. Season with salt and black pepper.
Cook the rice. Cook the rice according to the package instructions until fluffy and fully cooked. Finely slice the spring onions and set them aside for garnish.
Plate and garnish. Plate the rice, top with the glazed chicken and arrange the stir-fried vegetables on the side. Sprinkle over the sliced spring onions to finish.

Frequently asked questions

How long does Honey Soy Glazed Chicken with Stir Fried Vegetables take to make?: About 45 minutes: 15 minutes of prep and 30 minutes of cooking.
Is Honey Soy Glazed Chicken with Stir Fried Vegetables vegetarian?: No, it contains chicken thighs, so it is not vegetarian.
How do I stop a honey soy glaze burning?: Lower the heat to medium before pouring it in and keep turning the chicken. Honey caramelises quickly and scorches on high heat.
How do I keep stir-fried broccoli and peppers crisp?: Stir-fry them in a wok over medium-high heat for 5-7 minutes, keeping them moving, and stop while they still have bite. Cutting everything to a similar size lets the carrot, broccoli and pepper finish together.
Can I use chicken breast instead of thighs?: Yes, but slice it thinner and cook it for less time. Breast dries out faster than thigh, so pull it off the heat as soon as it's cooked through.