Honey Soy Basil Chicken

A wonderfully easy and tasty stir-fry to make again and again

by Justina Sullivan
A bowl of Honey Soy Basil Chicken and rice

Table of Contents

Quick & Easy Chicken Basil Stir-Fry with Ginger Soy Honey Sauce

Stir-fry dinners are always winners due to their speed, fresh ingredients, and the rich flavourful sauces that complete them. Here, tender chicken thigh is tossed with sliced green pepper and coated in a salty-sweet sauce made with soy, ginger, and honey. Fragrant fresh basil takes it to the next level, adding a burst of aroma and freshness to every bite. It’s the kind of simple, satisfying recipe that quickly becomes a regular go-to recipe.

A Healthy Chicken Stir-Fry Ready in Minutes

Feel free to add more fresh vegetables into the mix –  sliced carrot or broccoli, snow peas, mushrooms or green beans would go nicely. Then pair it with white rice for a classic stir-fry dish, egg fried rice, brown rice for a super healthy option, or your choice of Asian noodles as a chewy alternative.

Recipe: Honey Soy Basil Chicken

A bowl of Honey Soy Basil Chicken and rice
Print Recipe

Honey Soy Basil Chicken

A delicious and easy stir-fry with perfectly balanced flavours of soy, honey and basil.
Total Time30 minutes
Servings: 2

Ingredients

  • 250g chicken thighs, cut into thin slices
  • 1 tbsp cornflour
  • 1 green pepper, sliced into thin strips
  • 2 spring onions, cut into 1-inch pieces
  • 5 large basil leaves, roughly chopped
  • Rice

Honey-Soy Sauce:

  • 1 red chilli, chopped fine
  • 1 large garlic clove, crushed
  • 1 large knob ginger, minced fine or grated
  • 3 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp honey
  • 1 tbsp boiling water

Instructions

  • Prepare rice to packet instructions. Set aside.
  • Combine honey-soy sauce ingredients in a small bowl.
  • Season chicken pieces with salt, then coat in cornflour. Heat a good amount of vegetable oil in a frying pan or wok and cook over high heat until just done (be careful not to brown or overcook). Remove chicken and set aside, leaving the oil in the pan.
  • Add another splash of oil to the pan, then add green pepper pieces, tossing around to keep the cooking motion even so they don’t brown. After a few minutes add a splash of water to create steam, (this will help soften them), keep tossing the peppers until steam has evaporated, about a minute or so.
  • Return the chicken to the pan, pour over the saice and toss around to cover meat and vegetables evenly.
  • Remove from heat and stir through sliced spring onion and basil. Transfer to bowls along with rice.