Korean Honey Soy Chicken With Stir Fried Vegetables Recipe

About this recipe

This Korean Honey Soy Chicken with Stir-Fried Vegetables is a delightful fusion of sweet, savory, and spicy flavors. Tender chicken thighs are marinated in a rich blend of soy sauce, honey, sesame oil, and Korean red pepper powder, creating a flavorful base that’s both satisfying and wholesome. Paired with stir-fried carrots, mooli radish, and chow chow vegetable, this dish brings vibrant textures and nutrients to your plate. The cooking process is straightforward and rewarding, involving marinating, skillet-searing, and stir-frying for a perfectly balanced meal. With 34g of protein per serving, it’s a great choice for maintaining energy levels and supporting muscle recovery. Whether it’s a weeknight dinner or a special occasion, this recipe combines authentic Korean flavors with a modern twist to please your taste buds and fuel your day.

Ingredients

• 360G The Black Farmer Free Range Thigh Fillets Skinless & Boneless
• - Amoy Dark Soy Sauce
• 250G Spanish Lemon Honey, 250G
• 207 Ml Lee Kum Kee Pure Sesame Oil, 207Ml
• - Korean Red Pepper Powder - Gochugaru
• 100 G Jumbo Garlic 100g
• 65G Natoora Root Ginger
• 100 g Yorkshire English Carrots 100G
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
• Bunch Spring Onion (Bunch)
• - Jalpur Rice Flour
• 1 L Africa'S Pure Palm Cooking Oil 1L
• - Maldon Flakes Sea Salt

Instructions

1. 1. Combine soy sauce, honey, sesame oil, Gochugaru, minced garlic, and grated ginger in a bowl to make the marinade.
2. 2. Coat the chicken thighs evenly in the marinade and let them sit for 20 minutes to absorb the flavors.
3. 3. Heat palm cooking oil in a large skillet over medium heat until shimmering.
4. 4. Add the marinated chicken thighs to the skillet and cook for 5-7 minutes on each side until golden brown and fully cooked.
5. 5. Remove the chicken from the skillet and set aside, keeping it warm under foil.
6. 6. In the same skillet, add more palm cooking oil and toss in the sliced carrots, julienned radish, and cubed chow chow vegetable.
7. 7. Stir-fry the vegetables for 5-7 minutes until they are slightly caramelized yet retain some crunch.
8. 8. Sprinkle rice flour over the vegetables and stir well to thicken any juices released during cooking.
9. 9. Season the vegetables with Maldon sea salt and toss them gently to combine.
10. 10. Slice the cooked chicken thighs into bite-sized pieces and return them to the skillet with the vegetables.
11. 11. Toss the chicken and vegetables together to coat them in the remaining sauce, ensuring even distribution.
12. 12. Garnish with sliced spring onions for added freshness and serve immediately.