Honey Soy Chicken

Sweet, savoury, glossy, and just a little bit sticky in a reliable way. This Honey Soy Chicken is one of those dinners that feels like you put in way more effort than you actually did, which is always a win on a weeknight.

It comes together fast, uses pantry staples you probably already have, and delivers that classic soy and honey chicken flavour without tasting overly salty or sugary. Everything cooks in one pan, the sauce clings beautifully to the chicken, and leftovers somehow taste even better the next day. If you love bold, sauce-forward stir fries like this, you'll also enjoy this flavour-packed hoisin chicken and broccoli stir fry for another easy dinner that hits the same sweet–savoury notes.

What Makes This Honey Soy Chicken Work

• The sauce hits the sweet spot: The Honey Soy Chicken Sauce balances sweetness and saltiness without tipping too far either way, so it coats the chicken instead of drowning it. If you love that glossy, sweet-savory finish, you'll also enjoy this sweet and savory sesame salmon baked in foil for an easy oven alternative.
• Quick cooking keeps the chicken juicy: High heat and short cook time means tender chicken with caramelised edges, not dry or rubbery pieces.
• good for customising: This Honey Soy Chicken Stir Fry plays well with extra veg, different cuts of chicken, or even a bit of heat if you feel like it.
• Weeknight friendly, takeout vibes: Big flavour, minimal prep, and no complicated steps, which is exactly what a reliable stir fry should be.

What Goes Into Honey Soy Chicken

A shortlist of everyday ingredients comes together to make this flavorful Honey Soy Chicken. Fresh vegetables, tender chicken, and a simple pantry sauce give you a meal that tastes like it took much longer to make.

• Chicken Breasts: Boneless, skinless chicken cut into-bite sized pieces cooks quickly and stays tender in the stir fry.
• Soy Sauce: Low sodium sauce balances the sweetness of the honey and forms the savory base of the honey soy chicken sauce.
• Honey: Adds a natural sweetness and gives the sauce its signature glossy finish while enhancing the chicken's flavor.
• Fresh Vegetables: Zucchini and red bell pepper bring bright color, fresh crunch, and extra nutrition to the soy and honey chicken.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Add Ins and Substitutions

Want to make it your own? These all work beautifully without changing the soul of the dish.

• Broccoli or Snow Peas: Add crunch and soak up the sauce without going soggy.
• Capsicum or Red Onion: Brings sweetness and colour to the stir fry.
• Chilli Flakes or Sambal: good if you like a little heat with your soy and honey chicken.
• Chicken Breast: Works if that's what you have, just watch the cook time closely.
• If you want to skip the rice and prefer a heartier base, you can easily turn this into a chicken noodle stir fry by adding thick Hokkien or udon noodles.

On the stove

1. Season: Heat the oil in a large pan over medium high heat; season the chicken with salt and pepper. Keep the pieces evenly sized for quick, even cooking.

1. Sear: Add the chicken in a single layer and cook until lightly browned. Work in batches if needed so the pan stays hot.

1. Flavor: Sprinkle in the ginger and cook, stirring, for 30 seconds. Transfer the chicken to a plate and cover to keep warm.

1. Stir-Fry Veggies: Add the zucchini and bell pepper to the pan and stir-fry for 4 minutes, cooking until just tender but still crisp.

1. Combine: Return the chicken and any juices to the pan with the vegetables. Toss well so everything is evenly coated.

1. Mix Sauce: Whisk together the chicken broth, soy sauce, and honey in a small bowl. In another bowl, mix the cornstarch with 1 tablespoon cold water.

1. Simmer: Pour the broth mixture into the pan and let it gently simmer for 30 seconds, stirring to coat the chicken and vegetables.

1. Thicken: Stir in the cornstarch slurry and bring to a light boil; cook for 1 minute. Finish wuth green onions and serve over rice.

Serve this Honey Soy Chicken with sides that complement its sweet and savory flavors without overpowering them. A light Cilantro Lime Chicken Salad with Mango Avocado Salsa adds a refreshing crunch and tang that balances the rich honey soy chicken sauce. And if you're in the mood for something unexpected Honey Roasted Butternut Squash & Brussels Sprouts With Bacon bring a nutty, caramelized bite that pairs beautifully with the soy and honey chicken.

Pro Tips For a reliable Honey Soy Chicken

• Slice the chicken evenly so it cooks at the same speed and stays juicy.
• Let the pan get hot before adding the chicken to encourage caramelisation.
• Stir the sauce again before pouring it in since cornstarch settles quickly.
• If the sauce thickens too fast, splash in a tablespoon of water to loosen it.
• Taste before serving and adjust with a drizzle of honey or soy if needed. If you enjoy balancing sweet and savoury sauces like this, you might also love this sweet and tangy honey mustard chicken stir fry for another easy skillet dinner.

Recipe FAQ's

The cornstarch slurry in this recipe helps the honey soy chicken sauce thicken quickly. If you prefer it even thicker, add an extra teaspoon of cornstarch mixed with cold water.

Zucchini and red bell pepper are great, but broccoli, snow peas, green beans, or baby corn also pair well with soy and honey chicken.

Using regular soy sauce instead of low sodium can make the sauce saltier. Balance it with extra honey or a splash of water.

What you need

• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breasts cut into 1 inch pieces
• 2 teaspoons minced ginger
• 2 zucchini quartered and sliced
• 1 red bell pepper cored, seeded and cut into 1 inch pieces
• 1/4 cup low sodium chicken broth
• 1/4 cup low sodium soy sauce
• 3 tablespoons honey
• 2 teaspoons cornstarch
• 2 tablespoons green onions sliced
• 1 pinch salt to taste
• 1 pinch pepper to taste

Method

1. Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste.
2. Add the chicken to the pan in a single layer and cook until browned. You may need to work in batches.
3. Add the ginger to the chicken and cook for 30 seconds more.
4. Place the chicken mixture on a plate and cover with foil to keep warm.
5. Add the zucchini and red bell pepper to the pan and cook for 3-4 minutes or until softened. Add the chicken back to the pan with the vegetables.
6. In a bowl whisk together the chicken broth, honey and soy sauce.
7. In a small bowl mix the cornstarch with a tablespoon of cold water.
8. Pour the chicken broth mixture over the chicken and vegetables; cook for 30 seconds.
9. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
10. Sprinkle with green onions and serve.